leftover recipe

Bubble & squeak should be on everyone's radar come Christmas time – it's a great way of using up leftover mash, sprouts and cabbage

Bubble & squeak

tbsp duck fat, goose fat or butter

rashers of streaky bacon, chopped

onion, finely sliced

garlic clove, chopped

Brussels sprouts, sliced,

cold leftover mashed potato, potatoes

Melt 1 tbsp duck fat, goose fat or butter in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick pan</a>, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.

Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.

Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.

Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.

Recipe for Danish hash (biksemad)Danish biksemad or potato hash is a traditional Danish leftover dish. We make it when we have leftover roast pork or other meat. It is easy to make, and it tastes amazing with a fried egg and pickled beets.

Danish hash (biksemad)

potatoes

g butter

pork

onions

bay leaves

rosemary

thyme

salt

Pepper

eggs

In a large saucepan, boil the potatoes in plenty of well-salted water. When the potatoes are tender (approx. 20 min), pour off the water and set the potatoes aside so they can evaporate and cool down a bit.

Once the potatoes are boiling, peel the onions and cut them into small cubes. Put  ⅓ of the butter in a large frying pan and melt it over medium heat. Now put the prepared onions in the pan and then sauté until they are golden and soft.

While the onions are sautéing, the pork roast is prepared. Remove fat and crackling. Then cut the pork into slices and then into suitable cubes.

When the onions are done, take them off the pan and place in a bowl and set aside. In the same pan, melt half of the remaining butter.

Put the pork roast cubes together with rosemary, thyme and bay leaves in, and sauté the pork cubes until they turn golden.

While the pork roasts are browning, cut the potatoes into suitable cubes.

When the pork cubes are browned, the onions are returned to the pan along with the potato cubes. Now the potato hash must be seared over medium heat until the potato pieces turn golden. Add salt and pepper and taste.

When the potato hash is in the pan, the fried eggs are prepared. In another frying pan, melt the rest of the butter and crack the eggs out on the pan. Now cook the fried eggs until the yolk has the desired consistency, they can possibly be turned at the end if you like that the best.

Serve the biksemad with the fried eggs, pickled beets, and possibly a piece of rye bread.

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Bubble & squeak

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Top 2 leftover recipe recipes from across the web

The most viewed leftover recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bubble & squeak

Danish hash (biksemad)

The most viewed leftover recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine