Bubble and squeak is a traditional British dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, or any other leftover vegetables can be added.
In this version, potatoes and Brussels sprouts are the stars of the show. Love them or hate them, Brussels sprouts are, in my opinion, wonderful vegetables and make this “breakfast” dish a real treat. Try serving them with a poached egg on top for extra indulgence.
This recipe will serve 2-4 portions.
250g of multi purpose potatoes (2 medium sized potatoes)
250g (about 12) brussels sprouts
2 large free range organic eggs
100g of matzo meal (all supermarkets sell matzo meal)
1 teaspoon of sea salt
60ml of extra virgin olive oil
1 spring onion, chopped to garnish
Freshly ground black pepper to garnish
Sour cream to garnish
Peel the potatoes and trim the ends of the Brussels sprouts.
Using a grater, grate the potatoes and place them into a clean tea towel and squeeze out all of the water.
With a sharp knife, finely shred the Brussels sprouts.
Whisk the eggs and then whisk in the matzo meal and salt.
Mix in the potatoes until they are completely covered with the egg mixture
Mix in the shredded Brussels sprouts.
Add the oil to a large frying pan and then warm it over a medium high heat until it is shimmering.
Drop two heaped tablespoons of the bubble and squeak mixture into the frying pan and flatten it out, letting it sizzle.
Fry for about 2 minutes, until the edges are golden and crispy. Then flip.
When cooked on both sides, remove from the skillet and place on some kitchen paper to remove any excess oil.
Serve with a spoonful of sour cream on top, garnish with spring onions and fresh ground pepper.