Main dish

Greek Bubble and Squeak recipe

Name: Greek Bubble and Squeak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 500g Charlotte potatoes, peeled; 80ml olive oil; 2 crushed garlic cloves; 1 red onion, sliced; ½ tsp dried oregano; 100g pitted black olives; 2 tbsp fresh lemon juice; large handful parsley, chopped; 75g feta cheese (cubed); black pepper

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A Greek-inspired dish with simple ingredients that work together beautifully.

Prep15m
Cook20m
Total35m

lunch vegetarian

Potatoes, onion, feta and olives in frying pan

Salty feta, sweet onions, juicy black olives, garlic, lemon and crispy potatoes. There’s nothing exotic in this dish and there aren’t that many ingredients yet somehow it tastes completely divine.

You could add other vegetables, like peppers or aubergines, but it’s pretty much perfect just as it is. The recipe came from the April 2010 issue of "Delicious" magazine and has stood the test of time as I’m still making it almost ten years later.

Recipe

Greek Bubble and Squeak

Prep15m
Cook20m
Total35m

Serves: 2

Ingredients

500g Charlotte potatoes, peeled
80ml olive oil
2 crushed garlic cloves
1 red onion, sliced
½ tsp dried oregano
100g pitted black olives
2 tbsp fresh lemon juice
large handful parsley, chopped
75g feta cheese (cubed)
black pepper

Method

Peel 500g of Charlotte potatoes, cutting any large ones in half, then boil in salted water for 12-15 minutes until they have softened.
Drain the potatoes in a colander, shaking off any excess water, before transferring them back into the saucepan and lightly mashing them with the back of a fork.
Pour 80ml of olive oil into a medium sized frying pan over a high heat. Add the potatoes to the frying pan and jiggle them around until they are coated in olive oil.
Cook the potatoes for around 10 minutes making sure to not move them too much so that they can develop a golden crust on the bottom.
Turn the potatoes over and fry for few minutes before adding 2 crushed garlic cloves, 1 sliced red onion and ½ teaspoon of dried oregano to the pan. Cook for another 3-4 minutes while stirring frequently to make sure nothing burns.
Add 100g of black olives and once warmed through, turn off the heat.
Stir in 2 tablespoons of lemon juice and a large handful of chopped parsley, scatter over 75g of feta cheese, season with black pepper and serve immediately.