Yet another bubble and squeak recipe - but I reckon you can never have too much of a good thing! Personally I think a bubble and squeak should be brown and crusty on the outside, creamy on the inside, tasty without being over-rich, and complement whatever it accompanies without overpowering it. I like to use kale in this as the flavour is sweet and the leaf is robust enough to allow the bubble to be frozen without going mushy - if there are any leftovers, that is!
As with traditional bubble and squeak, I find this is better if the potato and kale are cooked from cold, which means you can prepare them the day before. Goes with anything, from frankfurters to roast beef and Yorkshire pudding.