Advertisement

Ingredients

Method

  • STEP 1

    Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.

  • STEP 2

    Next, add 15-20 sliced cooked brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.

  • STEP 3

    Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.

  • STEP 4

    Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.

  • STEP 5

    Cut into wedges and serve.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.61 ratings
Advertisement
Advertisement
Advertisement