Prep: 30 mins
Cook: 1 hour
Servings: 2 - 3

BUBBLE & SQUEAK WITH THAI GREEN CURRY HOLLANDAISE

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

A Thai green twist on bubble and squeak – bacon and garlic are cooked in duck fat, then mixed with mashed potatoes and cooked until crisp. Each slice is served with a velvety Thai green curry Hollandaise, a fried egg and toasted coconut.

Start cooking

Ingredients

Mashed potato

700g Nanna Tate potatoes, peeled and cut into 1 inch cubes
175g unsalted butter
175ml whole milk
Salt and pepper, to taste

Bubble and squeak base

1 tbsp duck fat
150g streaky bacon, chopped
1 red onion, finely sliced
2 garlic cloves, minced
150g cooked cabbage, shredded
200g cooked Brussels sprouts, shredded

Green curry Hollandaise

3 egg yolks
1 tsp Dijon mustard
2 tsp Thai green curry paste
1 tsp lemon zest, plus lemon juice to taste
300ml coconut oil, melted
Salt and pepper, to taste

Garnish

2 – 3 eggs
1 handful coconut chips, toasted
1 handful fresh chives, finely sliced
1 handful fresh coriander, roughly chopped
Zest of 1 lemon
Vegetable oil, for cooking

Let’s get cooking!

Step 1 of 4
PREP YOUR MASH

Start by preparing the mashed potato. Bring a large pot of salted water to a boil and add in the potato. Cook for around 15–20 minutes, or until the potatoes are tender.

Once fork tender, pass the potatoes through a ricer into a large bowl. Mix with the butter and milk until smooth, then season to taste with salt and pepper. Set aside to cool while you prepare the bubble and squeak base.
Step 2 of 4
BUBBLE & SQUEAK

Heat a non-stick pan over a medium-high heat. Add in the duck fat and the streaky bacon. Once the bacon is crispy, turn the heat down slightly and add in the red onion and garlic.

Cook until the onion has softened, about 10–15 minutes, then mix in the cooked cabbage and Brussels sprouts until warmed through.

Mix in the mashed potato, then push it down so that the base of the pan is evenly covered with the mash mix.

Cook over a medium heat until the base of the bubble and squeak is lightly browned and crisp.

Flip and cook again on the other side. Once well browned on both sides, remove from the pan and set aside.
Step 3 of 4
GREEN CURRY HOLLANDAISE

Whisk together the egg yolks, mustard, Thai green curry paste and lemon zest. Pour in the coconut oil in a continuous stream as you are whisking, slowly at first, then speeding up as the Hollandaise thickens.

Add in lemon juice, salt and pepper to taste.
Step 4 of 4
BRING IT TOGETHER

In a separate pan, heat some vegetable oil and fry the eggs.

To serve, plate a slice of the bubble and squeak, top with a fried egg, green curry hollandaise, coconut chips, chives, fresh coriander and more lemon zest.