We like nothing more than using up leftovers and there a few better ways to use up Sunday roast leftovers than a good bubble and squeak. Sometimes we like to add a few shards of ham, if available, but it’s just as tasty if it’s all about the veg – and the fried egg. We’re using parsnips, sprouts, and potatoes up here but chuck in what ever you have to hand.
Preparation time 5 minutes | Cook time 15 minutes | Serves 2
1 tablespoon extra-virgin olive oil
1 onion thinly, sliced
2 knobs of butter
About 200g cooked sprouts, sliced thinly
200g cold roast potatoes, roughly chopped
200g cold roasted root veg such as parsnips, celeriac or carrots, roughly chopped
A handful of parsley leaves, roughly chopped
2 Stonegate Estate Organic eggs
Salt and freshly ground black pepper
To make the bubble and squeak mixture, heat a medium sized non-stick frying pan over a medium/high heat. Add the olive oil and when it’s hot, add the sliced onion. Cook, stirring regularly for 10–12 minutes, until the onion is soft and sweet.
Now add the butter to the pan, followed by the sliced sprouts and the roughly chopped potatoes and parsnips (or whichever veg you have to hand). Season with salt and pepper. Turn the heat up a little under the pan and continue to fry, flipping, cutting, and turning it all, as it browns and crisps in the pan.
Scatter over the chopped parsley, then use the back of your spatula to press everything down a bit, into a kind of bubble and squeak cake, or two individual cakes. Continue to cook for a few more minutes on each side then lift the cake, or individual cakes out of the pan and divide between warmed plates.
Add the second knob of butter to the pan, and when it’s bubbling, crack in the eggs. Season them lightly with salt and pepper and baste them lightly or flip them if you prefer them ‘easy over’. When you’re happy that the eggs are done to your liking, lift them out of the pan and place them on top of the bubble and squeak. Serve at once.
