My recipe for Asian spiced breakfast sausages can be found right here. Here I topped my bubble and squeak with Asian spiced breakfast sausages and a perfectly poached egg, but you’re more than welcome to switch it up and use bacon instead. I first shared this bubble and squeak recipe over 2 years ago, as part of my Asian spiced breakfast sausage and bubble and squeak stacks recipe, but I make it so often, I decided to redo the post WITH a video as well! And it’s great for breakfast, brunch, lunch or even dinner! □ You can top these potato cakes with some breakfast sausage, bacon or eggs, or a combination of them. This bubble and squeak recipe is PERFECT to use up leftover potatoes from Thanksgiving or Christmas or a Sunday roast. I have given instructions in this recipe to make these delicious potato cakes from scratch, but also with the option to make them with leftover potatoes and vegetables as well. This bubble and squeak recipe is great for using up leftover potatoes and other veggies I also add an egg to the potatoes, just to make the dish a bit softer, but you can skip the egg if you like these potato cakes to be firmer. I like using a combination of vegetables to make my bubble and squeak colorful. 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. Top with the vegetable batons and pour a small pooool of sauce around.Bubble and Squeak (aka Potato Cakes) is a British classic, and an easy and flexible recipe. Flip a cake on the each plate, crispy side up. Reheat the onion marmalade and peppers sauce. Scatter with chives and serve the onion marmalade on the side NOTESĬopy Spinach and Celeriac Bubble and Squeak with Red onion MarmaladeĢ large Red bell pepper quartered and seededġ large Carrot peeled and cut into batons Top with the vegetable batons and pour a small pooool of sauce around. Put the cakes on a baking tray and brush with oil and bake at 375F for 15 minutes, Put the carrot and zucchini batons in the oven with the cakes and cook for a further 15-25 minutes until the vegetables are soft and the cakes are crisp on the bottom Drain and lay them on a baking tray with the zucchini batons, drizzle olive oil. Fry the peppers gently with the onion and oil for a few minutes then add the basil, vinegar and stock and simmer another 3-4 minutes. Roast the peppers, peel and roughly chop. Simmer gently for 25-30 minutes, stirring often and adding water if necessary until syrupy. May be frozen, defrost before cooking.įry the onion gently in butter for 8-10 minutes until soft. Using a 10cm pastry cutter, shape the mixture into 4 large cakes: press a quarter of the mixture in at a time, lift the cutter to make a neat chape. Drain the spinach and combine with the potatoes and season with salt, pepper and nutmeg to taste. Tip the spinach into a separate pan with the rest of the butter, cover and heat until the spinach wilts, 1-2minutes. Drain thoroughly and mash with the milk and half the butter.
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