CHLOË'S BUBBLE & SQUEAK CAKES
INGREDIENTS
INGREDIENTS
Cakes
2 cups mashed potatoes
½ cup shredded roasted Brussels sprouts or cabbage
⅓ cup broccoli/cauliflower
⅓ cup carrots/peas
½ cup roasted butternut squash
1 egg
½ cup all purpose or gluten free flour
Optional: ½ cup shredded English or white cheddar cheese
Toppings
2-4 poached eggs
Smoked salmon
Finely diced chives
ROE Caviar
Toppings
Cakes
2 cups mashed potatoes
½ cup shredded roasted Brussels sprouts or cabbage
⅓ cup broccoli/cauliflower
⅓ cup carrots/peas
½ cup roasted butternut squash
1 egg
½ cup all purpose or gluten free flour
Optional: ½ cup shredded English or white cheddar cheese
Toppings
2-4 poached eggs
Smoked salmon
Finely diced chives
ROE Caviar
Toppings
INSTRUCTIONS
INSTRUCTIONS
Cakes
- Add your cooled, leftover mashed potatoes to a bowl
- Add in your veggies: Brussels sprouts, broccoli, cauliflower, butternut squash, carrots or peas, and mash
- Add in your egg and flour, stir to combine
- Heat a cast iron skillet to medium heat, add a generous drizzle of olive oil
- Add a big spoonful of the mixture to your heated skillet and pat it down to form a pattie shape, then pan sear on each side for approx. 5 minutes or until golden brown
- Keep going until you've cooked off all of the mixture. Alternatively, you can make one big potato cake the size of the skillet, like a frittata, but that’s more difficult to flip to cook on both sides.
- Fill a low pot with water and heat until bubbling
- Add in a few splashes of white wine vinegar and a generous amount of salt, then swirl the water around with a spoon to make a whirlpool
- Crack in your eggs one at a time, slowly and in different spots
- Let the eggs simmer for about 3-4 minutes until each egg lightly jiggles but the white appears set. Remove each egg and place on paper towels to drain
- Add smoked salmon on top of the bubble and squeak patties, then your poached eggs
- Add big dollops of ROE Caviar, the more the merrier, and a sprinkle of finely diced chives to serve
Cakes
- Add your cooled, leftover mashed potatoes to a bowl
- Add in your veggies: Brussels sprouts, broccoli, cauliflower, butternut squash, carrots or peas, and mash
- Add in your egg and flour, stir to combine
- Heat a cast iron skillet to medium heat, add a generous drizzle of olive oil
- Add a big spoonful of the mixture to your heated skillet and pat it down to form a pattie shape, then pan sear on each side for approx. 5 minutes or until golden brown
- Keep going until you've cooked off all of the mixture. Alternatively, you can make one big potato cake the size of the skillet, like a frittata, but that’s more difficult to flip to cook on both sides.
- Fill a low pot with water and heat until bubbling
- Add in a few splashes of white wine vinegar and a generous amount of salt, then swirl the water around with a spoon to make a whirlpool
- Crack in your eggs one at a time, slowly and in different spots
- Let the eggs simmer for about 3-4 minutes until each egg lightly jiggles but the white appears set. Remove each egg and place on paper towels to drain
- Add smoked salmon on top of the bubble and squeak patties, then your poached eggs
- Add big dollops of ROE Caviar, the more the merrier, and a sprinkle of finely diced chives to serve
Chloë is photographed wearing our Montecito Classic Pullover Sweater in Camel.
Thanks for joining us 'in the kitchen with' Chloë!
To follow along with Chloë or learn more about and shop ROE Caviar:
@chloeskitchen
chloecharlotteskitchen.com
@roecaviar
roecaviar.com
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