This classic recipe for bubble and squeak with bacon is perfect to make on a Monday as you can use up all your leftover vegetables and potatoes from sunday dinner. This is easy to make, tastes delicious and uses up all the leftovers you would usually throw away. Great for lunch or dinner.
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes
What You’ll Need:
- 225g (8oz) Rashers lean smoked back dry cured bacon
- 1kg (2.2lb) Potatoes, peeled and cut into chunks
- 2 Parsnips, peeled and chopped
- ½ Swede, peeled and chopped
- 450g (1lb) Green cabbage, chopped
- 1 Onion, peeled and finely chopped
- 30ml (2tbsp) Tomato ketchup
- 5ml (1tsp) Worcestershire sauce
- 25g (1oz) Plain flour
- 15ml (1tbsp) Oil
What To Do:
1.Place potatoes, parsnips and swede in a large pan, cover with water and cook covered for 10 minutes or until vegetables are almost soft. Add cabbage and cook for a further 10 minutes until the vegetables are tender.
2.In a large non-stick frying pan dry-fry bacon rashers for 1-2 minutes, remove (keep warm) and add to pan the onion, cook until browned, stir in tomato ketchup and Worcestershire sauce.
3.Drain the potatoes, parsnips, swede and cabbage thoroughly. Mash with a potato masher and then transfer to a bowl. Add seasoning and flour, onion mixture and mix thoroughly.
4.Press the mixture into a large frying pan. Cook over a medium heat for 5-10 minutes until golden in colour.
5.Top with bacon rashers and place under a hot preheated grill for a further 5 minutes until golden brown.
Recipe from Lovepork.co.uk.