The most delicious of all of the leftover meals, bubble and squeak is simple but effective. This recipe uses sprouts and bacon fat for a delicious smoky flavour - just add some poached eggs and brown sauce to finish it off.
- 1 onion
- 450g cooled mashed potatoes, cooked
- 225g cooked Brussels sprouts
- 1 tbsp. plain flour
- 1 tbsp. oil
- 25g butter
- 6 rashers smoky bacon
Finely dice the onion and finely chop the bacon. Dry fry the bacon until golden and crisp over a medium heat so that it renders fat. Scoop out with a slotted spoon and leave to sit on kitchen paper to drain.
Mash the sprouts with a fork and mix with the potatoes. Meanwhile, melt the butter and add the onion. Fry for ten minutes over a medium heat until soft and golden then tip into the potato and sprout mix. Add the bacon and then mix everything together evenly with your hands.
Shape into 4 cakes and pat down to 2cm thick. Dust with flour.
Heat the extra oil in the frying pan with the bacon fat. Fry the bubble and squeak cakes over a medium heat for 15 minutes, turning once or twice to brown evenly. Serve hot.