- 500g leftover cooked potatoes, mashed or boiled 150-200g cooked shredded cabbage 3 rashers streaky bacon, chopped 2 springs onions, sliced Salt Black pepper 1 tbsp vegetable oil
Bubble and squeak
Sally Abé
29th April 2020
Bubble and squeak
30 min
The best thing about bubble and squeak is that there are no real rules about what can or can’t go in, so it’s great for using up leftover vegetables from a roast dinner such as carrots, cauliflower or parsnip. If you don’t have bacon you can use chopped ham or even leftover cooked sausages if that’s what you have in the fridge. You can season it up with a little mustard or horseradish, or even some chopped chilli if you fancy giving it a bit of kick!
It makes a great snack with a fried or poached egg or turn it into part of another meal with a fat pork chop or a lovely piece of roast cod.
Ingredients
Method
Fry the bacon in the oil until crispy and transfer to a bowl.
Add the potatoes, spring onions and cabbage to the bowl and mash together with a fork, season with salt and pepper.
Return the mixture to the pan the bacon was cooked in and press down. Cook over a medium heat until it is golden and crisp, then carefully flip over and crisp up the other side.
Cut into slices and serve.
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