Bank holiday bubble & squeak

Name: Bank holiday bubble & squeak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp olive oil; 1 leek (or 1 small onion or 1 shallot), sliced; 400 g leftover roasted or boiled potatoes, roughly chopped; 200 g leftover roasted or boiled vegetables (such as carrots, parsnips, cabbage or peas), roughly chopped; 1 handful Small handful soft herbs (such as parsley, chives or basil), roughly chopped; 2 tsp smoked paprika; 1 tsp fine sea salt; 2 tbsp mint sauce; ½ tsp white wine vinegar; 4 Waitrose British Blacktail medium Eggs

This is a simple yet savvy way to upcycle those bowls of spuds and veg lingering in the fridge. The mint sauce drizzle brings a zingy pop of colour and pep to proceedings.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthySource of protein1 of your 5 a day

Serves4
CourseBrunch
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tbsp olive oil
1 leek (or 1 small onion or 1 shallot), sliced
400g leftover roasted or boiled potatoes, roughly chopped
200g leftover roasted or boiled vegetables (such as carrots, parsnips, cabbage or peas), roughly chopped
1 handful Small handful soft herbs (such as parsley, chives or basil), roughly chopped
2 tsp smoked paprika
1 tsp fine sea salt
2 tbsp mint sauce
½ tsp white wine vinegar
4 Waitrose British Blacktail medium Eggs

Heat ½ tbsp oil in a large, nonstick frying pan. Add the sliced leek and fry over a medium heat for 5 minutes, until softened and turning golden. Put the cooked leek in a large mixing bowl, add the leftover potatoes and mash together. Stir in the chopped vegetables, soft herbs, smoked paprika, salt and a grinding of black pepper. In a small bowl, mix together the mint sauce, ½ tbsp oil, ½ tbsp water and the vinegar. Set aside.
Wipe out the frying pan, drizzle in 1 tbsp oil and set the pan over a medium heat. Once hot, spoon in the potato mixture and press it down to form an even layer. Cook for 5 minutes, until the bottom is golden and crispy. Flip onto a plate so the crispy side faces up. Add another 1 tbsp oil to the pan and allow to heat up, then slide the bubble and squeak back into the pan. Cook for another 5 minutes. Transfer to a chopping board, then leave to rest and set for 5 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a nonstick frying pan and fry the eggs to your liking. Slice the bubble and squeak into quarters; top each with a fried egg, black pepper and a drizzle of the mint sauce.

Typical values per serving when made using specific products in recipe