This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
4
servingsPrep time
1
hourThis is a great vegetarian dish that is both tasty and filling. Also good cold the next day.
Ingredients
600g baby new potatoes
150g fresh or frozen peas
150g fresh or frozen broad beans
¼ of a Savoy cabbage (250g)
1 courgette
1 carrot
olive oil
4 large eggs
1 fresh red chilli (optional)
extra virgin olive oil
1 tspn Dijon mustard
1 tbsp red wine vinegar
1 eating apple
40g watercress
Directions
- Scrub the potatoes and cook in a large pan of boiling salted water for 20 minutes or until tender, adding the peas and broad beans for the last minute, then drain.
- Trim the cabbage and courgette and scrub the carrot, then roughly chop into 1cm chunks. Place them all in a 26cm non-stick frying pan on a medium heat with 1 tbspn of olive oil and cook for 15 minutes, or until golden and caramelised then add the potatoes , peas and broad beans. At this point start to mash it all up – keep mashing and frying for 15 minutes. Season to taste with sea salt and black pepper, pat down and flatten for a final 5 minutes, or until golden and crisp, then turn out on a platter.
- Fry the eggs to your liking in the same pan, finely slicing and scattering the chilli over the egg. Pour 2 tbspns of extra virgin oil into a large bowl, and whisk in the mustard and vinegar. Matchstick the apple, toss in the dressing with the watercress, and serve alongside the bubble and squeak and eggs.
Notes
- In winter you can use chestnuts, squash, Brussel sprouts, mushrooms.
We’re big fans of Jamie Oliver’s Veg cookbook MORE INFO