Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 4 oz pancetta, diced (115g)
  • 1 small onion, finely chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1/2 small head of green cabbage, thinly shredded (approx. 250g)
  • 2 cups cooked potatoes, roughly mashed (approx. 400g)
  • 1/2 cup cooked Brussels sprouts, roughly chopped (approx. 100g)
  • 1/4 cup frozen peas (approx. 40g)
  • 2 tbsp butter (30g)
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg
  • 2 large eggs
  • 1 tbsp butter (15g)

Instructions:

  1. In the large skillet, cook pancetta over medium heat until crispy and golden brown. Remove pancetta with a slotted spoon and set aside, reserving rendered fat in the pan.
  2. Add the chopped onion to the reserved pancetta fat and cook until softened and translucent. Add minced garlic and cook for another minute until fragrant.
  3. Add the shredded cabbage to the skillet and cook, stirring occasionally, until softened and slightly caramelized. This might take 10-15 minutes.
  4. Add the mashed potatoes, chopped Brussels sprouts, and frozen peas to the skillet. Season with salt, pepper, and nutmeg.
  5. Press the mixture down firmly in the skillet and cook undisturbed for 5-7 minutes, allowing the bottom to brown and crisp up. Add butter around the edge of the mixture for flavour and crisping effect. Flip the bubble and squeak (or portion it and flip each piece) and cook for another 5-7 minutes, until golden brown and heated through.
  6. While the bubble and squeak is finishing, melt butter in a separate small skillet over medium heat. Crack eggs into the skillet and cook to your desired doneness (sunny-side up is ideal).
  7. Divide the bubble and squeak between two plates. Top each serving with a fried egg and sprinkle with crispy pancetta. Serve immediately.