Baked Bubble and Squeak
This recipe for Baked Bubble and Squeak is a bit more healthy than the usual way of cooking Bubble and Squeak which is frying. Traditionally, bubble and squeak was make for using up Sunday roast leftovers. I make it to use up mashed potato and add chorizo which goes perfectly with lovely, sweet savoy cabbage which is currently in season and therefore on offer.
There are so many ways you can serve baked bubble and squeak! My kids eat it with sausages, beans and ketchup! We love it with poached eggs and green beans. I cook the green beans and poach the eggs in the same pan which has the added bonus of saving washing up. They make a delicious, comforting and versatile meal which is also very thrifty.
Baked Bubble and Squeak
- Makes: 4 servings
- Time: 20 mins hands on time + 25 mins baking
- Cost: 38p per serving
- Calories: 340 per serving
For the baked bubble and squeak:
- 500g leftover mashed potato or roast potatoes mashed up
- 50g sliced chorizo or bacon cut into strips with scissors (optional)
- 250g (around half) savoy cabbage, shredded
- Up to 6 tablespoons olive oil for frying and greasing (or sunflower oil)
To serve (some ideas):
- Poached or fried eggs and green beans or spinach
- Poached or fried eggs and bacon or ham (leave out the chorizo)
- Baked beans and sausages
- Pre-heat the oven to 220 C / 200 fan / gas mark 7. Prepare a medium sized baking sheet for later on by drizzling it with a little olive oil.
- Place the chorizo in a large frying pan or saucepan before putting it on the hob. Choose a big pan able to hold all the ingredients later on. Place the cold pan on the hob and increase the heat gradually, cooking the chorizo slowly allowing the fat to melt away and not burn.
- If you want to, tip the chorizo onto kitchen paper to soak up the fat and give the pan a wipe with some kitchen paper. This is an extra step to be more healthy and get rid of some of the saturated fat if you wish. Put the chorizo back in the pan.
- Put the cabbage into the pan with the chorizo and stir fry over a medium heat until wilted and soft. You might need to add a glug of olive oil if you wiped away the saturated fat from the chorizo.
- Add the leftover potato and use a potato masher to mash everything together. Turn off the heat and leave the mixture for a couple of minutes until it's cool enough to handle.
- Shape the mixture into four evenly sized balls and press each ball firmly into a burger shape. I find it's easier to do this with slightly wet or oily hands. Place on the baking sheet and drizzle with olive oil. This will help crisp up the outside when cooking.
- Bake for around 25 minutes turning once half way through until golden on the outside and piping hot inside.