This is good served as a side dish or as a main topped with a fried egg or two and maybe some grated cheese. ~ If adding cooked meat or fish do so towards the end so as not to overcook it. ~ Stir in other leftover vegetables and continue to fry and turn till all is hot, crispy in parts and delicious. ~ Increase the heat, add the leftover peel and diced baked potatoes crushing them slightly and cook till they start to crispen and colour. ~ Fry finely chopped onion gently in a little oil, butter or fat for a few minutes till soft. The trick to this is letting the mixture sit over a medium heat, undisturbed, for a few minutes allowing a crust to form before turning. Whatever it’s called this dish is made from leftover vegetables, primarily cold potatoes and cabbage, crushed together and shallow fried in butter, oil or bacon fat till crisp. Serve hot, scatter remaining half of shredded leek and chopped sundried tomatoes.This is also regionally known as Rumbledethumps (reputedly Gordon Brown’s favourite dish!), Kailkiddy, Clapshot, Punchnep and Hash. Tip the mixture into the frying pan or wok and stir-fry for 10 minutes.Ĭarefully turn the mixture over and cook for further 5-7 minutes until the base is crispy. Stir half into the potato and cabbage mixture, add the tofu and season to taste. Slice the leeks.Ĭook the potatoes in pan of boiling water for 10-15 minutes until tender, drain and mash in a bowl.Ĭook the cabbage in boiling water for 5 minutes, drain and add to the potato.Īdd the oil to a frying pan or wok, stir-fry the leeks and garlic on a low heat for 2-3 minutes. Put a large pan of water on heat to boil. Put russet potatoes, zucchini, and carrot into a bowl, and mash with a fork. Rinse the potato, cabbage and leeks under running water. Step 1 of Char Siu Bubble and Squeak Recipe: Chop the Russet Potato (2. Join in at home with the recipe and video below, or find out more about the BOX-IT project here. This recipe has been offered as part of our BOX-IT food delivery project. We’ll be posting weekly recipes over the next few months to get us all biting into something homemade, while getting to grips with the nutrition behind what we eat. We want to share healthy food options and encourage conversation at meal times. The recipe is simple to make and is here to help everyone and anyone create a really tasty, healthy meal at home (whether you consider yourself a chef-in-the-making or a kitchen novice). This week’s recipe is a modern twist on the ‘blast from the past’ dish of bubble and squeak.
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