10 min
Prep
20 min
Cook
4
Serves
221 kcal
Calories
8g
Protein
19g
Carbs
12g
Fat
Ingredients
Other
duck fat goose fat or butter1 tbsp
rashers of streaky bacon chopped4 pieces
onion finely sliced1 pieces
garlic clove chopped1 pieces
15-20 cooked brussels sprouts sliced, or leftover boiled cabbage, shredded1 pieces
400g cold leftover mashed potato or cold crushed boiled potatoes1 pieces
Method
01
Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
02
Next, add 15-20 sliced cooked brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
03
Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
04
Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.
05
Cut into wedges and serve.