Best ever Christmas leftovers sandwich
Make the most of Christmas Day leftovers in this celebratory sandwich with pickled cabbage to cut through the richness. It's the ideal lunch for Boxing Day
Bubble & squeak hash
Serves 2 - 3
Easy
Prep:
Cook:
Try a Christmassy twist on a classic brunch. To make the recipe easier and create extra texture, we’ve chopped the leftover vegetables rather than mashing them
Skip to ingredients
- 2 tbsp olive oil
- 4 rashers smoked streaky baconroughly chopped
- 6 sage leaves
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 200g leftover cooked brussels sproutsroughly chopped
- 400g leftover roast potatoesroughly chopped
- crispy fried eggsand English mustard (optional), to serve
Nutrition: Per serving (3)
- kcal432
- fat23g
- saturates5g
- carbs40g
- sugars6g
- fibre7ghigh
- protein13g
- salt1.14g
Method
step 1
Heat the oil in a large pan over a medium-high heat and cook the bacon, stirring, for 4-5 mins until crispy and golden. Remove to a bowl using a slotted spoon and set aside. Fry the sage leaves in the pan for 1-2 mins on each side until crisp, then drain on a plate lined with kitchen paper.
step 2
Cook the onion in the leftover bacon fat in the pan with a pinch of salt for 6-8 mins until soft. Mix in the garlic and cook for 1-2 mins until fragrant. Tip in the chopped sprouts and potatoes, and mix well. Cook, stirring occasionally, for 8-10 mins until crispy, golden and warmed through. Return the bacon to the pan, stir and season to taste. Serve with the crispy sage leaves on top, some fried eggs and a spoonful of mustard, if you like.
