Thursday, April 28, 2011

Bubble and Squeak Fit For A Princess

With all the excitement of the upcoming royal wedding  our sous chef, Rebecca Murphy decided to do a new take on a classic. She took Bubble and Squeak,  a dish probably best know in England as a way to use leftovers and reworked it into a wonderful brunch item. 
The base "hash" was made with:
Sliced Cooked Potatoes 
Sliced Roasted Beets
Sliced Roasted Carrots
Shredded Cooked Cabbage
They were seasoned with salt and pepper formed in a ring mold and sauted  in butter till crisp .

We topped the hash with a poached egg which was then sauced with a grain mustard hollandaise.

We served it with a side salad of Frisse, Fennel, Dill and Chives which was tossed  with a simple  lemon and olive oil dressing.

I have to say I found this to be quite delicious.