I associate this dish most strongly with Boxing day (what we in Britain call the day after Christmas). It's basically what you do with all your left over veggies from Christmas dinner, usually a mix of roasted potatoes and brussels sprouts and other root veggies. You mash them all up, fry them in a pan and top it with a fried egg. The name, by the way, is supposed to describe the sound it makes in the pan while it's cooking, although mine has never bubbled exactly, and will only 'squeak' if cabbage is added to the mix.
Despite the winter associations it has for me, I'v found it works great with summer veggies too - especially when you've got loads of left overs. Just make sure potatoes are the main ingredient.
Some people like to make theirs in to neat little patties. I don't ever remember our boxing day lunch being that neat, and with this particular selection of vegetables it'd never work; they're too wet and don't stick together. —cooklynveg
What You'll Need
Extra Virgin Olive Oil
cobs of cooked corn (removed from cob)
chopped and cooked zuchhini
garlic clove, chopped
salt & pepper
Take all the vegetables in a large bowl and roughly mash together with a potato masher. season with salt and pepper.
Heat 2 tablespoons of olive oil in a large frying pan, add the chopped garlic and heat for about 30 seconds.
Add the vegetables to the pan and mix up with the garlic, press the mixture down in the pan and allow to cook over a medium heat for about 5 - 7 mins.
Gently turn over sections of the mixture so the other side can get browned (about another 5-7 mins). It will fall apart a bit, some sections will retain their shape, it doesn't matter, just try and make sure most of it get some cooked crispiness
Transfer the veggies to plates, and add the last of the oil to the pan and fry the eggs - should only take a minute or two depending on how well done you like them. Top each plate with an egg.