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£5.50Price per unit
£1.10/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat ½ tbsp oil in a large, nonstick frying pan. Add the sliced leek and fry over a medium heat for 5 minutes, until softened and turning golden. Put the cooked leek in a large mixing bowl, add the leftover potatoes and mash together. Stir in the chopped vegetables, soft herbs, smoked paprika, salt and a grinding of black pepper. In a small bowl, mix together the mint sauce, ½ tbsp oil, ½ tbsp water and the vinegar. Set aside.
Wipe out the frying pan, drizzle in 1 tbsp oil and set the pan over a medium heat. Once hot, spoon in the potato mixture and press it down to form an even layer. Cook for 5 minutes, until the bottom is golden and crispy. Flip onto a plate so the crispy side faces up. Add another 1 tbsp oil to the pan and allow to heat up, then slide the bubble and squeak back into the pan. Cook for another 5 minutes. Transfer to a chopping board, then leave to rest and set for 5 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a nonstick frying pan and fry the eggs to your liking. Slice the bubble and squeak into quarters; top each with a fried egg, black pepper and a drizzle of the mint sauce.
Typical values per serving when made using specific products in recipe
Energy | 1,760kJ/ 423kcals |
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Fat | 27g |
Saturated Fat | 4.7g |
Carbohydrates | 30g |
Sugars | 6.4g |
Fibre | 5.4g |
Protein | 13g |
Salt | 1.7g |
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