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
Onions
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.
