Traditional British Bubble and Squeak (Soy-Free)

Ingredients

• 2 cups Mashed Potatoes
• 1 cup Cooked Cabbage
• 1/2 cup Cooked Carrots
• 1/2 cup Cooked Peas
• 4 slices Cooked Bacon (Soy-Free)
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 large Eggs (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the 4 slices of cooked bacon (soy-free) into 1.27 cm pieces. Finely chop the 1 cup of cooked cabbage, 1/2 cup of cooked carrots, and 1/2 medium onion into small pieces. Mince the 2 cloves of garlic.
2. 2Heat 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat (176.7°C/175°C).
3. 3Add the chopped onion and minced garlic to the hot skillet. Cook, stirring often, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
4. 4Add the 2 cups of mashed potatoes, 1 cup of cooked cabbage, 1/2 cup of cooked carrots, 1/2 cup of cooked peas, and the chopped bacon to the skillet with the onions and garlic.
5. 5Season the mixture evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
6. 6Cook the bubble and squeak, stirring and breaking up the potatoes frequently, until the mixture is heated through and has developed some golden-brown crispy bits, about 10 to 15 minutes. The potatoes should be tender and slightly browned in places.
7. 7If you are using them, fry 4 large eggs in a separate non-stick skillet over medium heat (176.7°C/175°C) until the whites are set and the yolks are cooked to your liking, about 3-4 minutes per side. Serve the bubble and squeak immediately, topped with the fried eggs if desired.

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