There are lots of options when it comes to any left over meat…turkey and ham pie, pasta with shredded baked ham, turkey or ham frittata, ham and pea soup and, as seen in the Bridget Jones Film, turkey curry! When it comes to the vegetables you can make some tasty soups but I find one of the tastiest ways to use up those leftover potatoes and brussel sprouts has to be bubble and squeak. These cakes are great served with a poached egg as part of a lazy Stephen’s Day brunch!
Stephen’s Day Bubble and Squeak.
1 tablespoon of butter
4 rashers of streaky bacon, chopped or shredded baked ham (optional)
1 onion, finely diced
200g of cooked Brussels sprouts, finely sliced.
400g leftover mashed potatoes
50g of plain flour
Melt the butter in a non-stick pan over a medium heat and add the bacon or ham. As it begins to brown, add the onion, reduce the heat and cook until the onion is very soft. Remove from the heat and cool slightly. In a large bowl combine the onion and ham with the sliced sprouts, flour and potatoes, season and mix well. Form the mix into round, flat cakes. Melt a knob of butter in a non-stick frying pan over a medium heat, fry the cakes until golden and crusted on both sides.
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