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Bubble and squeak with Christmas leftovers recipe

Bubble and squeak with Christmas leftovers recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Leftover beef

I’ve looked at bubble and squeak recipes and most seem overly prescriptive on what to use. Top it with a fried egg for a simple, tasty and filling lunch.

5 people made this

IngredientsServes: 4

  • 1 knob butter
  • 1 onion, finely chopped
  • leftover veg and turkey or roast trimmings
  • 4 rashers of cooked bacon or leftover pigs in blankets and stuffing
  • 1 egg for binding
  • salt and freshly ground black pepper
  • 1 tablespoon oil for frying
  • 2 eggs for frying

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Melt the butter in a large, shallow, heavy-based frying pan, preferably non-stick. Add the onion and cook for 10 minutes, stirring frequently, until soft. If using fresh bacon, chop and fry with the onions.
  2. Thoroughly mash the veg in a large bowl. If using green beans and celery chop separately, they can be a bit stringy. Add chopped bacon/pigs in blankets/stuffing.
  3. Add softened onion to the bowl. Add a raw egg to bind, season generously with salt and pepper and mix well. Shape the mixture into four rough patties, each about 2cm thick (a little flour on your hands assists).
  4. Add the oil to the pan and heat to medium. Put the patties into the pan and fry for about 15 minutes, turning once, until golden brown and crisp.
  5. If cooking two at a time, there should be room in the pan for a couple of eggs. About 2 minutes before they’re ready, give the pan a spray with some light oil and crack in a couple of eggs and fry until set.

Tip

I used about 4 large roast potatoes, roast parsnips, boiled carrots, broccoli, green beans, 4 garlic cloves, carrots and celery (we used those as a veg ‘trivet’ for the turkey).

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  • 50g/2oz butter
  • 1 red onion, sliced
  • 6 juniper berries
  • 200g/7oz leftover goose, torn into pieces
  • 200g/7oz leftover ham, torn into pieces
  • 200g/7oz leftover roast pumpkin, cut into chunks
  • 100g/3½oz leftover stuffing
  • 8 leftover roast potatoes, cut into chunks
  • 5 rashers leftover bacon, chopped into large pieces
  • 6-8 raw Brussels sprouts, halved

Melt the butter in a large pan and fry the red onion until softened.

Crush the juniper with a mortar and pestle and add to the onions.

When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat.

Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.)


Leftover Sprouts Bubble and Squeak Cakes

Hands up who makes too much food on Christmas day? Me, me, me!! I always make too much – partly because I want to make sure everyone has enough, partly because I always forget that all the snacking on Christmas morning, means no-one is very hungry – but also because too much food on Christmas Day, means lots of delicious things to eat on Boxing Day.

One of my favourite things to make with Christmas dinner leftovers are these delicious, and oh so easy Leftover Sprouts Bubble and Squeak Cakes.

Simply mash together leftover sprouts (or any other leftover vegetables) and leftover mashed or roast potatoes. Shape into cakes, dust with a little flour and fry in butter or oil.

These Leftover Sprouts Bubble and Squeak Cakes make delicious meal in their own right served with salad or baked beans. Alternatively they make a great side dish to sausages or leftover cold meats.

They are also a great make-ahead dish. Simply shape them and put them in the fridge, ready to fry later. Alternatively fry them in advance and warm through for 15-20 minutes in the oven at 180C / 160C fan / gas mark 4 / 350F.


  • 250g roasted potatoes
  • 200g roasted parsnips
  • 100g cooked carrots
  • 100g cooked cabbage
  • 100g cooked Brussels sprouts
  • 150g cooked gammon or turkey (optional)
  • 4 tablespoons Hellmann's Real Mayonnaise
  • 1 egg, beaten
  • Vegetable oil, for frying

Mash together the cold roast potatoes, parsnips, cooked carrots, cabbage and sprouts with a little chopped gammon or turkey (optional - replace with extra veg if not using).

Mix the Hellmann's Real Mayonnaise and egg together in a bowl/jug. Pour over the veg mix and use to bind it all together.

Preheat the grill to moderate and heat the oil in a non-stick pan. Fill the pan with the veg mixture and level off the top with a spoon.

Fry over a moderate heat for 5 minutes and then place under a moderate grill until golden brown. Turn out onto a serving dish.

Cook's tip: This recipe tastes great with a side salad. You can increase or decrease the amount of each veg you use, to your taste, as long as the total weight of all vegetables is 750g.


Bubble and Squeak

bubbling and squeaking, whatever the reason, this simple dish is delicious and a wonderful way to “fry up” your leftover spuds and greens. I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish

but don’t wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.


Recipe Summary

  • ½ medium head cabbage, sliced
  • 3 slices bacon, diced
  • 1 onion, thinly sliced
  • 1 cup cubed cooked ham
  • 1 tablespoon butter
  • 3 cups potatoes - baked, cooled and thinly sliced
  • ½ teaspoon paprika
  • salt and pepper to taste

In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.

In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.


Leftovers!

And talking about mountains of food, who else is left with a ridiculous amount of leftovers?

I must have thought we were catering for 20 yesterday and I now have plates and bowls full of turkey, ham, potatoes and vegetables in the fridge.

Reheated leftovers can be a little dull. But I have two recipes to share today that will help you to create delicious new meals out of unappealing leftovers.

First up are these Bubble & Squeak Fritters.

