Description
A delicious and comforting classic British dish made from leftover cooked vegetables and potatoes, pan-fried until crispy and golden, served with savory smoked bacon, crispy sage leaves, and optional fried eggs and English mustard for a hearty breakfast or brunch.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 4 rashers smoked streaky bacon, roughly chopped
- 6 sage leaves
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g leftover cooked Brussels sprouts, roughly chopped
- 400g leftover roast potatoes, roughly chopped
To Serve (Optional)
- Crispy fried eggs
- English mustard
Instructions
- Cook the Bacon: Heat the olive oil in a large pan over medium-high heat. Add the roughly chopped smoked streaky bacon and cook for 4 to 5 minutes, stirring occasionally, until the bacon is crispy and golden. Use a slotted spoon to remove the bacon from the pan and place it in a bowl. Set aside.
- Fry the Sage Leaves: In the same pan, fry the sage leaves for 1 to 2 minutes on each side until they become crisp. Remove the sage and place them on a plate lined with kitchen paper to drain excess oil.
- Cook the Onion: Using the bacon fat left in the pan, add the finely chopped onion and a pinch of salt. Cook for 6 to 8 minutes over medium heat, stirring occasionally, until the onion becomes soft and translucent.
- Add Garlic: Mix in the finely chopped garlic cloves and cook for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
- Combine Vegetables: Add the roughly chopped leftover cooked Brussels sprouts and roast potatoes to the pan. Stir well to combine all ingredients.
- Cook the Bubble & Squeak: Continue cooking the mixture for 8 to 10 minutes, stirring occasionally, allowing it to crisp up and develop a golden-brown color, heating everything through evenly.
- Return Bacon and Season: Return the crispy bacon pieces to the pan, stir to combine, and season to taste with salt and pepper as desired.
- Serve: Plate the bubble and squeak hash topped with crispy fried sage leaves. Serve alongside crispy fried eggs and a spoonful of English mustard if you like, for an extra flavor boost.
Notes
- Using leftover cooked vegetables and roast potatoes makes this recipe quick and reduces waste.
- Adjust cooking times if using fresh vegetables or potatoes, ensuring they are cooked through before serving.
- You can substitute smoked bacon with pancetta or omit it for a vegetarian option.
- Frying the sage leaves adds a delightful crispy texture and aromatic flavor.
- Serve with fried eggs for a complete breakfast or brunch meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British
Keywords: bubble and squeak, leftover vegetables, breakfast hash, British recipe, fried bacon, Brussels sprouts, roast potatoes, sage leaves, crispy eggs
