Top each with a piece of smoked salmon, a dollop of creme fraiche and a pinch of chives, then serve. Put on a medium-high heat to warm, then add the cakes.įry for about three minutes on each side, so they develop a golden crust, then divide between plates. (At this stage they can be refrigerated if necessary.)ĭust the cakes lightly with flour, and pour enough oil into your frying pan to just coat the bottom. Season well.ĭust your hands with flour, then shape the mixture into four small, flattish cakes. Bubble and squeak is a traditional British dish consisting of potatoes and green vegetables. Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside. Fry for a couple of minutes until softened, and then tip them into the potato mixture. Melt the butter in a frying pan over a medium heat and then add the spring onions. Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside. Slide out from pan and sprinkle with crumbled bacon. Cook until first side is brown then turn with a spatula and brown the other side. Add onions to pan and gently fry until tender. Shred the brussels sprouts and mix them with the potato. Cook bacon slices in a large skillet and remove when crispy. Put the potatoes in a large, sturdy bowl, and mash them roughly. Think the name is unusual It is but it's said to come from the noise that the ingredients make while cooking. We often used to have this at my grandmother's house for lunch when I was a child here in the UK. Small bunch of chives, finely chopped, to serve Bubble and squeak is a classic British dish made from potatoes and cabbage. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world. If you don't have enough left over, make up the shortfall with mash.Ģ50g roast potatoes (or a mix of roast potatoes and parsnips), roughly chopped A delicious twist on the classic bubble and squeak. One thing to note: depending on how much fat you cooked your roast potatoes in initially, you may need to add a little more melted butter to bring the mixture together – use your judgment, and don't worry if they crumble slightly in the pan: those nice crispy bits are the cook's perk.
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