Bubble and Squeak with Fried Egg (Dairy & Nut-Free)

Ingredients

• 2 cups Leftover cooked potatoes
• 1 cup Leftover cooked cabbage
• 1/2 cup Leftover cooked carrots
• 2 tablespoons Olive oil
• 2 Eggs
• to taste Salt
• to taste Pepper

Instructions

1. 1Prepare your vegetables: Cut the 2 cups of leftover cooked potatoes into 1/2-inch cubes. Cut the 1 cup of leftover cooked cabbage into roughly 1-inch pieces. Cut the 1/2 cup of leftover cooked carrots into 1/2-inch cubes.
2. 2Heat the 2 tablespoons of olive oil in a large frying pan over medium heat, which is about 350°F (175°C). Wait until the oil shimmers slightly.
3. 3Add the prepared 2 cups of potatoes, 1 cup of cabbage, and 1/2 cup of carrots to the hot oil in the large frying pan. Cook for 10-15 minutes, stirring every few minutes, until the vegetables are heated through and have developed some golden-brown crispy edges.
4. 4Season the vegetable mixture in the pan with salt and pepper to your taste. Stir well to distribute the seasoning evenly.
5. 5While the vegetables are finishing, heat a separate, clean frying pan over medium heat (350°F/175°C). Crack the 2 eggs into the pan.
6. 6Cook the 2 eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference. You can gently spoon some hot oil over the whites to help them cook faster.
7. 7To serve, spoon the warm bubble and squeak mixture onto two plates. Carefully place one fried egg on top of the bubble and squeak on each plate.

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