It’s hard not to get excited about Christmas, but all the cooking and entertaining can be exhausting. A way to wind down in those crazy days between Christmas and New Year is to have a couple of quick and leftover-friendly recipes lined up for family and friends. One of my favourites is bubble and squeak – and there’s even a video guide on this site explaining how to make it.
Eggy bubble and squeak
Prep: 15 mins
Cook: 10 mins
Cost per portion: 80p
5 large British Lion eggs
450g/1lb mashed potato
Salt and freshly ground black pepper
60g/4tbsp plain flour
90ml/6tbsp vegetable oil for frying
225g/8oz cooked vegetables such as carrots, leeks etc
- Place four of the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Roughly chop the eggs.
- Place the potato and vegetables in a large bowl with the chopped eggs and seasoning. Beat the remaining egg, add to the potatoes and mix well. Divide and shape the mixture into 8 small or 4 large cakes, dusting them lightly with flour as you go.
- Heat the oil in a large non-stick frying pan, add the cakes and cook for 8-10 mins turning over half way through until they are golden brown on both sides. Lift from the pan with a spatula, draining on kitchen paper then serve hot.