download bubble and squeak recipe vegetarian

If you've never cooked the original before, try our classic bubble and squeak recipe. It originates from Ireland but has since transformed into a go-to dish for many for using up leftovers to create a delicious breakfast or brunch.

Traditionally bubble and squeak is made using leftover mashed potatoes and cabbage. You can sprinkle the frittata with cheese if liked, cheddar is a great versatile option but you can experiment with your favourites and match them to the vegetables you are using.If you're a meat-eater try mixing in cooked bacon, chorizo, or ham with the cooked vegetables.Use fresh and dried herbs or chillis to inject extra flavour into your frittata.Ensure the pan you are using is suitable for use on the hob and under the grill.Top tips for making bubble and squeak frittata:

Heat the grill, place the pan in the middle of the oven for 5 mins until set and golden.Once golden pour over the eggs, cook over a medium heat on the hob for 8 mins.Fry the veggies with the chestnuts and Shichimi Togarashi. Top with crispy bacon, poached egg and parsley before serving. Brush with a little melted butter and oil and place under a hot grill until golden brown. Fry for 5-7 minutes, then ruffle the top of the bubble and squeak with a fork. Stir in potatoes and vegetables give them a bit of a mash. Melt butter in a pan with a little oil and add in the bubble and squeak. Once crisp, remove from pan and add onions to the drippings.

Cover and simmer until cabbage is tender, about 10-15 minutes.

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Download bubble and squeak recipe vegetarian