Bubble and squeak with green curry Hollandaise and coconut chips
We’re using Nanna Tate potatoes to make the ultimate bubble and squeak. Bacon and garlic are cooked in duck fat, then mixed with mashed Nanna Tate potatoes and cooked until crisp. Each slice is served with a velvety Thai green curry Hollandaise, a fried egg and toasted coconut.
Ingredients
Metric
Imperial
Mashed potato
- 700g of Nanna Tate potatoes, peeled and cut into 1 inch cubes
- 175g of unsalted butter
- 175ml of whole milk
- salt and pepper, to taste
Bubble and squeak base
- 1 tbsp of duck fat
- 150g of streaky bacon, chopped
- 1 red onion, finely sliced
- 2 garlic cloves, minced
- 150g of cooked cabbage, shredded
- 200g of cooked Brussels sprouts, shredded
Green curry Hollandaise
- 3 egg yolks
- 1 tsp Dijon mustard
- 2 tsp Thai green curry paste
- 1 tsp lemon zest, plus lemon juice to taste
- 300ml of coconut oil, melted
- salt and pepper, to taste
Garnish
- 2 eggs
- 1 handful of coconut chips, toasted
- 1 handful of fresh chives, finely sliced
- 1 handful of fresh coriander, roughly chopped
- zest of 1 lemon
- vegetable oil, for cooking
Method
Start by preparing the mashed potato. Bring a large pot of salted water to a boil and add in the potato. Cook for around 15–20 minutes, or until the potatoes are tender
- 700g of Nanna Tate potatoes, peeled and cut into 1 inch cubes
Once fork tender, pass the potatoes through a ricer into a large bowl. Mix with the butter and milk until smooth, then season to taste with salt and pepper. Set aside to cool while you prepare the bubble and squeak base
- 175g of unsalted butter
- 175ml of whole milk
- salt and pepper, to taste
Heat a non-stick pan over a medium-high heat. Add in the duck fat and the streaky bacon. Once the bacon is crispy, turn the heat down slightly and add in the red onion and garlic
- 1 tbsp of duck fat
- 150g of streaky bacon, chopped
- 1 red onion, finely sliced
- 2 garlic cloves, minced
Cook until the onion has softened, about 10–15 minutes, then mix in the cooked cabbage and Brussels sprouts until warmed through
- 150g of cooked cabbage, shredded
- 200g of cooked Brussels sprouts, shredded
Mix in the mashed potato, then push it down so that the base of the pan is evenly covered with the mash mix
Cook over a medium heat until the base of the bubble and squeak is lightly browned and crisp
Flip and cook again on the other side. Once well browned on both sides, remove from the pan and set aside
Whisk together the egg yolks, mustard, Thai green curry paste and lemon zest. Pour in the coconut oil in a continuous stream as you are whisking, slowly at first, then speeding up as the Hollandaise thickens
- 3 egg yolks
- 1 tsp Dijon mustard
- 2 tsp Thai green curry paste
- 1 tsp lemon zest, plus lemon juice to taste
- 300ml of coconut oil, melted
Add in lemon juice, salt and pepper to taste
- salt and pepper, to taste
In a separate pan, heat some vegetable oil and fry the eggs
- 2 eggs
- vegetable oil, for cooking
To serve, plate a slice of the bubble and squeak, top with a fried egg, green curry Hollandaise, coconut chips, chives, fresh coriander and more lemon zest
- 1 handful of coconut chips, toasted
- 1 handful of fresh chives, finely sliced
- 1 handful of fresh coriander, roughly chopped
- zest of 1 lemon
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