After making a vegetable soup with a smoked ham bone from my favourite butcher, I was left with all this delicious slow cooked meat. Rather than putting in into the soup which already had loads of flavour, I turned the ham into a very rustic simple meal. You’ve got to love it when you create 2 meals with the one ingredient. Thrifty indeed.
Bring the potatoes to the boil in cold water and simmer for 15 minutes, drain and mash up roughly with the butter and season with salt & pepper.
While the potatoes are cooking, saute the cabbage and the brussel sprouts in a little olive oil when starting to soften add the mustard and continue to saute until the veges start to caramelise.
Steam the peas for a few minutes and then add them to the fry pan along with the chopped ham and cook for a few more minutes. Finally add the potato and press the mixture into the base of the pan – like a fritatta (sorry I don’t have a photo of this) and drizzle with a little olive oil.
Place the fry pan under a hot grill to slightly brown and crunch up the top.
Flip the Bubble & Squeak onto a plate, cut into slices and serve.