Transform your leftovers into a delicious Bubble and Squeak with Crispy Bacon! This quick and easy recipe takes just 15 minutes and delivers a satisfying, hearty meal.
15 mins
Serves
4
Easy
British
Ingredients
- {'group': 'Main', 'item': '200g leftover cooked cabbage, chopped'}
- {'group': 'Main', 'item': '700g leftover mashed potato'}
- {'group': 'Seasoning', 'item': '4 tsp salt'}
- {'group': 'Seasoning', 'item': '1/4 tsp ground black pepper'}
- {'group': 'Main', 'item': '2 tbsp butter'}
- {'group': 'Main', 'item': '2 tbsp sunflower oil'}
- {'group': 'Garnish', 'item': '6 rashers crispy bacon, chopped'}
- {'group': 'Garnish', 'item': 'Chopped flat-leaf parsley'}
- {'group': 'For Serving', 'item': 'Poached or fried eggs'}
- {'group': 'For Serving', 'item': 'Brown sauce'}
Preparation
- Chop the leftover cooked cabbage and combine it with the mashed potatoes in a bowl.
- Season with salt and pepper, mixing well.
Cooking
- Preheat the grill.
- Heat 1 tbsp of butter and 1 tbsp of sunflower oil in a large frying pan over medium-high heat until the butter melts and bubbles.
- Add the cabbage and potato mixture, pressing it down to cover the pan's base.
- Fry for 5-7 minutes until the edges brown.
- Melt the remaining butter and mix with the remaining oil, then brush over the top.
- Place under the grill for 4-5 minutes until golden brown.
Plating & Serving
- Remove from the grill and sprinkle with chopped parsley.
- Serve hot, topped with crispy bacon and poached or fried eggs.
- Offer brown sauce on the side.
Notes
For a vegetarian version, omit the bacon or use vegetarian bacon.
Suggested Sides
green salad
crusty bread
Recipe Details
Allergens
Dairy
Equipment
Frying Pan, Grill
Category
Dinner
Meal Type
Dinner
Tags
vegetable, British, pan-fry
