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Sides | Meat

Bubble and squeak

A great way to use up Sunday roast leftovers and delivers protection for your eyesight, brain and immune system

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Bubble and squeak recipe
Serves:
4
Preparation:
15 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Eggs
Check Your Own Recipe

What are the health benefits of Bubble and squeak?

A great way to use up Sunday roast leftovers and delivers protection for your eyesight, brain and immune system

 

Ingredients

Method

Ingredients

200g/5 rashers bacon nutritional information
200g/5 rashers bacon
80g/6-8 raw brussels sprouts, halved nutritional information
80g/6-8 raw brussels sprouts, halved
50g/2oz butter nutritional information
50g/2oz butter
80g left over carrots nutritional information
80g left over carrots
1 egg nutritional information
1 egg
big pinch of onion powder (optional) nutritional information
big pinch of onion powder (optional)
100g/1 onion finely chopped nutritional information
100g/1 onion finely chopped
40g left over parsnips nutritional information
40g left over parsnips
300g/8 leftover roast potatoes nutritional information
300g/8 leftover roast potatoes
Salt and pepper to taste nutritional information
Salt and pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Melt the 25g of butter in a large pan and fry the red onion and bacon until cooked.
2) Chop all of the vegetables and into approximately 5mm cubes.
3) Place vegetables into a bowl with the seasoning, onion powder, fried onions, bacon and the egg. Mix well.
4) Add the rest of the butter to the pan. When sizzling pour in the bubble mixture and squash down to form a cake.
5) Turn the heat down to medium and cook for 3 - 5 minutes until browned underneath then turn carefully and fry on the other size until browned.
6) Serve with a fried egg on top.



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