Bubble and Squeak Cakes with Fried Egg

Instructions

1. 1In a large bowl, combine the 2 cups of mashed potatoes, 1 cup of cooked cabbage, 1/2 cup of cooked carrots, 1/2 cup of cooked peas, and 1/4 cup of chopped onion. Mix with your hands or a sturdy spoon until all the ingredients are evenly distributed.
2. 2Add the 2 tablespoons of butter (melted), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the vegetable and potato mixture. Mix thoroughly until everything is well combined.
3. 3Divide the mixture into 4 equal portions and shape each portion into a patty, about 1.27 cm thick.
4. 4Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat, approximately 163°C. Once the oil is shimmering, carefully place the 4 patties into the skillet.
5. 5Fry the patties for 5 to 7 minutes per side, until they are golden brown and crispy on the outside. The inside should be heated through.
6. 6While the patties are frying, heat a separate non-stick skillet over medium heat, approximately 163°C. Crack the 4 eggs into the skillet.
7. 7Fry the eggs for 2 to 4 minutes, or until the whites are set and the yolks are cooked to your preference. You can cover the skillet briefly to help the yolks cook faster if desired.
8. 8Serve the 4 Bubble and Squeak cakes immediately, topped with one fried egg each.

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