Bubble and Squeak

Method

1. Remove the core from the cabbage and slice it not too fine, not too thick.
2. Bring water to a boil with some salt, add the cabbage and cook for 5-10 minutes.
3. Mash the already boiled and peeled potatoes.
4. Drain the cabbage, squeeze out excess water, and add to the mashed potatoes. Season with salt and pepper to taste. Mix well.
5. In a pan, melt a knob of butter with a drizzle of oil over medium-low heat.
6. Add the potato-cabbage mixture and spread evenly. Cook for 5 minutes on medium-low heat to form a crust.
7. Add a little more butter and a drizzle of oil on top.
8. Transfer to oven at 200°C for about 10 minutes, then use the grill to brown the top.
9. (Optional) In a pan, fry the bacon until crispy. Remove and cut into pieces.
10. (Optional) In the bacon fat, fry an egg. Season with salt.
11. Serve the bubble and squeak with crispy bacon and fried egg on top, garnished with parsley.