Bubble & squeak hash
Serves 2 - 3
Easy
Prep:
Cook:
Try a Christmassy twist on a classic brunch. To make the recipe easier and create extra texture, we’ve chopped the leftover vegetables rather than mashing them
Skip to ingredients
Units:
- 2 tbsp olive oil
- 4 rashers smoked streaky baconroughly chopped
- 6 sage leaves
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 200g leftover cooked brussels sproutsroughly chopped
- 400g leftover roast potatoesroughly chopped
- crispy fried eggsand English mustard (optional), to serve
Nutrition: Per serving (3)
- kcal432
- fat23g
- saturates5g
- carbs40g
- sugars6g
- fibre7ghigh
- protein13g
- salt1.14g
Method
step 1
Heat the oil in a large pan over a medium-high heat and cook the bacon, stirring, for 4-5 mins until crispy and golden. Remove to a bowl using a slotted spoon and set aside. Fry the sage leaves in the pan for 1-2 mins on each side until crisp, then drain on a plate lined with kitchen paper.
step 2
Cook the onion in the leftover bacon fat in the pan with a pinch of salt for 6-8 mins until soft. Mix in the garlic and cook for 1-2 mins until fragrant. Tip in the chopped sprouts and potatoes, and mix well. Cook, stirring occasionally, for 8-10 mins until crispy, golden and warmed through. Return the bacon to the pan, stir and season to taste. Serve with the crispy sage leaves on top, some fried eggs and a spoonful of mustard, if you like.
