Bubble & squeak
- Paul Merrett
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.4 out of 5.73 ratingsRate
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Bubble & squeak should be on everyone's radar come Christmas time – it's a great way of using up leftover mash, sprouts and cabbage
Freezable
Egg-free
Gluten-free
Nut-free
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Mustard & rosemary pork chops
A star rating of 4.7 out of 5.37 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp duck fat
goose fat or butter
-
4 rashers of streaky bacon
chopped
-
1 onion
finely sliced
-
1 garlic clove
chopped
-
15-20 cooked brussels sprouts
sliced, or leftover boiled cabbage, shredded
-
400g cold leftover mashed potato
or cold crushed boiled potatoes
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Nutrition: per serving
-
kcal221
-
fat12g
-
saturates5g
-
carbs19g
-
sugars4g
low
-
fibre4g
-
protein8g
-
salt0.91g
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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.
Recipe from Good Food magazine, January 2010
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A star rating of 4.4 out of 5.73 ratings
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