Boxing Day Bubble & Squeak is a British favourite. But rather than throwing it all in a pan I thought I could make it a bit more appealing by frying it into individual fritters and serving them in a big stack.

This will hopefully make those veggies a bit more exciting for the kids too!

I used carrot and parsnips in this recipe but you can add whatever vegetables you have left over.

The grated courgette is a twist on the classic Bubble & Squeak but it adds a nice bit of texture and freshness to the fritters.

You can also liven up the flavour of these fritters depending on who you are feeding.

This recipe is perfect for kids but if you are feeding adults you could add chilli sauce or chilli flakes or maybe a spoonful of horseradish. It’s really up to you!

If you are looking for ways to use up that leftover turkey and ham then stick around as I have a delicious Turkey & Ham Kale Salad coming up later!


Boil the potato chunks in just enough water to cover them until tender. Drain well, keeping the cooking water. Put them back in the pan, dry over the heat, add seasoning and half the butter then roughly crush or mash. Spoon into a large bowl.

Bring the cooking water to the boil again, add the cabbage and cook for 2 minutes. Drain well and add the cabbage to the mash. Season well.

Heat the rest of the butter (and more if you like it really buttery) with the oil in a frying pan, add the spring onions, fry for a minute then add the mash mix, smoothing it out, and cook until it starts to brown on the bottom. Turn it over in chunks and cook for a few minutes more until golden and squeaking.

While that cooks, and if you want to add the egg, poach them for 2-3 minutes. Spoon the bubble and squeak on to plates and top with a poached egg. Sprinkle with seasoning and paprika. Garnish with rocket and serve with a tomato salad, if you like.


METHOD

Start by making your hollandaise. Melt the butter in a small pan and set aside, being sure to keep it warm.

Set a small pan over a medium heat and select a heatproof bowl that will fit over the top. Add the egg yolks to the bowl and whisk in the apple cider vinegar, salt, pepper and smoked paprika. Set the bowl over the pan of simmering water and continue to gently whisk for 2-4 minutes until pale and thick. It is important not to let the eggs to get too hot at this stage as they will begin to scramble. If the mixture looks like it is getting too hot, remove from the heat and continue to whisk.

Remove the yolks from the heat and slowly start to whisk in the warm melted butter, bit by bit. Continue to whisk until all of the butter has been incorporated and you have a lovely thick, creamy sauce. Add the lemon juice to taste and stir through. If the sauce looks too thick, simply loosen with a little water until it reaches the desired consistency. Set aside.

For the patties, place a frying pan over a medium heat and gently cook the pancetta until golden and crisp. Add the shallots and garlic and sauté for 4-5 minutes until soft before transferring everything to a bowl.

Add the chopped roast potatoes and cabbage to the bowl with the parsley, thyme, salt, pepper and flour. Mix together and lightly crush with the back of a spoon or a potato masher. Beat together the egg and additional yolk and stir through the potatoes. Mix well.

Set a frying pan over a medium heat with a little olive oil. Form the mixture into 4 patties and add to the pan. Allow to cook gently for 3-4 minutes until beginning to turn golden before turning over to cook on the other side. Remove from the heat and divide the patties among two warm plates.

To poach the eggs, gently crack them into a pan of just simmering water and poach for 3-4 minutes or until the whites are no longer translucent. Remove from the pan with a slotted spoon. Allow to drain thoroughly before placing over the top of your patties. Drizzle the eggs with your hollandaise and scatter over some of your favourite herbs before serving.


Bubble & Squeak In The Oven

Sometimes we have this for dinner, in which case I prefer to cook this in the oven, for the simple reason that everyone has a bit more at dinner time, and having a big family, it would take too long to fry the patties individually. Just spoon the whole batch into a tin and bake for 30 minutes on a medium heat.

(Tip/ make sure you fluff up the top of the potato before it goes into the oven so you still get the crispy potato bits. There’s a chance you’ll get complaints if you forget this step!)

More Clean breakfast recipes:


Bubble & Squeak recipe

This Christmas season, if you have any leftovers from the Big Day (and what a day we’re all hoping it will be), why not treat your dog to their own perfectly dog-friendly version of this festive fave: Bubble & Squeak.

It works whenever you’ve got leftovers from a roast, just make sure there isn’t anything with garlic, onions, or nuts lurking on them.

Bubble & Squeak for dogs is as quick as the human version – just 10 mins prep and 8 minutes in the pan.

As many as your leftovers will stretch to – this should replace your dog’s main meal and remember to make it size-appropriate!

What you’ll need

Leftover potatoes (mashed, boiled or roasted)

Leftover veg – we like carrots, parsnips and cabbage

Leftover turkey and/or ham

Olive oil, for shallow frying.

  1. Mash your potatoes in a bowl
  2. Add all your leftovers plus the egg, and mash again to combine
  3. Sprinkle in enough flour to firm up your mixture a little and stir – you want to be able to shape them without them falling apart
  4. Roll into dog-size balls and flatten so it looks like a burger
  5. Heat a tiny amount of olive oil in a frying pan over a low heat
  6. When hot, shallow fry a few cakes at a time for 3-4 mins on each side – until golden all over
  7. Allow to cool before serving.

This recipe is one of Head Vet Sean’s from our Happy Dog Cookbook. He says these bubble & squeak cakes will last for 5 days in the fridge so pop them in an airtight container. Or freeze for up to 6 months – as if they’ll last that long!

We love seeing all your baking creations, so give this Christmas special dog recipe a go and tag us using #tailsdotcom #luckiestdogever


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