Bubble & squeak with slice cut

Bubble & squeak

  • Rating: 5 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
kcal212
fat13g
saturates5g
carbs20g
sugars4g
fibre3g
protein7g
low insalt0.89g
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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

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    Rating: 5 out of 5.31 ratings
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