Early lunch Never Looked So Good With This Bubble And Squeak Skillet

Potatoes and cabbage make up this great British early lunch dish, yet we've redesigned our own with eggs, additional cheddar, pancetta and onions importance it'd be thoroughly fine for any feast of the day. 

Yields: 2 

Planning Time: 10 mins 

All out Time: 10 mins 

Fixings 

80 g pancetta lardons 
1 little onion, finely diced 
1 tbsp. vegetable oil 
25 g margarine 
600 g pound potato 
100 g cooked cabbage 
30 g cheddar, ground 
2 eggs 
Bunch watercress 
Salt and pepper, to season 

Headings 

In a bowl, combine extra cabbage and pound together. Season well and put in a safe spot. 

Warmth oil in your skillet or overwhelming bottomed dish over a medium warmth. Include the onion and pancetta and fry for 5 minutes until the onion is translucent and the pancetta firm. Expel from the dish. 

Return container to warm, include margarine alongside the extra pancetta fat. 

Add the potato blend to the container and search into a hotcake shape, around 1inch thick. Sprinkle over a large portion of the onion and pancetta blend. Fry over a medium-low warmth for 15-20 mins, checking the underside every now and again to guarantee it doesn't consume to the container. In the interim, pre-heat flame broil. 

Make two wells in the potato and split two eggs inside. Sprinkle over cheddar and the rest of the onions and pancetta and barbecue for approx 5-7min, until the cheddar has dissolved and the eggs are cooked. 

Enhancement with watercress and serve to the focal point of the table.