Directions
- 1Start by making bubble and squeak. Cut three large russet potatoes into half-inch chunks and place them into cold salted water.
- 2Bring the potatoes to a rolling boil and cook for about 10-12 minutes until completely tender.
- 3Using a spider or slotted spoon, fish them out and spread them on a rimmed baking sheet.
- 4Add a couple handfuls of shredded green cabbage, return to the boil, and cook for about eight minutes.
- 5Rice the potatoes using a ricer to make a smooth and fluffy mash.
- 6Add the cooked cabbage and sauteed diced yellow onion to the warm potatoes.
- 7Season with kosher salt and freshly ground black pepper.
- 8Mix everything until evenly distributed.
- 9Cook bangers and back bacon on a flat top.
- 10Once browned, scoot the meats to the side and add butter to the pan.
- 11Sautee 400 grams of quartered cremini mushrooms for about eight to nine minutes.
- 12Add two fistfuls of the bubble and squeak mixture to the flat top.
- 13Sear the potato mixture for 30–90 seconds on each side, re-oiling when you flip.
- 14Add slices of blood sausage and sear quickly on both sides.
- 15Re-oil the pan and sear cherry tomatoes on the vine.
- 16Make room for two slices of buttered white bread and toast for 15–30 seconds per side until lightly browned.
- 17Re-oil and add two large eggs, frying until over-easy.
- 18Arrange all components of the dish on a plate.
- 19For an Americanized version, prepare hash browns instead of bubble and squeak.
- 20Peel russet potatoes and plunge directly into boiling water.
- 21Cook the potatoes for about 15 minutes until well-cooked on the outside and still raw inside.
- 22Allow the potatoes to cool until handleable.
- 23Shred potatoes using a box grater with large holes.
- 24Chop shreds to no more than one inch in length.
- 25Mix two tablespoons cornstarch, one tablespoon all-purpose flour, a few twists of pepper, 0.5 teaspoon kosher salt, and optionally 0.5 teaspoon garlic powder and 0.5 teaspoon onion powder and 0.25 teaspoon cayenne pepper.
- 26Sprinkle mixture evenly over potatoes and mix until homogenous.
- 27Knead the mixture until it holds its shape when pressed into a patty.
- 28Form oval or rounded triangle-shaped patties.
- 29Freeze the patties for at least one hour.
- 30Deep fry in 375°F peanut oil for 3–5 minutes, or until deeply golden-brown and crisp. Flip halfway through.
- 31Drain on paper towels and salt while still hot.
- 32For the beans, saute about half a cup of chopped onion in one tablespoon of vegetable oil until translucent.
- 33Add two cloves crushed garlic and two tablespoons tomato paste; saute for about 30 more seconds.
- 34Deglaze the pan with one cup of chicken stock.
- 35Add three-quarters of a cup tomato puree, two tablespoons brown sugar, one tablespoon apple cider vinegar, and two teaspoons molasses.
- 36Stir to combine and bring to a gentle simmer.
- 37Add two cans of drained and rinsed navy beans; bring back to a simmer.
- 38Lower the heat and gently cook uncovered for about 20 minutes so the sauce can reduce.
- 39Cover and keep warm until ready to serve.
- 40Bake bacon and breakfast sausage in a 400°F oven for about 20 minutes, flipping sausage halfway through.
- 41Pour quartered mushrooms into the bacon fat on a sheet pan and arrange Canadian bacon rounds atop.
- 42Bake for 20 minutes, flipping Canadian bacon after 5 minutes.
- 43Fry eggs in a big pool of bubbling butter. Cover to finish cooking the whites if necessary.
- 44Arrange all components on a plate for serving.
Ingredients
- 3 large russet potatoes
- 2 handfuls shredded green cabbage
- 0.5 small yellow onion
- 50 grams unsalted butter
- 1 kosher salt
- 1 freshly ground black pepper
- 6 bangers
- 4 slices back bacon
- 1 black pudding
- 2 cans heinz beans
- 400 grams cremini mushrooms
- 1 canola oil
- 2 slices white bread
- 1 vine cherry tomatoes
- 2 large eggs
- 2 tablespoons corn starch
- 1 tablespoon all purpose flour
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper
- 0.5 cup chopped onion
- 1 tablespoon vegetable oil
- 2 cloves crushed garlic
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 0.75 cup tomato puree
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons molasses
- 2 cans navy beans
- 1 peanut oil
- 4 rounds Canadian bacon
Equipment
knifecutting boardpotbaking sheetricerflat topsmall pan
Tips
- Use a ricer for lighter, smoother mashed potatoes.
- Cook on a large flat top for even cooking and mingling of flavors.
- For a healthier option, use plain toast instead of fried bread.
- Freeze potato mixture for at least an hour to help them hold their shape when frying.
- Halfway through baking, shuffle mushrooms and flip tomato slices; baste with bacon fat and shingle Canadian bacon rounds on the baking sheet
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