Hedgerow bubble and squeak, or, How to eat garlic at breakfast time

The wild garlic season seemed to start particularly early this year - I'm sure I picked some in late February, which is a personal record. Now it's coming into flower and before too long the season will be over for another year.

Wild garlic is one of those plants that seems to grow in abundance or not at all. It can be tantalisingly elusive, but then once you discover a good spot, it will reward you year after year.

Bubble and squeak is one of those dishes I am happy to eat at any time of day, and all the more so if topped with a poached egg. I ate the dish below for breakfast, but if you find garlic a bit much at breakfast time, it will be just as good for lunch or dinner. 

You could also make a milder version with spinach or the more traditional spring greens - either of these are a good substitute if you can't find wild garlic (you could always add a chopped clove or two of normal garlic).

Boil and mash your favoured potatoes (ideally a floury or all-rounder variety). Wilt your chopped wild garlic/ spinach in a dry pan with a lid on, or if you're using spring greens, boil or steam for a few minutes or until tender. Mix the greens and potatoes, with a little milk to loosen. You can then shape into potato cakes and either serve straight away, or brown the top under a grill, or for a more authentic bubble and squeak, brown both sides in hot oil in a frying pan. Either way, a poached egg is definitely recommended.