The one “rule” is that you must have potatoes and cabbage (or Brussels sprout), but beyond that, you can add anything else you like – carrots, peas, herbs, cheese, corn, or even broccoli!Īs someone who loves to eat potatoes, you can imagine how much I adore bubble and squeak. Bubble and squeak is a classic British dish, which typically features leftover veggies after a holiday, such as Christmas. It’s my number 1 choice when I have to use up leftover vegetables from a roast or from any meal. Perfect for breakfast or brunch!Īpart from being really fun to say, Bubble and Squeak is such an easy and flexible recipe. Flavorful, colorful, fluffy, creamy and so so good. You can make it from scratch OR use up leftover veggies. 5.Bubble and Squeak (aka Potato Cakes) is a British classic, and an easy and flexible recipe. After a further 20 mins roughly they should be super tender if not give them a little longer. Add to an oven at 180c cook for 20 mins then baste again, the liquid will reduce and get thicker. Baste the potatoes well for a few minutes then add the stock and do the same 4. Brown then well on both edges then pour out the oil and add the butter, garlic and herbs with a pinch of salt. Rinse the potato in cold water and pat them dry before adding to a hot pan with a little oil. Use a potato peeler to nicely round the edges off. cut the potatoes in even shapes, I used a circular cutter for this and used the first one as a stencil for the rest as this is going to give you evenly cooked fondants. 4 medium/large Maris piper potatoes 70-80g butter Few Rosemary sprigs Few thyme sprigs 4-5 garlic cloves 300-400ml beef or chicken stock Salt 1. I randomly made 3 but the recipe below is for 4. Potato Fondant (Pomme de Terre Fondante) so named as they are the “melting potato” as they (when made well) buttery, tender and melt in the mouth delicious.
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