Bubble & Squeak

Method4 steps · about 30 min

1. 1

   Step 1: Melt the 1 tbsp butter in a nonstick frying pan until hot. Add the 4 chopped bacon rashers. When they begin to brown, add the finely sliced onion (1) and chopped garlic (1). Stir in the 20 already-cooked, sliced Brussels sprouts and let them colour slightly. This bacon, aromatic and sprout phase takes about 5–6 minutes altogether.

   Uses 1 tbsp butter · 4 chopped streaky bacon rashers · 1 finely sliced onion · 1 chopped garlic clove · 20 already-cooked, sliced Brussels sprouts

2. 2

   Step 2: Keep the same pan mixture moving until the onion softens and the cooked sprouts colour slightly, within the combined 5–6 minutes above.

   Uses Same complete pan mixture from step 1

3. 3

   Step 3: Add the 400 g cold cooked mashed or crushed potatoes to the same pan mixture. Work everything together, then press it down to cover the base. Let the underside catch and brown, then turn the mixture over and brown the other side.

   Uses Same complete mixture checked in step 2 · 400 g cold cooked mashed or crushed potatoes

4. 4

   Step 4: Let the same potato mixture become crisp and golden where it touches the pan. Cut into wedges and serve.

   Uses Same complete potato, bacon and vegetable mixture