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Bubble & Squeak

Really handy for any left-over potatoes and vegetables from the Sunday roast! If already cooked, just throw it all in a frying pan, turning until it begins to go crisp and brown

Method

  1. Boil potatoes in salted water until soft. Drain thoroughly until dry.
  2. Add finely diced spring onions.
  3. Soften shredded Brussels sprouts by very briefly immersing in simmering seasoned water.
  4. Drain, then add to the potatoes. Season to taste.
  5. Put olive oil in frying pan and fry until crisp and golden brown.

Ingredients

  • 450g (1lb) Maris Piper potatoes
  • 110g (4oz) shredded Brussels sprouts
  • 110g (4oz) spring onions, thinly sliced
  • salt & pepper
  • a little oil
As seen in the Mirror
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