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Curried Bubble and Squeak


2–4 tablespoons rapeseed or sunflower oil

1 onion, quartered and finely sliced

1 garlic clove, crushed

1 heaped teaspoon curry powder or paste

About 400g cold, cooked potatoes (boiled, baked, roast or mashed), in rough chunks

About 200g cold, cooked cabbage, greens, kale or Brussels sprouts, roughly shredded or chopped

Sea salt and freshly ground black pepper


Heat 2 tablespoons oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 6–7 minutes, until soft and just starting to colour. Add the garlic and curry powder or paste and cook for another 2 minutes. Add the potato chunks and cook for a few minutes, stirring often, until they start to colour. You may want to add a little more oil at this stage

and you’ll probably need to use the edge of a spatula to scrape up some of the lovely crusty bits from the bottom of the pan. Add the cabbage or greens and cook, stirring, for a further 2–3 minutes. Season with salt and pepper and serve straight away, topping each portion with a poached egg if you like.

This entry is related to the following products. Click on any of them for more information.
Garlic, Brussels Sprouts, Cabbage, Kale, Potato,
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