This is my version of bubble and squeak, first sauteed in a pan and then popped in the oven to warm through and brown.
Like many people, bubble and squeak is one of my Christmas food highlights. It's a perfect way to use up leftovers from the big meal the day before, and is delicious on its own or with leftover turkey and cranberry sauce.
I haven't included any quantities, as it really is about using up what you have left in the fridge. I like to include leftover stuffing balls and pigs and blankets, as well as the traditional vegetables.
We always have Irish stuffing at Christmas, and this makes a great base for the bake, although regular mash will do. If you don't have Irish stuffing, then you can always throw in a few herbs to enhance the flavour, but really it's just worth experimenting with what you have!
Mashed potato or Irish stuffing
Cooked carrot, parsnips and sprouts
Cooked pigs in blankets and/or stuffing
Drop of milk
Olive oil
Butter
- Pre-heat the oven to 180°C.
- Dice the leftover vegetables, pigs in blankets and stuffing balls (see 2nd image).
- Put the cold Irish stuffing or mashed potato into a bowl and add the diced mixture.
- Carefully combine. If the mixture is quite dry, then add a splash of milk. Note, there should be no need to season the mixture, because the leftovers should have already been seasoned when they were first cooked.
- Drizzle a little olive oil in the bottom of an ovenproof pan. Make sure the oil covers the entire surface of the pan. I often used kitchen roll to do this.
- Once the pan is up to temperature, then add the mixture and press down into an omelette type shape (see 1st image).
- Cook for a few minutes, until the bottom starts to crisp.
- Top with a drizzle of olive oil and knobs of butter and place in the hot oven for 20-25 minutes until the 'bake' is cooked through and has some colour on the top.
