Squash and pancetta squeak with poached eggs

Name: Squash and pancetta squeak with poached eggs
Total time: 30 min
Yield: serves 2
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

30 minutes
serves 2
A little effort

Bubble and squeak is a classic way to use up your leftovers. We have a delicious squash and pancetta squeak that gives plenty of colour and flavour to your dish. Top with poached eggs for a delicious brunch or all-day breakfast idea.

May 6, 2015 at 1:29 pm

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

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.