Bubble and Squeak

Rodale News
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Adapted from An American Girl in London

Traditionally, Bubble and Squeak is made with leftover vegetables from a Sunday roast dinner, but our kids love this dish so much that I make it even when we haven’t had a big meal the day before. The name comes from the sounds that the potatoes and greens make in the pan while they cook. I like to serve this with roasted sausages and fried eggs for breakfast or a casual weeknight supper. 

Bubble and Squeak
(Makes 4 servings)

Ingredients:

  • 4 Tablespoons butter, divided
  • 4 ounces pancetta, chopped
  • 1 red onion, finely chopped
  • 1 leek, cleaned and thinly sliced
  • 1 clove garlic, minced
  • 1 cup shredded kale
  • Juice from half a lemon
  • 2 cups leftover mashed potatoes
  • 2 Tablespoons flat-leaf parsley, finely chopped, plus extra leaves for garnish
  • Salt and ground black pepper, to taste
  • 4 sausages
  • 4 eggs

Directions:
1. Preheat the oven to 100°F. In a 9-inch cast-iron skillet, melt 2 tablespoons of the butter over medium heat. Add the pancetta pieces and cook for 4 to 6 minutes, or until golden. Remove and set aside.

2. Add the red onion and leek to the same pan and cook for 6 to 8 minutes, or until softened and translucent. Add the garlic and cook for another minute or so.

3. Add the pancetta back to the pan along with the kale and cook until the kale is slightly wilted. Remove from the heat and season with lemon juice.

4. Place the mashed potatoes in a large bowl, then add the onion mixture, stirring well to combine. Stir through the parsley and season to taste with salt and pepper.

5. Add the remaining 2 tablespoons butter to the pan and place back over a medium heat to melt. Add the sausages and cook for 3 to 4 minutes, or until crisp. Form the potato mash into 4 patties. Cook for 4 to 6 minutes per side, or until golden and crisp. Place in the oven to keep warm while you prepare the rest.

6. In a separate frying pan over medium heat, cook the eggs for 3 to 4 minutes, or until the whites are set and the edges are crispy.

7. Remove the potato patties and sausages from the oven and carefully tip onto a cutting board. Slice the patties into 4 and top with a sausage and a fried egg. Garnish with extra parsley and a good cracking of black pepper. Serve immediately.

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