Is Bubble and Squeak the ultimate in leftovers food? It should certainly be right up there, and really comes into it’s own at Christmas, as it’s a great way of using up leftover mash, sprouts and other vegetables. Originally a dish of beef and cabbage, it’s morphed over time to suit our needs, so ignore anyone who says that a particular recipe should be followed, or that only certain ingredients work. Feel free to add in cold roast potatoes (the crunch is one of the best bits about this dish), or to use lardons or bacon in the pan to add to the flavour.
Great on it’s own, this is also the ideal foil to cold leftover meats like ham, turkey or beef. For our dish, we also served it with a couple of nice runny poached eggs for extra luxury.
Bubble and Squeak with Parsley Sauce
- Large heavy bottomed frying pan
- 1L saucepan
- 300 ml whole milk
- 50 g butter
- 2 tsps cornflour
- 100 g grated cheddar cheese
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- 30 g unsalted butter or use lard or dripping
- 600 g cold leftover mashed potato or make fresh using lots of unsalted butter and allow to cool
- 300 g cold leftover vegetables traditionally just cabbage, but use whatever you have including brussel sprouts, carrots, beans, peas…
- salt and pepper to season
- Add the butter and milk to the saucepan, and heat over a medium heat until just simmering. Mix the cornflour with a couple of teaspoons of cold water, then slowly add to the milk, stirring as it slowly thickens. Simmer for a couple of minutes, continuing to stir. Remove from the heat and add the cheese, allow it to melt into the sauce. Add in the parsley, stir through, then season to taste. Set to one side.
- Add the oil and butter to the pan over a medium heat, then add in the vegetables and squash down using the back of a spoon or slice. Gently fry until coloured, anywhere between 5 and 15 minutes.
- Add the potatoes to the pan, working them together with the vegetables using the back of your spoon or a slice. Allow the mixture to gently fry, catching slightly before turning over in the pan and doing the same again. Don't worry about turning it as a whole, the more you turn the crispy brown bits back into the centre, the better the result. It's the brown crispy bits, and the slightly caught bits that make bubble and squeak, so don't be afraid to let it colour. As the mixture dries, it will also become firmer and easier to handle. Fry for at least 20 minutes, until you've turned it on on itself several times, and it has a lovely crisp coloured exterior.
- Turn the bubble and squeak out and allow to rest for a couple of minutes before cutting into wedges and serving with generous spoonfuls of the sauce.