Bubble and squeak

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5 from 2 votes

The perfect way to use up leftover veg, bubble and squeak is packed with flavor and so easy to make.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Lunch or main, Side Dish

Cuisine: British

Servings: if served as breakfast/brunch or side with eg leftover roast, 1 as a main in itself

Calories: 587kcal

Author: Caroline's Cooking

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Ingredients

½ onion small-medium
8-10 cooked Brussels sprouts (8-10 is approx 1 cup or use cooked cabbage)
2 slices smoked bacon or 3, if smaller (streaky)
1 tablespoon butter
8 oz mashed potato (8oz is approx 1 cup)

US Customary - Metric

Instructions

Finely dice the onion, slice/shred the Brussels sprouts and cut the bacon into thin slices.
Warm the butter in a small (8in/20cm) nonstick skillet/frying pan over a medium-high heat and add the onion and bacon. Cook for a few minutes until the onion softens and the bacon starts to brown.
Add the shredded Brussels sprouts and cook for a few minutes until they start to brown.
Mix in the mashed potatoes so they are evenly distributed then flatten the mixture in the skillet.
Leave the mixture to cook a few minutes (around 5) so that the bottom browns slightly.
Place a plate over the skillet and flip it over so the mixture falls onto the plate. Add a little bit more butter, if needed, to the skillet, then slide the mixture back into the skillet with what was the top on the bottom. Cook another few minutes until browned on the other side.
Turn the bubble and squeak onto a plate. If you want to serve it with a fried egg, you can just fry it in the same skillet.

Notes

Note: if you don't have ready-cooked Brussels sprouts, you can cook them quickly in the microwave. Just trim base, remove outer layer, cut in half and put all pieces in a microwavable container with a little water. They should cook in around 2 minutes on high. You can use ready mashed, boiled, baked or roasted potatoes for this. Just trim off any overly crisp parts and skin then mash up.

Nutrition