Bubble & Squeak

A classic British fry-up of leftover mashed potato, Brussels sprouts, bacon and onion, pressed into a golden, crispy cake in the pan. Perfect for using up vegetables and turning them into something truly satisfying.

Ingredients

• Potatoes

  ⚖ 400 g 🥔 2⅔ pcs
  kcal/г%DV

  Calories

  30815%

  Protein

  6.713%

  Total Fat

  0.40%

  Carbohydrates

  70.025%
• Bacon

  ⚖ 60 g 🥓 4 pcs
  kcal/г%DV

  Calories

  23511%

  Protein

  8.216%

  Total Fat

  22.328%

  Carbohydrates

  0.00%
• Brussels Sprouts

  ⚖ 400 g 🥦 20 pcs
  kcal/г%DV

  Calories

  1366%

  Protein

  11.322%

  Total Fat

  1.62%

  Carbohydrates

  27.710%
• Butter

  ⚖ 14.1 g 1 pcs
  kcal/г%DV

  Calories

  1005%

  Protein

  0.10%

  Total Fat

  11.414%

  Carbohydrates

  0.00%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Garlic Clove

  ⚖ 5 g 🧄 1 pcs
  kcal/г%DV

  Calories

  70%

  Protein

  0.30%

  Total Fat

  0.00%

  Carbohydrates

  1.40%

Instructions

• Melt the butter in a non-stick frying pan over medium-high heat and let it get nice and hot. Add the bacon and fry until it begins to brown, then add the finely sliced onion and chopped garlic. Add the sliced Brussels sprouts and let everything colour slightly, stirring occasionally. This stage should take about 5–6 minutes in total.
• Add the 400 g of cooked potato and work everything together in the pan. Press the mixture down firmly so it covers the base of the pan in an even layer. Allow it to catch and form a crust on the bottom — this should take a few minutes — then turn sections of the mixture over and press down again to colour the other side. It is these crispy, slightly charred bits of potato that give the dish its character, so be brave and let it colour well. Cut into wedges and serve immediately.