Ingredients
- 750 g (1 lb 10 oz) roasting potatoes, scrubbed
- 125 ml (4 fl oz/ 1/2 cup) milk
- 90 g (3 1/4 oz) butter
- 450 g (1 lb) mixed green vegetables, such as cabbage, leek, brussels sprouts or spinach, finely sliced
Method
1. Cut the potatoes into even-sized pieces and boil, steam or microwave until just tender. Drain thoroughly.
2. Heat the milk in a saucepan. Add the potatoes and half the butter, then mash until smooth and creamy.
3. Heat the grill (broiler) to high. Melt half the remaining butter in a large cast-iron frying pan (if you don't have one, simply cover your frying pan handle with foil so it doesn't melt under the grill). Add the green vegetables to the pan and sauté over medium heat until tender and cooked through. Add them to the mashed potato and mix together well. Season to taste.
4. Melt the remaining butter in the frying pan and spoon in the potato mixture to make four patties, smoothing off the top. Cook until browned and crispy underneath.
5. Remove the pan from the heat and place it under the grill until the top of the patties are browned and golden. Bubble and squeak is delicious by itself, or served with poached eggs.
