Bubble and Squeak
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Recipe serves 4
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Preparation Time
5 min
- Cooking Time
15 min
Ingredients
- 450g potatoes
- ⅛ Knorr Reduced Salt Vegetable Stock Cube
- Dash of milk
- 450g frozen Brussels sprouts
- 2tsps vegetable or sunflower oil
- ½ onion, chopped
- Freshly ground black pepper
Method
- Peel the potatoes and chop into small, even-sized chunks. Place in a pan, cover with boiling water and crumble in the Knorr Reduced Salt Vegetable Stock Cube.
- Bring to the boil and cook until the potatoes are tender, around 5–10 minutes. Drain thoroughly, return to the pan and then add in the milk and mash.
- Meanwhile, cook the Brussels sprouts by placing them in a pan of boiling water, return to the boil and simmer for 2–3 minutes until tender.
- Drain thoroughly and chop. Mix together the chopped Brussel sprouts and mashed potato. I’ve used traditional Brussels sprouts but you can use cooked cabbage or winter greens instead.
- Heat the oil in a heavy-based frying pan. Add in the chopped onion and fry gently until softened.
- Add the Brussels sprout mixture to the pan, spreading it out evenly, then fry for 10 minutes. Using a spatula, turn the mixture over to brown the other side, then fry for a further 10 minutes. Serve hot from the pan.
