Bubble & Squeak Recipe

Melt the butter in a non-stick pan over medium-high heat until shimmering. Add the bacon and let it start to brown. As the bacon crisps, stir in the onion and garlic.

Next, add the sliced Brussels sprouts and let them get some color, softening slightly. This first stage of cooking should take about 5–6 minutes.

Add the cooked potatoes to the pan with the bacon and vegetables. Work everything together, then press the mixture down firmly to cover the base of the pan. Let it cook undisturbed for a few minutes, allowing the potato to catch and brown on the bottom — these crispy, browned bits are what give bubble and squeak its name.

Once browned, use a spatula to flip sections of the mixture and press it down again, letting the other side crisp up. Once you have a good amount of color and crispy bits throughout, cut the hash into wedges and serve it hot.