Bubble & Squeak Recipe
After a big Sunday roast or Christmas dinner, it’s common to find yourself with plenty of leftovers. Rather than letting them go to waste, they can easily be transformed into a simple and satisfying meal the next day.
This recipe is wonderfully flexible - you can swap vegetables depending on what you have left in the fridge. It’s a great way to reduce food waste while creating something hearty and delicious.
Ingredients
1 tbsp butter (or another cooking fat if preferred)
4 rashers of bacon, chopped
1 onion, finely sliced
1 garlic clove, chopped
15 cooked Brussels sprouts, sliced
Leftover cooked cabbage, shredded
400g cold leftover mashed potato (or crushed cooked potatoes)
Method
Melt the butter in a large non-stick frying pan over medium heat.
Add the chopped bacon and cook until it begins to brown.
Stir in the sliced onion and garlic, cooking until softened.
Add the Brussels sprouts and cabbage, cooking for around five minutes until they begin to colour slightly.
Add the mashed potato and mix everything together thoroughly.
Press the mixture down into the pan so it forms an even layer.
Allow the base to crisp and turn golden before carefully turning the mixture over and repeating on the other side.
Once heated through and nicely browned, cut into wedges and serve.
Make It Your Own
One of the best things about this dish is how adaptable it is. You can easily add or swap ingredients depending on what leftovers you have available.
Try including:
Roast carrots or parsnips
Cooked turkey or chicken
Leftover roast potatoes
Herbs or spices for extra flavour
It’s a simple, comforting meal that proves leftovers can sometimes be just as good as the original roast.