Bubble and squeak

Serves: 4

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 750 gram(s) maincrop potatoes, peeled and halved or quartered if large
• 180 gram(s) finely sliced greens
• extra-virgin olive oil

Method

1. The raison d'être of this dish is leftovers, and to this end your potatoes should be cooked and cold. But if you are starting from scratch, bring a large pan of salted water to the boil and cook them for 20-25 minutes until tender, then drain them into a colander, transfer to a bowl and leave to cool. Cover and chill.
2. Equally, if you don't happen to have leftover greens to hand, bring another large pan of salted water to the boil, add a good handful of greens and cook for minute once the water comes back to the boil. Drain it into a sieve and press out any excess liquid using the back of a spoon or a potato masher.
3. Heat a tablespoon of oil in a large frying pan over a medium heat and fry the chopped onion for a few minutes until softened and starting to colour. Then coarsely mash or finely chop the potato to a mass of small lumps and combine with the onion, greens and some salt and pepper in a bowl.
4. Heat another 2 tablespoons of oil in the frying pan over a medium-low heat. Spread the bubble mixture over the base and fry for 20-30 minutes, turning it every minutes or so when the underside appears crisp and golden. Drizzle over another couple of tablespoons of oil halfway through. It should be a loose hash, full of crispy bits and evenly coloured white, green and gold.

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