< Back to Main Blog Posted: Oct 2024

Christmas Leftover Bubble and Squeak Recipe

A classic for a reason. A delicacy even greater than the sum of its already great parts. This really is one of the best bits about Christmas, the next-day snacks cobbled together from all the bits you fancy.

We’ve got a classic Bubble and Squeak recipe for you, which is great on its own, or served with a poached egg on top and a slice of cold ham (or whatever cold cuts you’ve got leftover) on the side. There is no better brunch. It’s official.

Ingredients

• 2 tbsp butter

• 1 onion, finely chopped

• 250g leftover sprouts, sliced

• 500g leftover roast potatoes / parsnips / carrots / anything goes!

• 1 tbsp olive oil

 Method:

• Heat one tablespoon of butter in a frying pan on a medium heat. When it starts to bubble, add the onion and cook until soft and translucent.

• Add the sliced sprouts and cook until they start to caramelise around the edges and become soft.

• In a bowl, slightly crush the left over veg with your hands or a masher, then add the onion and spout mix and season to taste.

• Turn the pan back on, this time to a high heat, and add the last tablespoon of butter and the olive oil. When the butter is fully melted and bubbling, tip the veg and sprout mix in the pan and press down with a potato masher.

• Turn the temperature back down to a medium heat and leave the mix to cook and build up a golden crust on the bottom.

• Using a palette knife or spatula, go around the edge of the pan making sure the mix comes away easily, this is how you tell the crust has developed enough.

• Once the bottom has a nice golden crust and comes away from the edge, flip it out on to a plate. Then back into the pan to cook the other side until that too has a lovely, golden crust.

Did you know?

The name “bubble and squeak” comes from the noises the ingredients make when they are fried together in the pan. As cabbage contains a lot of water, it tends to make “bubbly” noises as it wilts and cooks.

See more Christmas leftover recipes

< Back to Main Blog Posted: Oct 2024