Easy Bubble & Squeak
Prep:  20 mins
Cook:  50 mins
Serves:  10
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Australian
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Recipe by: Australian Eggs
This Easy Bubble and Squeak is the perfect way to use leftover roast veggies and potatoes. Quick to make, full of flavour, and great for a no-fuss breakfast, brunch or side dish any day of the week.
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Easy Bubble & Squeak
Ingredients:
Method:
  1. Boil potatoes in a large saucepan of boiling water until tender. Meanwhile, boil carrots in a separate saucepan of boiling water until tender, add peas then immediately drain.
  2. Place all vegetables in a bowl and mash roughly to break up large chunks. Set aside.
  3. Heat 1 tablespoon of the oil in a 28cm, ovenproof, non-stick frying pan over medium heat. Add onion and Brussels sprouts, cook stirring for 4 minutes. Let cool slightly.
  4. Add beaten egg and Dijon mustard to the potato mixture and mix well. Then add the onion and sprouts mix. Gently mix through until evenly combined.
  5. In the same frying pan, heat remaining tablespoon of oil and butter over medium low heat. Spoon the bubble & squeak mix into the pan spreading out evenly over the base to the edges of the frying pan. Cook, without stirring, for 15-20 minutes or until the base is golden brown.
  6. Meanwhile, preheat oven to 180C fan-forced.
  7. Make four indents into the top of bubble and squeak with the back of a spoon. Break an egg into a bowl and carefully pour into each indent. Sprinkle with parmesan.
  8. Bake in the oven for 12 minutes or until eggs are set and cheese has melted. Stand for 5 minutes before cutting into wedges. Serve drizzled with sriracha if using.
Tips & Hints:
  • Bubble and squeak is traditionally using made with leftover roast vegetables from your Sunday roast. Use in place of cooking vegetables.
  • Lower the GI or carbs by using Low GI/Low Carb potatoes such as Carisma.
  • Try substituting roasted pumpkin, sweet potato or zucchini. You can also replace half the potatoes with roasted swede or sweet potato.
Nutrition Information
Per adult serving (400g)

Calories

404.0

Energy

1690.0kJ

Protein

18.0g

Fat, Total

21.0g

Saturated

7.0g

Carbs, Total

33.0g

Sugars

7.0g

Dietary Fibre

7.0g

Sodium

375.0mg
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