400g/14oz Brussels sprouts (leftover or freshly cooked)
shredded
600g/1lb 5oz leftover roast potatoes
parsnips
carrots or any other Christmas vegetables
salt and freshly ground black pepper
Directions
Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl.
Roughly mash the leftover root vegetables together
then add them to the onion and sprouts. Season well.
Heat the remaining fat in the frying pan. Pile the mixture back in
pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won’t if the crust hasn’t cooked for long enough)
then flip onto a plate
before sliding it back
cooked side up
into the pan.
Cook until another crust forms
then serve. (Alternatively
you can wait for a crust to form
break it all up and flatten down again
repeating a couple of times until the bubble and squeak is a mixture of mash and well browned
