Ingredients
275g sweet potato peeled and diced
150g parsnip peeled and diced
10g unsalted butter
4 rashers black pig belly bacon (traditionally smoked from Berkshire pig), cut into 2 centimetre wide batons
35g red onion peeled and finely sliced
1 tspn thyme chopped
6g garlic finely chopped
130g brussels sprouts thinly sliced
2 free range eggs
1 tspn sea salt to season
1 tspn freshly ground black pepper to season
275g sweet potato peeled and diced
150g parsnip peeled and diced
10g unsalted butter
4 rashers black pig belly bacon (traditionally smoked from Berkshire pig), cut into 2 centimetre wide batons
35g red onion peeled and finely sliced
1 tspn thyme chopped
6g garlic finely chopped
130g brussels sprouts thinly sliced
2 free range eggs
1 tspn sea salt to season
1 tspn freshly ground black pepper to season
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Methods
1
Peel and dice the sweet potato and parsnip. Place in a medium size saucepan of boiling water and cook until soft.
2
Drain and mash the sweet potatoes and parsnip with a potato masher and put in the fridge to cool.
3
Heat the butter and Extra Virgin Olive Oil in a large fry pan over a medium heat. As it begins to get hot add the bacon that has been cut into batons. Once the bacon has started to brown, add the sliced onion, thyme, finely chopped garlic and cook for 1 minute.
4
Add the thinly sliced brussel sprouts and cook until they colour and soften slightly, this will take 5 to 6 minutes, then add the mashed sweet potato and parsnip.
5
Work everything together in the pan and push the mixture down so that the mixture covers the bottom of the pan.
6
Allow the mixture to catch slightly on the base of the pan before turning it over. Repeat for both sides then allow to cool slightly in pan.
7
In a separate small fry pan cook two fried eggs to personal preference in some Extra Virgin Olive Oil or butter.
8
Serve eggs with the bubble and squeak and some freshly cracked black pepper.
1
Peel and dice the sweet potato and parsnip. Place in a medium size saucepan of boiling water and cook until soft.
2
Drain and mash the sweet potatoes and parsnip with a potato masher and put in the fridge to cool.
3
Heat the butter and Extra Virgin Olive Oil in a large fry pan over a medium heat. As it begins to get hot add the bacon that has been cut into batons. Once the bacon has started to brown, add the sliced onion, thyme, finely chopped garlic and cook for 1 minute.
4
Add the thinly sliced brussel sprouts and cook until they colour and soften slightly, this will take 5 to 6 minutes, then add the mashed sweet potato and parsnip.
5
Work everything together in the pan and push the mixture down so that the mixture covers the bottom of the pan.
6
Allow the mixture to catch slightly on the base of the pan before turning it over. Repeat for both sides then allow to cool slightly in pan.
7
In a separate small fry pan cook two fried eggs to personal preference in some Extra Virgin Olive Oil or butter.
8
Serve eggs with the bubble and squeak and some freshly cracked black pepper.
