Monday, 13 May 2013
This is a prime example of British ingenuity and thrift, in that it makes good use of the veg leftover from your Sunday Roast. Comfort food at it's best, it's a huge favourite of ours. It's almost too simple to show . . . but too good to pass by.
Quite simply it is a hash made up of all the vegetables leftover from your sunday roast dinner. No rules apply really . . . just heat some oil and butter or meat drippings, and bung in the vegetables, coarsely chopped. You then let the heat of the pan and the drippings work their magic . . .
Traditionally it is made with leftover potatoes, cabbage, and onions, as well as brussels sprouts during sprout season, but really . . . you can use whatever combination of cooked vegetables you have to hand . . . carrots, peas, parsnips, beans, swede . . . it doesn't really matter . . .
The only thing that truly matters is that you have lots of potatoes in there and onions. They are the key to it's perfection . . . crisp fried potatoes are just simply divine don't you think? I do!
Back home we'd throw in some leftover chopped bits of the Sunday roast as well . . . and call it hash . . .
I don't know about you . . . but for me, Bubble and Squeak sounds much more delicious!!!
*Bubble and Squeak*
Traditionally made by frying up the leftover potatoes, cabbage or Brussels sprouts (Christmas) in the drippings from the roasted Sunday joint. From what I understand the name came from the noise made from the vegetables as they fried in the pan, although I have also heard that it might have something to do with the effects that brassica vegetables might have on the human digestive system . . . ahem . . . If you don't have any leftover potatoes, you can always cook some to use in the recipe in some boiling salted water, just until they are tender, drain, cool and then proceed as per the recipe.
2 TBS butter, lard or meat drippings
a splash of oil
2 large mugs of leftover roasted potatoes, roughly diced
one medium onion, peeled and chopped
2 large mugs leftover cooked cabbage, Brussels Sprouts, and other cooked vegetables,
salt, pepper and summer savoury to taste
Heat the butter in a wide heavy skillet or frying pan along with the oil. Once it is hot add the onions and cook, stirring, until they have softened. Add the remaining vegetables along with the herbs, salt and pepper. Give them a good stir to mix, then press the mixture down into the frying pan to compact it a bit. Cook, without stirring, over medium heat for about 5 to 7 minutes until they are beginning to brown. Give them a good stir, and repeat, allowing it to brown again. Once it is as crisply browned as you like, remove from the heat and serve, spooned out onto plates with, or without gravy. Some people like to just have it with a poached or fried egg on top which is also very good.