Waitrose and Partners
Bank holiday bubble & squeak

Bank holiday bubble & squeak

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.

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VegetarianHealthySource of protein1 of your 5 a day
  • Serves4
  • CourseBrunch
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,760kJ/ 423kcals

Fat

27g

Saturated Fat

4.7g

Carbohydrates

30g

Sugars

6.4g

Fibre

5.4g

Protein

13g

Salt

1.7g

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