Bubble and Squeak  – Saturday Brunch, make it tomorrow!

Bubble & Squeak is usually what is made with the leftover vegetables from a roast dinner for example.  However, we get very few leftovers in this house, so if I want bubble and squeak, I have to cook the veg with the intention of making it , does that make sense?  

My grandmother, who always cooked too much food, would throw everything into a frying pan and make a giant bubble & squeak.  These days I like to go for a more portion controlled approach, two reasons, one I can control the calories and two, I can make a big batch of individual ones and freeze them for another time.  It’s all about having freezer back-ups, great week day time saver.  Nothing nicer that getting home from work and not having to really cook 😃.  

These bubble and squeak rounds are really versatil they can be used as part of brunch or even added to an evening meal such as baked chicken, pork chops or steak.

Makes 6

Each: 126 Kcal | 3.8g Fat of which 2.2g Sat | 21g Carb

Ingredients

  • 400g potatoes, peeled and diced
  • 200g swede, peeled and diced to the same size as the potato
  • 150g sprouts/cabbage
  • 1 medium leak
  • 1 large onion
  • 10g butter for leaks
  • 15g butter for mash
  • Salt & pepper

Method

  1. Add the diced the potato and onion to a pot of salted boiling water and cook until tender.
  2. At the same time, add the swede to boiling salted water in the pot of a steamer and place the Brussels sprouts or cabbage over the swede as they cook.  If you don’t have a steamer then you could boil them but make sure they don’t go mushy, they need to retain a bite.
  3. Meanwhile, slice the washed leak and fry in a little butter until softened but not mushy.
  4. Once the potatoes are cooked, drain carefully at to not loose any of the onion.  Add the butter and mash until smooth.
  5. Gently stir in the diced swede as to not break it up too much.
  6. Slice the sprouts/cabbage and mix, along with the leak, through the mash.  Have a taste and add some ground black pepper and a little extra salt if needed.
  7. Ideally, the mixture needs to go cold before shaping as it will make it easier to handle.  If not, you can use a ring mold to shape them in a frying pan the fry on both sides.  Alternatively, you can place them on baking parchment on a baking sheet and freeze.  Once frozen, they can be bagged for later use.

I have used these in three different ways for a brunch.

  1. With bacon and poached egg (my favourite) 🥓 
  2. With Italian Sausage and poached egg (my husbands favourite)
  3. A meat free option with roasted veg omelet and roasted tomatoes 🍅 

If you have any other ideas for using them, please do leave me a comment below, I would love to hear from you 😊 

Thanks for reading and share with a friend.

Buon appitito!

A x

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