What is bubble and squeak?
Bubble and squeak is a popular dish in the UK especially around Christmas time. Bubble and squeak is a dish made from roast dinner left overs and created into a whole new meal. It would probably compare to a very elegant American potato hash recipe. The great thing about bubble and squeak is there are no hard rules, if its a leftover, chuck it in, there’s no real recipe or ingredients list however I will list the ingredients and calorie numbers for the version I made. This recipe will serve 2-4.
Do you have a diet restriction?
This recipe is great for those with the following dietary requirements:
- Gluten Free
- Dairy Free
- Nut Free
- Paleo Friendly
- Syn Free
Step 1: Gather your leftover potato
Firstly, the base of a bubble and squeak recipe is potato, this is probably the only part that really has to be there but it can come in any form you like. Left over roast potatoes? Great! Left over mash? Even better. A handful of left over frozen hash browns from your Christmas day fry up? Get it in there! (defrost first). This time, I used some left over boiled potatoes that I hadn’t gotten around to using up. I had roughly 2 potatoes worth. I mashed these in the bowl they were already stored in, if you are using roast potatoes you may wish to cut them in half before trying to mash them but don’t remove the skins as these will give an extra crunch that I really enjoy. Put this to one side to use in a minute.
Step 2: Choose your spare vegetables and other leftovers
The next ingredients we need are an assortment of left over vegetables. You can use pretty much anything you like although cabbage or brussels sprouts are usually common contenders. I used approximately 1 cup of left over braised red cabbage, 1 cup of left over white cabbage, a handful of peas and sweetcorn and roughly half an onion that was sitting in the back of the fridge. I opted to chop and fry the onion before adding to the dish but this is completely down to preference if you are adding onion. I also LOVE to add in stuffing however I didn’t have any going spare this time. If you have left over roast meat, you can add this to your ingredients list too.
Step 3: Season the ingredients
Add all of your ingredients so far to an oven proof dish. Add in 1 tsp of dried sage, and a decent pinch of salt and pepper. Assuming all of your ingredients were seasoned the first time they were cooked (especially if using braised red cabbage) you shouldn’t need to add any more flavourings than this but feel free to get creative. Mix all of your ingredients together and press down to make it all stick together a bit like a potato pie.
Step 4: Bake your bubble and squeak
Bake your bubble and squeak in an oven preheated to 200c for 30-40 minutes until its piping hot throughout and crispy on top. Serve with gravy and left over meats.
Can bubble and squeak be frozen or reheated?
I would not recommend reheating (and in turn freezing) this dish due to it being made with leftovers and food that has already been cooked once and then reheated as bubble and squeak. The Food Standards Agency suggests that food should never be reheated more than once to minimise the potential for harmful bacteria to grow.
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