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Ready, Steady, Spaghetti
by Lucy Broadhurst

Serves 4 to 6


• 2/3 cup cubed russet potatoes, cooked
• 2/3 cup cubed squash, cooked
• 1 cup grated cabbage, cooked
• 2/3 cup small broccoli florets, cooked
• 4 eggs, beaten
• 2 chives, snipped
• 1 tablespoon unsalted butter


1. Put the vegetables in a bowl and mix well with the egg and chives.

2. Melt the butter in a large skillet and add the vegetable mixture. Cook over medium heat until the underside is golden, then cut into quarters and turn over. Cook the mixture for a little longer, until it is golden and the egg has set.

Note: "Bubble and Squeak" is a traditional English breakfast dish of leftover cabbage and potatoes, usually from a roast dinner the night before.


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