These scrumptious and generous bubble and squeak patties make an amazing weekend breakfast, brunch or lunch. I make mine when we have friends staying for the weekend and I feel I need to make a bit more effort at breakfast time.

They also reheat very well so you could make the day before and pop them in the oven whilst you grill bacon and fry eggs.

Serves 4

Low-fat cooking spray

3 lean back bacon rashers, chopped

275g cooked green vegetables, such as leeks and broccoli, I cut most of the stalk off

400g potatoes, boiled and mashed

1tsp Dijon mustard

1tsp wholegrain mustard

4 large eggs

Salt and freshly ground black pepper

Method

Heat a non-stick frying pan and spray with the low-calorie cooking spray, gently cook the bacon for 5 minutes until crispy. Remove and drain on kitchen paper.

Roughly chop the green vegetables and put into a large bowl. Add the mashed potato, mustards and cooked bacon. Season and mix.

Using wet hands, divide the mixture into four and then shape quarter into a large patty or burger shape.

Heat the frying pan you cooked the bacon in and spray again with low-fat cooking spray. Gently fry the potato cakes for 10 minutes, turning once, do not attempt to turn until after 5 minutes. Once cooked, transfer to a plate and keep warm.

Meanwhile, spray another non-stick frying pan with low-calorie spray and gently crack in your eggs and fry to your liking, I prefer mine firm whilst my husband prefers his runny.

Season with freshly ground black pepper and serve.

We enjoyed ours with sausages, lean back bacon, fresh tomatoes and mushrooms.