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Squash and pancetta squeak with poached eggs

Squash and pancetta squeak with poached eggs

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

Published: May 6, 2015 at 1:29 PM

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Serves 2

A little effort

Total time: 30 mins

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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.

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Ingredients

Nutrition

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

Nutrition: per serving

kcal360
fat21.1g
carbs31.1g
fibre5.7g
protein11g
salt1.3g

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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