Bubble And Squeak

Name: Bubble And Squeak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 75g pancetta (or bacon), chopped; 1 shallot, peeled and sliced; 1 garlic clove, finely chopped; 250g leftover roast potatoes, roughly chopped; 250g leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips or cabbage, roughly chopped; 2 tbsp parsley, chopped; Sea salt and freshly ground black pepper; 1 egg, lightly beaten; Oil, for frying

Ingredients

Serves 4

75g pancetta (or bacon), chopped
1 shallot, peeled and sliced
1 garlic clove, finely chopped
250g leftover roast potatoes, roughly chopped
250g leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips or cabbage, roughly chopped
2 tbsp parsley, chopped
Sea salt and freshly ground black pepper
1 egg, lightly beaten
Oil, for frying

Cooking instructions

Place a frying pan over a medium heat and add the pancetta. Cook for a few minutes until crispy then add the shallot and garlic and cook for a further 4-5 minutes until softened and lightly coloured. Transfer the mixture to a large bowl to cool slightly.
Add the chopped potatoes, vegetables and parsley, season well and mash together – you can make this as chunky or smooth as you like.
Mix in the egg until it just starts to come together then shape the mixture into 8 small cakes with wet hands.
Add a splash of oil to the pan and fry the cakes for 3-4 minutes each side, or until golden brown all over. You may need to cook in batches, keep cooked cakes warm in a low oven while frying the rest.
Serve two per person with fried eggs and bacon for breakfast or brunch, or as part of a Boxing Day buffet with leftover cold cuts and chutneys.

Tips: Swap the pancetta for leftover chopped ham or gammon if you have any, mixing it in with the potatoes and veg. Alternatively, leave out completely for a vegetarian option – you could add in some chunks of feta or sundried tomatoes for a change.