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Image for Recipe - Tenderstem Bubble & Squeak with Caramelised Onions & Crispy Bacon

Tenderstem Bubble & Squeak with Caramelised Onions & Crispy Bacon

Image for Recipe - Tenderstem Bubble & Squeak with Caramelised Onions & Crispy Bacon
  • Time preparation 10
  • cook time 10min
  • Serve Serves 4

  • 1kg potatoes, peeled and cut into equal chunks
  • 50g butter
  • 4 tbsps rapeseed oil
  • 2 onions, peeled and chopped
  • 150g smoked lardons, or chopped streaky bacon
  • 240g Tenderstem, cut into bite sized pieces
  • Salt & freshly ground black pepper
  • 4 free range eggs

Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Cook for about 15-20 minutes until soft when pierced with a fork. Drain well and mash with the butter.

Whilst the potatoes are cooking, heat two tablespoons of the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. When they are ready, stir though the mashed potatoes.

Add the lardons or bacon to the frying pan and cook over a medium heat until crisp. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.

Cook the Tenderstem in boiling water for 3 minutes until just tender. Drain and lightly fold through the mash, adding a good seasoning of salt and black pepper. Using your hands divide the mixture into 8 even sized balls. Flatten into patties, lay on a plate and chill until required.

When you are ready to eat, add the rest of the oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Remove to a warmed plate whilst you fry an egg per person in the same pan.

Ingredients

  • 1kg potatoes, peeled and cut into equal chunks
  • 50g butter
  • 4 tbsps rapeseed oil
  • 2 onions, peeled and chopped
  • 150g smoked lardons, or chopped streaky bacon
  • 240g Tenderstem, cut into bite sized pieces
  • Salt & freshly ground black pepper
  • 4 free range eggs

Method

Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Cook for about 15-20 minutes until soft when pierced with a fork. Drain well and mash with the butter.

Whilst the potatoes are cooking, heat two tablespoons of the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. When they are ready, stir though the mashed potatoes.

Add the lardons or bacon to the frying pan and cook over a medium heat until crisp. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.

Cook the Tenderstem in boiling water for 3 minutes until just tender. Drain and lightly fold through the mash, adding a good seasoning of salt and black pepper. Using your hands divide the mixture into 8 even sized balls. Flatten into patties, lay on a plate and chill until required.

When you are ready to eat, add the rest of the oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Remove to a warmed plate whilst you fry an egg per person in the same pan.

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