Bringing Back Bubble & Squeak

December 2, 2016

Bubble and squeak needs to be on your radar this winter if you want to make the most of your leftovers from Sunday roasts and the impending Christmas dinner! Roast potatoes, mash, sprouts & cabbage can hang around in the fridge for days before eventually being binned, but bubble and squeak is the answer to using your leftovers! I'm going to show you how to make a real meal out of this staple which everyone will like. You can even throw in bits of meat or other vegetables, just as long as you have the basics to tie it all together. It's the perfect light supper, and I've put maple bacon and an egg on mine so it can also class as breakfast! The secret to a good bubble and squeak is being brave enough to let the bottom of the pan really colour and crisp up before flipping, so be daring! 

Serves 4 

 

Ingredients

400g cold mashed, boiled and/or roast potatoes, crushed 

280g brussel sprouts or cabbage, cooked and chopped

6 rashers of maple cured or smoked streaky bacon 

1 onion, red or white, finely sliced

1 large clove of garlic, minced

1-2 tbsp butter, duck or goose fat

4 eggs

Parsley, finely chopped 

Other leftovers such as meat or vegetables, chopped (optional)

Salt and pepper

 

Instructions

Melt the fat in a medium sized non stick pan, wait until it's really hot and then add the bacon, onion and garlic. Allow to cook for a few minutes until everything begins to brown. Now add the sprouts (and any other bits you might want to use up) and let everything cook for a few more minutes, until it's coloured and starting to crisp.

 

Now add in the potato and combine thoroughly, seasoning to taste. You'll need to work everything together and then push down until the bottom of the pan is completely covered. Allow to cook for a few minutes until the bottom it's coloured and crispy before flipping over (I used a plate to help me flip). Repeat for the other side. Take off the heat and cut into wedges, leaving in the pan for now.

 

Meanwhile, heat another frying pan with oil, crack in the eggs and season them. While the eggs are cooking decant the wedges onto plates. Once the eggs are cooked to your taste, place on top of the bubble and squeak and sprinkle some parsley to finish. Serve immediately and enjoy!  

 

 

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