Bubble & Squeak

Ingredients

• 1 tbspbutter
• 4bacon, rashers, snipped into pieces
• 1onion, finely sliced
• 1 clovegarlic, chopped
• 20brussels sprouts, trimmed and finely sliced (or use leftover cooked sprouts or cabbage)
• 400 gpotatoes, cooked and roughly mashed

Method

1. 1

   Melt the butter in a non-stick pan over a fairly high heat. Add the bacon and cook until it begins to brown.

2. 2

   Add the onion and garlic, then the sliced sprouts or cabbage. Cook for 5–6 minutes, letting everything colour slightly.

3. 3

   Add the potato and work everything together in the pan. Press it down so the mixture covers the base of the pan. Allow it to catch and brown on the bottom, then turn it over and do the same again.

4. 4

   Cut into wedges and serve.