Bubble and Squeak

Directions

1. 1
   Place the potatoes, cauliflower, carrots and parsnips into a large saucepan and cover with cold water by 2 inches.
2. 2
   Bring the water to a simmer, salt it generously and cook the vegetables until just tender, about 10 minutes.
3. 3
   Drain well, shaking off as much moisture as possible, and then transfer to a large bowl with the butter.
4. 4
   Season with salt and pepper and roughly mash, leaving lots of large, coarse chunks.
5. 5
   Meanwhile, cook the bacon in a large heavy-bottomed skillet over medium heat until brown and crisp, about 8 minutes.
6. 6
   Transfer to the bowl with the vegetables using a slotted spoon, leaving as much bacon fat in the skillet as you can.
7. 7
   Cook the Brussels sprouts in the same skillet over medium heat until wilted and tender, about 5 minutes, and then transfer to the bowl of vegetables.
8. 8
   Mix well and divide the vegetables and bacon into 6 even patties.
9. 9
   Refrigerate or freeze until ready to cook.
10. 10
    Heat 2 tablespoons of the oil in a medium skillet over medium heat.
11. 11
    Cook the patties in batches until the bottoms turn golden brown, 4 to 5 minutes, and then flip and cook until the second sides are crisp and golden brown, another 4 to 5 minutes.
12. 12
    Transfer to a platter.
13. 13
    Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
14. 14
    Crack 3 of the eggs into the pan, sprinkle with salt and pepper and cook until the whites are set.
15. 15
    Place 1 egg on top of each bubble and squeak cake.
16. 16
    Fry the remaining eggs and place on the remaining cakes, and then serve topped with the chives.