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POTATO CAKES INGREDIENTS: 1 pound red bliss potatoes, unpeeled and chopped 4 slices rough chopped bacon 1/2 cup rough chopped cabbage 1/4 cup chopped onion 1 teaspoon minced garlic 1/4 cup butter, melted salt and pepper to taste DIRECTIONS: Place potatoes in a saucepan with enough water to cover. Add lemon juice and season with Tabasco Sauce, salt and white pepper. Salt and white pepper to taste DIRECTIONS: In a small double boiler over medium heat, vigorously whisk the white wine, water and egg yolks until mixture becomes thick enough to form a ribbon when whisk is pulled from mixture (yogurt like consistency). Remove top portion of boiler from heat and whisk in clarified butter in a very thin stream. Season each egg with salt and pepper.HOLLANDAISE SAUCE INGREDIENTS: 1 tablespoon white wine 2 tablespoons warm water 3 egg yolks 1/2 cup warm clarified butter 2 teaspoons lemon juice Tabasco Sauce

Whilst the bubble and squeak is cooking, crack 4 eggs into the pan of boiling water, these will take about 2 mins to poach, remove with a slotted spoon and place on top of your cooked bubble and squeak.Pop it into the oven for 15 mins at 180☌ to ensure that it is cooked/warmed all the way through. Place a plate on top of the pan and turn the pan over, once the bubble and squeak has come off onto the plate add a little more oil to the pan and then slide the bubble and squeak back into the pan and fry the other side for 5mins.Whilst this is frying, fill and place a medium sided saucepan of water on to boil.Heat a medium non-stick frying pan with a little oil, add the mix to the pan, so that it fills the pan and fry for 5 minutes until one side is golden and crispy.Mix together turkey, stuffing, greens and potatoes in a bowl, bind with 2 eggs and season with salt and pepper.