Breakfast / Eggs

Bubble and Squeak – The Ultimate Post-Christmas brunch!

Bubble and Squeak conjures up memories of my mum cooking brunch in the kitchen on boxing day whilst we happily sorted through presents received the day before. We’d be in our pyjamas with a good cheesy christmas film on in the background! We’d have piles of freshly fried bubble and squeak made with everything left over from the day before topped with eggs and washed down with fresh orange juice! This recipe tastes best when your using left over roasted veggies but my healthy take on it is also delicious!!

Serves 4:

1/2 small Savoy Cabbage
8-10 Sprouts
2 Carrots
1 Large Potato
Pinch Salt
1/2 teaspoon Garlic Power
1/2 teaspoon dried Rosemary
Olive Oil for cooking

Preheat a baking tray in the oven at 190c

Prepare the vegetables by slicing the carrot, and cabbage, chop the potato into chunks and peel the sprouts then chop in half. Place the chopped potatoes onto the hot baking tray and spray/ drizzle with olive oil, roast for around 20 minutes. Steam (or boil) the sprouts, carrots and cabbage  untill soft then mash them with the roasted potatoes, garlic and rosemary.

Let it cool down a little bit then shape into cakes and fry in some olive oil untill golden brown and hot through.

Serve with a poached egg and plenty of tomato ketchup!!

Help yourself to seconds!

Ps: As kids this was a great way to fill us up of vegetables!! We used to have everything in there – carrots, leeks, peas, potatoes, cauliflower, parsnips! Anything left over that could be mashed 🙂

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