bubble-and-squeak-with-poached-egg

This easy recipe is a great idea for a family meal when you are stuck on what to cook. Served with poached egg to add extra nutrition and taste

Ingredients:

Four poached eggs

600g potatoes, 2cm dice

Two small carrots, 1cm dice

1/3 cup frozen peas

Salt and cracked black pepper

Two teaspoons of horseradish cream

One tablespoon of olive oil

One onion, chopped

100g Brussels sprouts, roughly chopped

30g butter, chopped

Method:

1. Bring the water to a boil and add the potatoes. Cook the potatoes for 15 minutes. Add the carrots, cook another 5 minutes, and then add the peas. After 2 minutes, drain and roughly mash. Mix in the horseradish, salt and pepper.
2. Heat oil in a non-stick frying pan 28cm over medium heat. The onion and Brussels sprouts should be cooked until they are tender. Remove from heat and mix with the potato mixture.
3. Melt the butter in the same pan over low heat. Spread the vegetables out in the pan from the bottom to the sides.
4. Cook without stirring for 20 minutes or until the base turns golden brown
5. An oven grill should be heated to a high temperature. Place the bubble-and-squeak underneath the grill and cook it until the top is golden.
6. Serve wedges with poached egg and cracked black pepper.