Bubble and Squeak
Bubble and squeak is a traditional English way to turn the vegetables left from a Sunday roast into a fresh meal. It takes its name from the noise it makes in the pan. The real technique is patience: let a crust form, fold it back in, and repeat, so the mash of potato and cabbage ends up with plenty of crisp, browned edges.
Instructions
Chop the onion, if you are using one. Heat the fat or oil in a frying pan and cook the onion until it softens.
Chop the cooked vegetables into small pieces and add them to the pan with the onion. Press them down gently into an even layer.
Cook over a medium heat until the underside turns golden brown and crisp. Turn the mixture over, working the crisp bits from the bottom of the pan back into it.
Keep turning and scraping a few more times, letting new crusts form each time. The dish is ready when it is well browned and hot all the way through.
Serve hot, often on crunchy toast.
Make it personal.
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