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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Bubble and squeak, given its name due to the silly sounds it makes while cooking, was originally made from the leftover vegetables from a roast dinner. But the fried root vegetable and bacon cakes are so delicious, they're worthy of making from scratch. Ingredients:
1 lb yukon gold potato, peeled and cut into 1-inch pieces |
2 cups small cauliflower florets |
1 medium carrot, cut into 1/4-inch dice |
1 medium parsnip, cut into 1/4-inch dice |
1 tablespoon unsalted butter |
kosher salt & freshly ground black pepper, to taste |
4 slices thick-cut bacon, cut into 1/3-inch strips |
8 ounces brussels sprouts, finely shredded |
4 tablespoons vegetable oil |
6 eggs |
1 tablespoon fresh chives, chopped (garnish) |
Directions:
1. Place the potatoes, cauliflower, carrots and parsnips into a large saucepan and cover with cold water by 2 inches. Bring the water to a simmer, salt it generously and cook the vegetables until just tender, about 10 minutes. Drain well, shaking off as much moisture as possible, and then transfer to a large bowl with the butter. Season with salt and pepper and roughly mash, leaving lots of large, coarse chunks.
2. Meanwhile, cook the bacon in a large heavy-bottomed skillet over medium heat until brown and crisp, about 8 minutes. Transfer to the bowl with the vegetables using a slotted spoon, leaving as much bacon fat in the skillet as you can. Cook the Brussels sprouts in the same skillet over medium heat until wilted and tender, about 5 minutes, and then transfer to the bowl of vegetables. Mix well and divide the vegetables and bacon into 6 even patties. Refrigerate or freeze until ready to cook.
3. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Cook the patties in batches until the bottoms turn golden brown, 4 to 5 minutes, and then flip and cook until the second sides are crisp and golden brown, another 4 to 5 minutes. Transfer to a platter.
4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Crack 3 of the eggs into the pan, sprinkle with salt and pepper and cook until the whites are set. Place 1 egg on top of each bubble and squeak cake. Fry the remaining eggs and place on the remaining cakes, and then serve topped with the chives.
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