British Bubble and Squeak (Print Version)
# Ingredients:
→ For the base
01 -
Leftover mashed spuds from yesterday, roughly 2 big cups
02 -
Any unused cooked veggies sitting in your fridge (think leafy cabbage, orange carrots, sweet peas, or tiny Brussels sprouts all work great), chopped up to make 1 cup
03 -
Raw onion, chopped small, about 1/2 cup
→ For frying
04 -
Top-notch butter, 2 tablespoons
05 -
Cold-pressed olive oil, 2 tablespoons
06 -
A big pinch of coarse salt and cracked black pepper
# Instructions:
01 -
Take a spacious bowl and mix your chilled mashed spuds, chopped veggie leftovers, and the newly diced onion until everything's nicely blended.
02 -
Set your pan on medium heat and drop in both butter and olive oil. Allow them to blend and warm until everything's properly hot.
03 -
Dump your potato mix into the warmed pan, spreading it flat across the surface. Let it cook for around 10-15 minutes until the bottom turns a lovely golden color.
04 -
When the first side gets crunchy, flip the whole thing over (breaking a bit is totally fine - adds character!) and brown the other side for another 5-10 minutes until crispy throughout.
05 -
Have a quick taste, sprinkle more salt and pepper if it needs it, and dish it up while everything's still hot and crunchy!
# Notes:
01 -
This beloved UK staple turns yesterday's veggies and mashed spuds into something truly mouthwatering
02 -
Old-school versions typically include leftover cabbage, but don't be shy about trying whatever vegetables need using up
03 -
To achieve that perfect crispy outside, nothing beats cooking in a properly seasoned iron skillet