Bubble and Squeak

Name: Bubble and Squeak
Total time: 20 min
Yield: 4 servings
Cuisine: British & Irish
Ingredients: 400g leftover mashed potatoes; 200g leftover cooked cabbage or Brussels sprouts (shredded); 30g butter or beef dripping; 1 small onion (finely chopped; optional); salt and pepper

Crispy pan-fried cakes of leftover roast potatoes and cabbage — golden and crackling on the outside, soft within. The best use of Sunday's leftovers.

20 minutes

Serves 4

Side

Contains common allergens

Dairy

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Instructions

6 steps

1
Mix the base: In a large bowl, thoroughly mix the cold leftover mashed potatoes with the shredded cooked greens. Season well with salt and plenty of black pepper.

2
Shape the mixture: You can either form the mixture into individual round patties (about 2cm thick) or leave it loose to cook as one large pan-sized cake.
3
Heat the fat: Melt the butter or beef dripping in a large, heavy-based frying pan (cast iron is ideal) over medium heat. If using the onion, fry it for 3 minutes until softened.
4
Add the potato mix: Add the potato and cabbage mixture to the pan. Press it down flat into the pan with a spatula.
5
Fry until crisp: Leave it to cook undisturbed for 5-8 minutes until a deep, golden brown crust forms on the bottom.
6
Flip and finish: Carefully flip the individual patties, or break up the large cake and flip the sections over. Press down again and fry for another 5-8 minutes until crispy and golden on the other side. Serve piping hot.

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