There's no denying that Bubble and Squeak is the quintessential leftover recipe. Traditionally, the delectable mix of Sunday lunch leftovers are eaten on a Monday for either lunch or dinner (topped off with a fried egg is my favorite). It is the lovely combination of potatoes and vegetables, which make a sustaining and tasty dish.
This 'Fancy' version is made using vegetables from scratch, though if you have a decent quantity of leftover roast potatoes (these work best, but you can use mash) and vegetables, then use those.
I have added a little Chorizo into this recipe for flavor, but if you want a veggie version, leave it out. How about a little leftover sausage, shredded beef from the roast instead? Versatility is the order of the day here, use whatever you have; you will only be limited by your imagination.
Using leftovers, the size of your dish is dependent on how many you have.
- 450g / 1 lb new potatoes (scrubbed and cut into quarters)
- 225g / ½ lb carrots (scrubbed and cut into large chunks)
- 4 tbsp olive oil
- 1 tbsp butter
- 225g / ½ lb savoy cabbage (finely shredded)
- 4 tbsp peas
- ½ red onion (very finely sliced)
- 4 eggs (fresh, free range)
- Salt and freshly ground black pepper
- 115g / 4 oz Spanish Chorizo (or Pancetta, cubed: optional, you can keep this meat-free if you wish).
- 1/4 cup flat-leaf parsley (finely chopped)
- Bring a pan of water to a rapid boil, add the new potatoes, cook for 5 minutes only, drain and keep to one side.
- Heat the oven to 180 ° C/ 350 ° F/ Gas 5
- Heat a large ovenproof skillet or frying pan on the cooker top. Add the olive oil and butter and heat through taking care not to burn. Add the drained potatoes and the carrots. Stir through and then place in the oven. Cook for 20 minutes until the potatoes and carrots are browning on the edges.
- Remove the pan from the oven, add the cabbage and the peas and stir well. Using a spoon, make 4 wells evenly spaced around the pan, crack an egg into each of the wells. Season the surface really well with salt and pepper then sprinkle over the onion and finally, the Chorizo, or Pancetta if using.
- Place the pan back into the oven and cook for a further 1o minutes or until the white is set and the yolk cooked to your liking.
- Remove from the oven, leave to stand for 5 minutes then sprinkle over the chopped parsley and serve.
The recipe above is for cooking this dish from scratch. You can of course use cooked leftovers from your Sunday roast, in which case, heat the oil and the butter and the proceed from point 4 in the instructions using whatever vegetables you have.
This is my choice of vegetables, you can , of course, ring the changes anyway you like, the principle is the same. Roast parsnips, Brussels sprouts, spinach, chard, swede, turnip ... all work extremely well. The choices are up to you. Enjoy.