Basically a fritter made entirely from leftovers, bubble and squeak epitomizes resourcefulness. The dish repurposes leftover mashed potatoes and leftover vegetables. English versions usually contain cooked cabbage, but not always -- and therein lies the dish's defining characteristic: versatility. You can add just about anything you have in the refrigerator to bubble and squeak and make it work if you have enough mashed potatoes to bind it. Cook it to 165 degrees Fahrenheit, the minimum temperature for reheating leftovers safely.
Things You'll Need
- Bacon (optional)
- Leftover mashed potatoes and vegetables
- Secondary flavoring ingredients (optional)
- Cooked brassica, such as braised cabbage (optional)
- Instant-read thermometer
Melt a tablespoon of butter in a heavy-bottomed pan over medium heat on the stove. Add chopped bacon or pancetta and fry it until crispy for added flavor and texture.
Fry the secondary flavoring ingredients until soft. Shallots, leeks, garlic or anything you want to perk up the dish works.
Add a leftover brassica to pan, if you have it. Finely sliced Brussels sprouts, braised cabbage or kale all work. Fry the brassicas for 1 or 2 minutes.
Spread the mashed potatoes and leftover vegetables in the pan. Cook the mash and vegetables 2 or 3 minutes, turning frequently.
Combine the ingredients and pack them into a cake about 1 inch thick. Press the cake firmly into the pan using a spatula until you hear popping and sizzling. Tidy up the edges a bit for neatness.
Cook the bubble and squeak for 1 minute then turn it over. Press it into the pan and cook for another minute. Garnish the dish with a generous handful of fresh parsley and serve.