600gcold leftover mashed potatoor make fresh using lots of unsalted butter and allow to cool
300gcold leftover vegetablestraditionally just cabbage, but use whatever you have including brussel sprouts, carrots, beans, peas...
salt and pepper to season
Instructions
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.
Nutrition
Nutrition Facts
Bubble and Squeak with Parsley Sauce
Amount per Serving
Calories
438
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Cholesterol
51
mg
17
%
Sodium
828
mg
36
%
Potassium
944
mg
27
%
Carbohydrates
42
g
14
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.