Crispy Bacon Bubble and Squeak Recipe

Place a large, heavy-bottomed skillet over medium heat and cook the chopped bacon until it is crispy and golden brown, about 6 to 8 minutes.

Remove the bacon with a slotted spoon and transfer it to a plate lined with paper towels, leaving the rendered bacon fat in the skillet.

Add the chopped onion to the hot bacon fat and sauté for 5 minutes until soft, translucent, and slightly sweet.

In a large mixing bowl, combine the leftover mashed potatoes, cooked cabbage, crispy bacon, salt, black pepper, and ground nutmeg, stirring gently until fully integrated.

Melt the butter in the same skillet with the remaining bacon fat over medium-high heat.

Spread the potato and vegetable mixture evenly into the skillet, pressing it down firmly with a spatula to form one large, flat cake.

Fry undisturbed for 8 to 10 minutes until the bottom is deeply browned and a thick, crispy crust has formed.

Carefully flip the bubble and squeak, either in sections or by sliding it onto a plate first and flipping it back into the pan, and fry the other side for another 6 to 8 minutes until crispy.

Slide the crispy bubble and squeak onto a warm platter, cut into wedges, and serve hot with a drizzle of brown sauce or a perfectly fried egg on top.