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Ingredients
- butternut squash 250g, peeled and chunked
- potato 1 large (about 250g), peeled and chunked
- butter 25g
- spring onions 1 bunch, including green bits
- pancetta 70g
- eggs 2, poached to serve
- chilli sauce to serve
Method
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Step 1
Steam the squash and potato until just tender. Cool and tip into a bowl.
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Step 2
Heat the butter in a small frying pan (about 20cm). Cook the spring onions and pancetta until golden then tip into the squash mix and roughly mash everything together. Season.
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Step 3
Heat a little more butter in the frying pan and add the squash mix, packing down into a cake. Fry until golden on the bottom then slide out onto a plate, flip over and fry the other side. Cut into 4 wedges and serve 2, each topped with a poached egg and some chilli sauce.
Nutritional Information
- Kcals 360
- Fat 21.1g
- Carbs 31.1g
- Fibre 5.7g
- Protein 11g
- Salt 1.3g
