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Ingredients

  • 250g butternut squash, peeled and chunked
  • 1 large (about 250g) potato, peeled and chunked
  • 25g butter
  • 1 bunch spring onions, including green bits
  • 70g pancetta
  • 2 eggs, poached to serve
  • to serve chilli sauce

Method

  • STEP 1

    Steam the squash and potato until just tender. Cool and tip into a bowl.

  • 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.

  • 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.

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