Crispy Bacon Bubble and Squeak Recipe

Place a large, non-stick skillet over medium heat and cook the chopped bacon until it is crispy and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.

Add the butter and chopped onion to the skillet with the hot bacon fat, cooking over medium heat. Sauté for 4 to 5 minutes until the onion is soft and translucent.

Stir in the shredded cabbage and cook for about 5 minutes, stirring occasionally, until it begins to wilt and slightly brown at the edges.

In a large mixing bowl, combine the cold mashed potatoes, cooked bacon, sautéed onion and cabbage mixture, and cheddar cheese. Season generously with the salt and black pepper, then mash everything together with a fork until well combined.

Heat the remaining fat in the skillet over medium-high heat. Press the potato mixture firmly into the pan in a single flat cake, smoothing the top with a spatula.

Fry undisturbed for 8 to 10 minutes, or until the underside forms a deep golden-brown, crispy crust. Gently flip the mixture in sections and cook the other side for another 5 to 7 minutes until equally crispy.

Slide the crispy bubble and squeak onto a serving platter, cut into wedges, and serve hot alongside fried eggs and a splash of Worcestershire sauce.