{
  "title": "Bubble & Squeak",
  "tags": [
    "Breakfast",
    "Lunch"
  ],
  "servings": "4",
  "prepTime": "10 mins",
  "cookTime": "20 mins",
  "description": "Monday morning in Victorian Britain meant turning Sunday's leftover potatoes and cabbage into something crispy, golden, and deeply satisfying. Zero waste, maximum flavor, genuinely iconic energy.",
  "ingredients": [
    "500g leftover mashed or boiled potatoes",
    "300g leftover cooked cabbage or Brussels sprouts",
    "1 yellow onion, finely diced",
    "30g butter",
    "1 tablespoon olive oil",
    "1 teaspoon Worcestershire sauce",
    "Salt and black pepper to taste"
  ],
  "instructions": [
    "In a large bowl, roughly mash together potatoes and cabbage. Don't over-mix — you want texture, not a smooth paste. Season with salt, pepper, and Worcestershire sauce.",
    "Melt butter with olive oil in a large non-stick frying pan over medium heat. Add onion and cook for 5-6 minutes until soft and golden.",
    "Add the potato and cabbage mixture to the pan. Stir to combine with the onion, then press the whole thing down firmly into an even patty covering the base of the pan.",
    "Cook without touching for 10-12 minutes over medium heat until a deep golden crust forms on the bottom.",
    "Either flip the whole cake for a crispy top and bottom, or fold it in half omelette-style. Slide onto a plate and serve immediately."
  ],
  "id": "bubble-and-squeak",
  "updatedAt": "2026-03-12T10:00:00.000Z"
}