Bubble & squeak should be on everyone’s radar come Christmas time – it’s a great way of using up leftover mash, sprouts and cabbage
Prep:10 mins
Serves 4
1 tbsp duck fat, goose fat or butter4 rashers of streaky bacon, chopped1 onion, finely sliced1 garlic clove, chopped15-20 cooked brussels sprouts, sliced, or leftover boiled cabbage, shredded400g cold leftover mashed potato, or cold crushed boiled potatoes
STEP 1Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.STEP 2Next, add 15-20 sliced cooked brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.STEP 3Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.STEP 4Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.STEP 5Cut into wedges and serve.
