Bubbles and squeak is a tasty Irish dish that uses leftover veggies (such as potatoes and cabbage) and turns them into something new -- often getting fried into patties. These mashed potato pancakes make an excellent base for a different kind of eggs Benedict, with crispy bacon swapped out for ham and not an English muffin in sight. It's the ultimate St. Patrick's Day breakfast—or the ultimate hangover cure for the morning after.
There's a lot of moving parts for this recipe, but some steps can be done in tandem. The poached eggs can be made hours ahead of time and then stored in water in the fridge. Just swap them to warm water a few minutes before serving to heat them up.
Leftover mashed potatoes can also be used for making bubbles and squeak. Try serving with slices of Irish soda bread.
- For the bubbles and squeak:
- 1 1/4 pounds white potatoes (cubed)
- 2 tablespoons butter
- 1/2 large onion (diced)
- 1/2 pound Napa or savoy cabbage (thinly sliced)
- To Taste: Salt and pepper
- 1/4 cup canola oil
- For the toppings:
- 8 large eggs
- 8 strips bacon
- For the hollandaise sauce:
- 3/4 cup butter
- 3 large egg yolks
- 2 teaspoons water
- 2 teaspoons fresh lemon juice
- Salt and pepper
For the bubbles and squeak:
Preheat the oven to 300 F.
Bring a medium pot of water to boil. Add the potatoes and boil for about 15 minutes, or until the potatoes are very tender. Drain and mash the potatoes.
Heat a large skillet over medium heat. Add the butter. Once melted, add the onion and saute for 1 minute. Add the cabbage and cook, stirring occasionally, for about 15 minutes, or until the cabbage is tender.
Add the cabbage mixture to the mashed potato mixture and season generously with salt and pepper. Stir together. If the mixture is too crumbly to form reliable patties, add up to 3 tablespoons of milk as needed. Form into 8 patties.
Wipe out the skillet and add half of the oil. Heat over medium-high heat. Add 4 of the patties and cook for about 5 minutes, or until browned. Turn and cook for about 5 more minutes. Remove and place on a baking sheet and store in the oven.
Add the rest of the oil and repeat with the remaining patties. Store all of the bubbles and squeak in the oven to keep warm.
For the toppings:
Fill a medium pot 2/3 full with water and heat until hot, but not boiling, with just a few bubbles rising here and there. Crack one egg into a small bowl. Swirl the water around the pot and add the egg to the middle of the swirl. Let cook for about 4 minutes, or until the white is set but the yolk is liquid. Add to a bowl of room temperature water. Repeat with remaining eggs.
Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, flipping once. Cook in two batches if needed. Set on a cooling rack or paper towels to drain.
For the hollandaise sauce:
Melt the butter in the microwave or on the stove.
Add the egg yolks and water to a blender and blend.
Slowly add the hot butter while blending until completely mixed. Add the lemon juice and salt and pepper and blend until smooth. Keep warm and covered until using.
Add two bubbles and squeak patties to each plate. Top each with a strip of bacon, cut in half.
Very carefully drain the eggs and top each stack with a poached egg. Pour hollandaise over each and serve immediately.