Recipe of the Week: Proper Bubble and Squeak

This is one of those dishes that proves leftovers can be better than the main event. Crisp on the outside, soft in the middle, and endlessly adaptable depending on what’s lurking in the fridge.

Ingredients (serves 2–3)

• About 500 g leftover potatoes (roast or boiled)
• 200–300 g leftover veg
  (sprouts, cabbage, carrots, parsnips – whatever you’ve got)
• 1 small onion, finely chopped (optional but recommended)
• 1 clove garlic, crushed (optional)
• 1 tbsp butter
• 1–2 tbsp vegetable oil
• Salt and black pepper
• Optional extras:
  • Fresh herbs (parsley, sage, thyme)
  • A pinch of nutmeg or mustard powder
  • Leftover stuffing, finely chopped

Method

1. Roughly mash the potatoes in a bowl – don’t overdo it, texture is key.
2. Finely chop the leftover veg and mix it through the potatoes.
3. Season well with salt and black pepper.
4. Heat the oil and butter in a large frying pan over a medium heat.
5. Fry the onion gently for 5 minutes until soft, then add the garlic for 30 seconds.
6. Add the potato and veg mixture to the pan and press it down firmly.
7. Leave it alone for 6–8 minutes to form a good golden crust.
8. Flip in sections (or turn into individual patties) and cook the other side until crisp.

To Serve

• With a fried or poached egg
• Alongside leftover ham or cold meats
• Or topped with a spoon of brown sauce or mustard