Ingredients

Method

• Dripping oil or butter, for frying
• 140 g boiled and mashed potato (leftover is fine)
• Handful cooked cabbage, or any leftover green vegetables, roughly chopped
• 2 thick slices white bread
• 2-3 t hollandaise sauce
• a little milk, if needed
• Salt and freshly ground black pepper

Method

Ingredients

1. Fry the bacon in a little fat until it is crispy all over. Lift out the rasher, allow to cool, then chop them up.

2. Mix the potato, green vegetables and bacon bits together. Taste the mixture and add salt and pepper as necessary. Shape into 2 patties each about 2.5cm thick.

3. Fry the slices of bread on both sides in the bacon pan, adding a little more fat if needed, then put them on separate warm plates.

4. In the same pan, fry the potato patties gently to brown both sides and heat through. Put them on top of the bread.

5. Spoon over the hollandaise sauce. (You may need to thin it with a little milk to get it to a just-pouring consistency.). Grind a little pepper on top.

Get the recipe for hollandaise sauce here.

This is an extract from Bliss on Toast by Prue Leith. Photographs by Haarala Hamilton.