Bubble and Squeak Rosti

  • Serves: 4
  • Prep: 10mins
  • Cook: 10mins


  • 600g mixed left over veg (including roast potatoes, parsnip, spouts and carrots)
  • 8 large British Lion eggs
  • A pinch of salt and freshly ground black pepper
  • 1 tsp chopped fresh rosemary (optional)
  • A little oil for frying
  • Pigs in blankets and cranberry sauce to serve


1. Place all the vegetables on a large chopping board and finely chop so everything is no bigger than 1cm cubed.

2. Crack 4 British Lion eggs into a large bowl, add seasoning and the rosemary if using, then add the chopped vegetables and stir well.

3. Heat a little oil in a large non-stick frying pan, add two or three heaped spoonfuls of the mixture to the pan and cook for 2-3minutes per side until golden brown.

4. Repeat with the remaining mixture to make a total of about 12. Keep warm in a low-heated oven.

5. Wipe out the frying pan with kitchen paper, add a little more oil to the pan and fry the remaining eggs until cooked to your liking.

6. Serve 3 rostis per person topped with an egg, alongside pigs in blankets and cranberry sauce.



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