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Image for Recipe - Roast Dinner Bubble & Squeak

Roast Dinner Bubble & Squeak

Image for Recipe - Roast Dinner Bubble & Squeak
  • Time preparation 10 minutes
  • cook time 25 minutes
  • Serve Serves 2-4

Recipe taken from Posh Potatoes (Quadrille, £12.99) Photography © Faith Mason
  • 1 tbsp rapeseeoil
  • 20g butter
  • 1 small onion, finely sliced
  • 8–10 leftover roast potato chunks
  • 5–6 leftover roast parsnip chunks
  • A couple of slices of leftover turkey, shredded
  • A few crispy smoked bacon slices or a thick slice of gammon (or ham) shredded
  • A large handful of leftover cooked carrot slices
  • 8 leftover cooked Brussels sprouts, quartered
  • Sea salt and freshly ground black pepper
  • Cranberry sauce, to serve

Heat the oil and butter in a largeish non-stick frying pan over low–medium heat until the butter has melted. Add the onion and cook for a good 5–10 minutes until is really softened.

Add the potatoes and parsnips and use a potato masher to mash them in the pan to a rough, chunky mash (turn the heat off while you do the mashing).

Add the turkey, bacon, carrots and Brussels sprouts to the pan, along with some salt and pepper (how much will depend on how much you seasoned everything the day before), and mix everything together.

Press the mixture down gently until it’s compacted into one large patty. Cook for about 6 minutes, until the bottom of the patty has turned a golden brown.

Carefully, and using oven gloves, place a plate on top of the pan and invert the patty onto the plate.

Slide it back into the pan and cook for a further 6 minutes or so, until the other side is golden brown and it’s piping hot throughout. Serve hot with a dollop of cranberry sauce.

Ingredients

  • 1 tbsp rapeseeoil
  • 20g butter
  • 1 small onion, finely sliced
  • 8–10 leftover roast potato chunks
  • 5–6 leftover roast parsnip chunks
  • A couple of slices of leftover turkey, shredded
  • A few crispy smoked bacon slices or a thick slice of gammon (or ham) shredded
  • A large handful of leftover cooked carrot slices
  • 8 leftover cooked Brussels sprouts, quartered
  • Sea salt and freshly ground black pepper
  • Cranberry sauce, to serve

Method

Heat the oil and butter in a largeish non-stick frying pan over low–medium heat until the butter has melted. Add the onion and cook for a good 5–10 minutes until is really softened.

Add the potatoes and parsnips and use a potato masher to mash them in the pan to a rough, chunky mash (turn the heat off while you do the mashing).

Add the turkey, bacon, carrots and Brussels sprouts to the pan, along with some salt and pepper (how much will depend on how much you seasoned everything the day before), and mix everything together.

Press the mixture down gently until it’s compacted into one large patty. Cook for about 6 minutes, until the bottom of the patty has turned a golden brown.

Carefully, and using oven gloves, place a plate on top of the pan and invert the patty onto the plate.

Slide it back into the pan and cook for a further 6 minutes or so, until the other side is golden brown and it’s piping hot throughout. Serve hot with a dollop of cranberry sauce.

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