… well we all made it through the big day didn’t we… and as usual I quite simply made way too much food and even though my stomach is groaning i’ve still managed to find a small corner of my belly to make room for a little bubble and squeak… and you know me, i’m completely lazy when it comes to doing much of anything at this time of year and who needs it anyway, after-all we’ve just spent nearly 24 hours pulling the biggest meal of the year together, so quite frankly anything that makes life easier but isn’t just a repeat of the same meal…
… my version of this classic, apparently so-called because of the noise it makes whilst frying in the pan, is not only super-fast but also because you’re baking it you don’t even have to stand next to a pan waiting for it to brown for ages before serving… i’m also including horseradish sauce just to add a little fire to the pot…
bubble and squeak
obviously the final flavour of your dish depends entirely on what veg you’ve cooked the day before… we had quite a traditional christmas lunch this year and i’ve included the lot, along with some left-over stuffing to add texture… well, it’s important not to waste anything… my given measurements are completely ad-hoc… just make as much as you need, or have available to use…
a handful of pre-cooked savoy cabbage
a large handful of pre-cooked brussel sprouts
a small handful of pre-cooked garden peas
2 large, cold roasted potatoes
a small handful of roasted parsnips and carrots
a tablespoon of mashed swede
1 teaspoon horseradish sauce
2 large eggs – beaten
salt and pepper
olive oil
butter
– simply place all the veg in a large bowl and whizz with a hand-held blender until mashed but not smooth
– add a drizzle of olive oil, season and then stir in the beaten eggs
– pour into an oiled baking dish and bake in a medium oven on 170C for 25 mins or until golden and beginning to crisp on top
– cut some cubes of butter and add them on top before serving with left-over gravy…
eat and of course, enjoy!
We had bubble and squeak for breakfast Boxing Day morning – nothing better.
oh very cool would be great for brunch
i'd make room for bubble and squeak too. i was watching a show from Toronto just this morning where jamie Oliver was describing this like an Italian ribolitta. I like the idea that yours is baked.
We love bubble and squeak. That's for today. On Boxing Day we have the “cold platter” – all the leftover good bits of the bird with cheeses, pork pies, salad, cold sprouts, and of course the Christmas cake.
In fact the best thing of all about Christmas food is the leftovers !!
Yes, in some ways the leftovers (made into bubble and Squeak) are almost better than the Christmas Dinner itself! I like the semi-burnt bits best, and I always add a little butter to the pan to help with this. B&S is nice with a bit of bacon or cold ham too. And some pickled onions / piccallilli / Branston…
Fantastic Dom! What a great way to use up leftovers and soak up excesses from the day before 🙂
It was just Chris and I this year for Christmas, so we kept it very simple and surprisingly, did not over eat! AND, we had very few leftovers…. feels like something is missing now!! lol
I've never actually had bubble and squeak before (silly American that I am), but it sounds wonderful and I would devour it for sure!!
YAY! I can comment! Tried to comment last night but kept getting 404 error messages! I LOVE this Dom and as you know, we cooked the same thing this Boxing Day cos' we are FAB! Karen xxx
Ooh, liking the ease of the baking method. Great way to use up all the leftovers in one fell swoop!
I actually think leftovers are the best part of the Christmas meal ;)Baking the bubble and squeak is such a brilliant idea! I only wish you posted it before I got rid of the leftovers (in a much less exciting way,..)
Bubble and Squeak is one of my favourite things about Christmas! Such a good way to use up leftovers. Love the idea of baking it instead!
Hope you had a lovely Christmas!
Oh I know I'm just a little bit in late…just to wish you Happy New Year…