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Leftovers | Bubble n’ Squeak Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS
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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.

Bubble n’ Squeak
Serves 2
You’ll need:
2 potato’s, peeled & chopped
1 tbs butter
1 baby purple cabbage or 1/4 cabbage, finely sliced
1 cup brussel sprouts, trimmed & halved
1 tbs seeded mustard
1 cup chopped ham
1/2 cup frozen peas
Olive oil
Salt & pepper

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.

You'll Need
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