Bubble and squeak

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The Ingredients that we will use:

olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs, such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg, such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts, optional

How to: 

Put a 28cm non-stick frying pan on medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).

Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.

Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.

Now we get into the rhythm of the secret to a good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and importantly keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy, and delicious. About halfway through, nick a bit, taste it and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while the flavor will only improve.

You can serve this any which way you like let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress, and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.


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