Bubble & Squeak

a.k.a Colcannon or Rumbledethumps

The Western equivalent of fried rice—crispy, comforting, the perfect way to revive roast leftovers.

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Ingredients

• Salted butter

• Olive oil

• 1 onion, finely chopped

• Bacon, sliced

• Fresh or dried herbs (e.g. rosemary, thyme, sage)

• Cabbage, finely sliced

• Leftover roasted vegetables (e.g. carrot, pumpkin, sweet potato, parsnip, swede, Brussels sprouts, broccoli), roughly chopped

• Leftover roast meat or sausages, roughly chopped

• Sprinkle of caraway or fennel seeds and some sweet smoked paprika

• Worcestershire sauce

• Leftover mashed potatoes

• Salt and pepper, to taste

• Poached or fried egg (optional but highly encouraged!)

• Cherry tomatoes and some fresh chives, to serve

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Method

1. In a large pan, melt a knob of butter with a splash of olive oil over medium heat.

2. Add chopped onion and bacon with a pinch of salt. Sauté until soft and beginning to caramelise.

3. Stir in your herbs.

4. Add the sliced cabbage. (You can hold some back to stir in later if you want more crunch.)

5. Toss in the chopped roast veg, roast meat, caraway or fennel seeds, and Worcestershire sauce. Fry until things start to brown and caramelise.

6. Spoon over the mashed potatoes and mix everything. Press the mixture down firmly with a spatula into a large, pancake-like layer.

7. Let it fry undisturbed for about 5 minutes, until a golden crust forms on the bottom.

8. Break it up, flip, and repeat. Don’t let it burn—just aim for max crispy caramelisation. This takes around 20 minutes, turning every 5 or so.

9. Top with a gooey egg, season with salt and pepper, and finish with chopped chives and a few cherry tomatoes if you’ve got ’em.

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Serve hot!
Crispy. Golden. Proper…