It’s the order her market caff is most famous for, and Maria claims that it’s her bubble and squeak that put the dish back on British menus. With fans like food writer Matthew Fort, chef Jamie Oliver and HRH the Prince of Wales, it seems foolish to argue with her. “Bubble and squeak is very simple,” she says. She makes hers by frying cold, boiled potato and cabbage together, “keep frying and keep adding to it,” says Maria. (You can press it into a patty, with lots of crisp bits.) Then it goes on a bap, with a slice of cheese, and some bacon, or a sausage. Or an egg. Whatever you like, says Maria. “It’s very good for hangovers.”
- 2 tbsp vegetable oil
- ¼ savoy cabbage, thinly shredded
- 2 waxy potatoes, chopped, boiled, cooled
- 4 bap rolls or soft white bread rolls
- 4 slices cheddar cheese
- 4 bacon rashers
- 4 eggs, fried
- HP sauce, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large frying pan over medium-high heat. Add the cabbage and potatoes and cook, stirring, for 10 minutes or until potatoes are golden and crisp, and cabbage is beginning to become crisp. Season with salt and pepper.
Slice open bap rolls and place a slice of cheese on each base. Transfer cabbage mixture to a bowl and keep warm. Wipe out pan and add bacon. Cook for 6 minutes until golden and crisp, or to your liking. Arrange bacon over cheese, then place cabbage mixture and egg on top and drizzle over HP sauce, if using. Top with remaining roll halves and serve immediately.
Photography Chris Chen
Styling Jerrie-Joy Redman Lloyd
Food preparation Phoebe Wood