Create this delicious leftover roast bubble and squeak using roast potatoes, parsnips, carrots and Brussels sprouts. The perfect way to use up the roast dinner leftovers, this simple and tasty recipe is full of colour and flavour and can be tweaked to use any of the vegetables and potatoes you cooked the day before. We’ve added a spoonful of mayonnaise to bind everything together which adds a wonderful rich flavour to the Bubble and Squeak. This is fantastic served with a couple of slices of leftover meat from your roast dinner or even with a fried egg on top! If you fancy making the mayonnaise from scratch, find our recipe here.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
200g roast potatoes
100g Brussels sprouts
2tbsp Mayonnaise (for homemade, recipe here)
2tbsp Mellow Yellow Rapeseed Oil
Roughly chop the potatoes and vegetables. Mash together in a large bowl and then mix in the mayonnaise. Add the oil to a frying pan and place on a medium heat. Tip the potato and vegetable mixture into the pan, squashing down to flatten and cover the base of the pan. Gently fry for 5 minutes, then flip over (turning onto a plate and then sliding back into the pan makes it a bit easier), fry for another 5 minutes.
You can serve this with a fried egg on top if you are really hungry, or with a couple of slices of cold leftover meat from the roast dinner.