- 300 Cooked Kalettes® chopped up
- 400g Cold roasted potatoes or mashed potatoes
- 50g Goose fat
- Bacon, chipolatas, turkey or vegetables and any other meat left over like ham or goose.
In a large bowl put the potatoes, Kalettes®, sliced bacon and turkey plus any other vegetables, stuffing or chipolatas that you have left over. Melt some goose fat or butter and add to the mix. Season the bubble and squeak with salt and pepper and mix thoroughly using a wooden spoon or your hands. Put a large non-stick pan on the heat and get it nice and hot, then add some more duck fat. Fry the mix over a high heat; keep turning it over as it begins crisp up. After a few minutes of crisping, press the mixture down to form a potato cake in the pan. Lower the heat and allow it to get really crispy before turning it out onto a plate. Serve with a fried egg for each person…