Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
This breakfast casserole is Scotland’s answer to the English bubble and squeak—potatoes coarsely mashed with cabbage and baked with a Cheddar cheese topping. Spoon out with fried eggs and bacon or serve as part of a full Scottish breakfast. If using leftovers, simply mash, season and skip to the last step of the recipe.
This recipe was excerpted from ‘The British Cookbook: Authentic Home Cooking Recipes from England, Wales, Scotland, and Northern Ireland’ by Ben Mervis. Buy the full book on Amazon.
Recipe notes
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