This recipe shows you how to make bubble and squeak from scratch, but it’s a great way to use up leftover veg like mashed potato, roast parsnips, brussel sprouts and chestnuts. Choose a heavy-based frying pan to cook it in. That way you can get a great golden-brown crust on it without burning it. If making it from scratch you will need:
Method
1. Peel the potatoes and chop into small, even-sized chunks. Place in a pan, cover with boiling water and crumble in the Knorr Reduced Salt Vegetable Stock Cube.
2. Bring to the boil and cook until the potatoes are tender, around 5–10 minutes. Drain thoroughly, return to the pan and then add in the milk and mash.
3. Meanwhile, cook the brussel sprouts by placing them in a pan of boiling water, return to the boil and simmer for 2–3 minutes until tender.
4. Drain thoroughly and chop. Mix together the chopped brussel sprouts and mashed potato. I’ve used traditional brussel sprouts but you can use cooked cabbage or winter greens instead.
5. Heat the oil in a heavy-based frying pan. Add in the chopped onion and fry gently until softened.
6. Add the brussel sprout mixture to the pan, spreading it out evenly, then fry for 10 minutes. Using a spatula, turn the mixture over to brown the other side, then fry for a further 10 minutes. Serve hot from the pan.
Note: If making from leftovers follow steps 4–6.
