Bubble ’n’ squeak

Bubble ’n’ squeak

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
4
Photographer
Patricia Niven

MR: There is no dish better for using up leftovers than good old bubble ’n’ squeak. It is, after all, usually made with left-over Sunday roast veg, and I remember having many a version as a little one on a Monday. This one makes a great breakfast served with bacon, eggs and beans, or a lovely lunch or dinner with a salad or braised red cabbage and brown sauce.

Ingredients

Quantity Ingredient
400g all-purpose potato, cut into 3cm chunks
200g corned beef, shredded
1 tablespoon wholegrain or dijon mustard
2 tablespoons melted duck fat, pork fat or butter (or olive oil if you want to be healthy)
1 free-range egg, beaten
2 tablespoons chopped parsley, chives or thyme
1/2 tablespoon sherry vinegar or good white-wine vinegar
plain flour, for dusting
2 tablespoons non-gmo vegetable oil
salt flakes and freshly ground black pepper

Method

  1. Add the potatoes to a large saucepan and cover with water. Bring to the boil and cook for 15–18 minutes or until the potatoes are soft and can be easily pierced with the point of a sharp knife. Turn off the heat and drain the potatoes, then return them to the pan and leave it on the hot hob to dry out.

    Once dry, roughly mash the potatoes in the pan with a masher or fork, then add all the remaining ingredients except the oil and mix together thoroughly. Season to taste. Divide the bubble ’n’ squeak mixture into four equal-sized pieces, shape into balls and press down lightly on each to form patties around 10 cm in diameter. Dust lightly with flour (or, if you prefer, crumb as per our schnitzel recipe).

    Heat the oil in a large frying pan over a medium heat. Add the bubble ’n’ squeak patties to the pan and fry for 2–3 minutes on each side until golden. Serve.
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