Gluten-Free Bubble and Squeak with Fried Egg

Instructions

1. 1Finely chop the 1/2 onion into pieces approximately 0.3175 cm (0.3 cm) in size.
2. 2In a large bowl, use a fork or potato masher to roughly mash the 300 g cooked potatoes, 200 g cooked cabbage, and 100 g cooked Brussels sprouts together, leaving some small lumps for texture.
3. 3Place a large frying pan over medium heat, approximately 175°C. Add the 2 tbsp butter to the pan and allow it to melt completely. Add the finely chopped 1/2 onion and cook for 5-7 minutes, stirring occasionally, until the onion pieces are soft and translucent (see-through).
4. 4Add the entire mashed vegetable mixture to the large frying pan with the softened onion. Use a spatula to flatten the mixture into a single, even layer or patty. Cook for 8-10 minutes without moving it, until the bottom is golden brown and crispy, then carefully flip the patty over and cook the other side for another 8-10 minutes until it is also golden brown and crispy.
5. 5While the bubble and squeak finishes cooking, heat a separate non-stick frying pan over medium heat, approximately 175°C. Carefully crack the 2 large eggs into the heated pan and cook for 3-5 minutes, or until the egg whites are fully set and the yolks are cooked to your desired firmness.
6. 6Immediately transfer the cooked bubble and squeak to serving plates. Top each portion with one of the 2 fried eggs and season with the to taste Salt and to taste Black Pepper.

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