Description
Sweet Potato Bubble & Squeak. Gearing you up for holiday leftovers with this classic British dish.
Ingredients
- 2 Tablespoons Sage, Chopped
- 7 ounces, weight Sweet Potatoes, Peeled, Chopped, Cooked And Mashed
- 3 Tablespoons Pancetta, Chopped And Cooked
- 1 pinch Sea Salt And Cracked Pepper
- 2 Tablespoons Butter, Divided
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- ⅛ cups Vinegar
- 2 whole Eggs, Poached
- ¼ cups Watercress, For Topping
Preparation
1. Mix the sage, sweet potatoes, pancetta, and 1 tablespoon melted butter together and season well. Form into 4 small flat cakes or 2 larger cakes.
2. Melt the remaining tablespoon of butter and oil in a saute pan over medium high heat and cook cakes until golden brown, about 4 minutes per side.
3. Meanwhile, bring a shallow saucepan filled with water to a simmer and add in the vinegar. Gently crack the egg into a small cup and slowly transfer to the watee. Turn down the heat and cook for about five minutes, until cooked. Drain. Repeat with the second egg.
4. Place 1 or 2 cakes on a plate and top with fresh watercress and a poached egg. Serves 2.
