Bubble and squeak with Christmas leftovers

    I’ve looked at bubble and squeak recipes and most seem overly prescriptive on what to use. But this dish is great to use up leftover cooked potatoes, and any leftover veg and trimmings. Top it with a fried egg for a simple, tasty and filling lunch.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 knob butter
    • 1 onion, finely chopped
    • leftover veg and turkey or roast trimmings
    • 4 rashers of cooked bacon or leftover pigs in blankets and stuffing
    • 1 egg for binding
    • salt and freshly ground black pepper
    • 1 tablespoon oil for frying
    • 2 eggs for frying

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Melt the butter in a large, shallow, heavy-based frying pan, preferably non-stick. Add the onion and cook for 10 minutes, stirring frequently, until soft. If using fresh bacon, chop and fry with the onions.
    2. Thoroughly mash the veg in a large bowl. If using green beans and celery chop separately, they can be a bit stringy. Add chopped bacon/pigs in blankets/stuffing.
    3. Add softened onion to the bowl. Add a raw egg to bind, season generously with salt and pepper and mix well. Shape the mixture into four rough patties, each about 2cm thick (a little flour on your hands assists).
    4. Add the oil to the pan and heat to medium. Put the patties into the pan and fry for about 15 minutes, turning once, until golden brown and crisp.
    5. If cooking two at a time, there should be room in the pan for a couple of eggs. About 2 minutes before they’re ready, give the pan a spray with some light oil and crack in a couple of eggs and fry until set.

    Tip

    I used about 4 large roast potatoes, roast parsnips, boiled carrots, broccoli, green beans, 4 garlic cloves, carrots and celery (we used those as a veg ‘trivet’ for the turkey).

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