Bubble & squeak hash

Contains pork – recipe is for non-Muslims/non-pork eaters.

Try a Christmassy twist on a classic brunch. To make the recipe easier and create extra texture, we’ve chopped the leftover vegetables rather than mashing them

Prep:10 mins
Cook:30 mins

Serves 3
Easy

Nutrition per serving

kcal 432
fat 23g
saturates 5g
carbs 40g
sugars 0g
fibre 7g
protein 13g
salt 1.14g

Ingredients

2 tbsp olive oil
4 rashers smoked streaky bacon , roughly chopped
6 sage leaves
1 onion , finely chopped
2 garlic cloves , finely chopped
200g leftover cooked brussels sprouts , roughly chopped
400g leftover roast potatoes , roughly chopped
crispy fried eggs and English mustard (optional), to serve

Method

Heat the oil in a large pan over a medium-high heat and cook the bacon, stirring, for 4-5 mins until crispy and golden. Remove to a bowl using a slotted spoon and set aside. Fry the sage leaves in the pan for 1-2 mins on each side until crisp, then drain on a plate lined with kitchen paper.
Cook the onion in the leftover bacon fat in the pan with a pinch of salt for 6-8 mins until soft. Mix in the garlic and cook for 1-2 mins until fragrant. Tip in the chopped sprouts and potatoes, and mix well. Cook, stirring occasionally, for 8-10 mins until crispy, golden and warmed through. Return the bacon to the pan, stir and season to taste. Serve with the crispy sage leaves on top, some fried eggs and a spoonful of mustard, if you like.