Boxing Day Bubble and Squeak
A delightful dish that turns leftover festive fare into a scrumptious meal, perfect for utilizing excess vegetables and meats from your holiday feast.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 20 g butter
- 1 small onion, thinly sliced
- 8 to 10 pieces cooked roast potatoes, roughly broken up
- 5 to 6 pieces cooked roast parsnips, roughly broken up
- A few slices cooked turkey, torn into shreds
- A small amount crispy smoked bacon or 1 thick slice of gammon or ham, shredded
- 1 generous handful cooked carrot slices
- 8 pieces cooked Brussels sprouts, cut into quarters
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Cranberry sauce, for serving
Instructions
Preparation
- Warm the olive oil and butter in a large non-stick frying pan over low to medium heat until the butter melts.
- Add the sliced onion and cook gently for 5 to 10 minutes, until very soft.
- Add the roast potatoes and parsnips. Turn off the heat briefly and crush them in the pan with a potato masher until you have a chunky mash.
- Stir in the shredded turkey, bacon, carrots, and Brussels sprouts. Season with salt and black pepper as needed.
- Mix everything well, then press the mixture down into one large compact cake.
Cooking
- Return the pan to the heat and cook for about 6 minutes, until the underside is crisp and golden.
- Carefully flip it by turning it out onto a plate, then slide it back into the pan.
- Cook the second side for another 6 minutes, or until golden brown and fully heated through.
- Serve immediately with cranberry sauce on the side.
Notes
For the best results, opt for roasted vegetables rather than boiled ones. Roasting brings out their natural sweetness and adds depth of flavor. You can experiment with spices and herbs to enrich the flavor profile.