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Leftover Bubble and Squeak

  • difficulty

    easy

  • serves

    4

  • cooks in

    15 to 30 mins

  • calories

    376 per serving

Ingredients

  • Butter for greasing
  • 1 onion, chopped
  • 450g leftover potatoes, mashed
  • Any leftover vegetables such as carrots, parsnips, cabbage, broccoli
  • 3 tablespoons olive oil
  • Small amount of plain flour to dust the bubble and squeak
  • Freshly ground black pepper
  • 4 eggs (poached eggs on top are optional)
  • Paprika (optional)

Cooking Directions

  1. Preheat the oven to 200C (400F) or gas mark 6.
  2. Heat 1 tablespoon of oil in a frying pan and cook the onion for 4-5 minutes until soft.

  3. Remove the pan from the heat and tip the onions into a large bowl.

  4. Add the mashed potato, 1 tablespoon of oil, paprika (to taste) and the leftover vegetables to the onions. Mix well and divide into eight portions.

  5. Using your hands, shape each portion into a round fritter. Sprinkle some flour onto a plate and dip both sides of the fritter into it.

  6. Brush the fritters with the remaining oil and bake for 25 minutes on a greased baking tray, until golden brown.

  7. Before the fritters finish cooking in the oven it is time to poach your eggs. Bring a large pan of salted water to the boil. Reduce the heat to a simmer, then crack in the eggs at separate sides of the pan and cook for 4 minutes. Use a slotted spoon to remove from the water and place on a paper towel to dry before adding to the top of the bubble and squeak fritters.

  8. TIP: If you don't have any leftovers and are cooking from scratch - Cut the potatoes, carrots, parsnips and any other vegetables you are using into even-sized pieces and steam or boil until soft but not mushy. Drain and dry well. Put them all into a large bowl and mash with a potato masher. Add 1 tablespoon of olive oil and a sprinkling of black pepper. Shape the mixture into small fritters and bake for 25 minutes on a greased baking tray, until golden brown. Cook the eggs as above and add to the top of the fritters.