A very good storecupboard standby supper from ” Veggie Family Cook Book” by Claire Thomson. Sauerkraut is fermented cabbage and it is now widely recognised that fermented foods can play an important role in supporting gut health.
Ingredients
- 600 g floury potatoes peeled and diced
- 50 g butter
- 1 onion finely chopped
- 1 tsp caraway seeds
- 250 g sauerkraut finely chopped
- 1 tbsp dijon mustard plus more to serve
- Vegetable or sunflower oil for frying
- 5 eggs to top ( optional)
- salt and black pepper
Servings:
Instructions
- Boil the potatoes in a saucepan of salted water for 10-15 minutes until tender. Drain and set aside.
- Melt half the butter in a non stick frying pan over a medium high heat. Add the onions and fry for 5 minutes, until translucent. Add the caraway seeds and fry for 30 seconds until fragrant.
- Add the Sauerkraut to the pan and cook for 2-3 minutes then add the boiled potatoes and mustard. Use a spatula to gently mash them together wih the sauerkraut and onions. Leave the mixture to cook for a few minutes, stirring occasionally, until the edges become crispy and golden . Season with salt and black pepper.
- Press down on the mixture in the pan to form a large cake shape. Let it cook for a few more minutes until the bottom is well browned and crispy.
- Carefully invert the bubble and squeak out of the pan on to a plate. Add the remaining butter to the pan and return to the heat, then slide the bubble and squaek back into the pan to cook the other side for about 4-6 minutes until golden and crispy.
- Heat a little oil in a seperate frying pan over a medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks are cooked to your liking.
- To serve, divide the bubble and squeak into individual portions and top each with a fried egg. Season the eggs with salt and black pepper and serve with mustard on the side.
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