Boxing Day Bubble & Squeak with Eggs

WRITTEN BY

SERVES:

2-4 PORTIONS

Prep Time:

5 MINUTES

Cook Time:

20-25 MINUTES

Christmas Day has come and gone, and on a sleepy Boxing Day morning, one skillet Bubble & Squeak comes to the rescue.

By now you are over cooking and washing up, yet there's a stack of leftovers in the fridge to deal with, and no-one's putting their hand up to clean up. Let this recipe do all the heavy lifting: one pan to cook, one pan to wash.

_INGREDIENTS:

450g leftover pre-cooked potatoes
250g leftover pre-cooked vegetables: kumara, carrots, pumpkin, peas, beans, asparagus, capsicum, broccoli, cabbage, tomatoes, onion
50-80g butter
2 Tbsp cooking oil
4 eggs
Leftover chopped parsley
Crusty bread & butter, to serve

_{INSTRUCTIONS:}

Chop all your precooked vegetables into smaller, similar-sized bits. Bring to room temperature.
Heat your skillet (or frying pan) and melt 50g of butter and the oil in it. When hot and sizzling, add your potatoes and cook for 5 minutes on a medium heat, before slightly mashing them down into the pan. Cook for a further 5 minutes, flipping them often to distribute the crispy browned bits.
Stir through the rest of the chopped vegetables, give everything a generous seasoning of salt and pepper, and sauté for 5 minutes. Once again, mash them down, cook and flip, distributing the crispy bits.
For the last 5 minutes of cooking, flatten the mixture into one big hash. Make 4 wells so you can see the bottom of the pan, melt a knob of butter in each well, then crack an egg into each. Lower the heat, cover with a lid, and gently cook the eggs to your preference, until the whites have cooked through (2-4 minutes).
Serve in the pan, with parsley over the top, and season again with salt and pepper.

Recipe by Kylee Newton, author of The Modern Preserver