Name: Bubble & squeak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp duck fat goose fat or butter; 4 rashers of streaky bacon chopped; 1 onion finely sliced; 1 garlic clove chopped; 15-20 cooked brussels sprouts sliced, or leftover boiled cabbage, shredded; 400g cold leftover mashed potato or cold crushed boiled potatoes

Ingredients

4 serv.

1 tbsp duck fat goose fat or butter
4 rashers of streaky bacon chopped
1 onion finely sliced
1 garlic clove chopped
15-20 cooked brussels sprouts sliced, or leftover boiled cabbage, shredded
400g cold leftover mashed potato or cold crushed boiled potatoes

Instructions

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1 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.
2 Next, add 15-20 sliced cooked brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
3 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.
4 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.
5 Cut into wedges and serve.