Bubble And Squeak Recipe

• 1 lb Yukon Gold potatoes, peeled and diced
• 1/2 lb Savoy cabbage, finely shredded
• 1/2 cup leeks, thinly sliced (white and light green parts only)
• 1/2 cup carrots, finely diced
• 1/2 cup Brussels sprouts, finely sliced
• 1/4 cup unsalted butter
• 2 tbsp extra-virgin olive oil
• 1/4 cup smoked bacon, finely diced
• 2 cloves garlic, minced
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp fresh thyme leaves
• 1/2 tsp sea salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley
• 1 tbsp chives, finely chopped
• 1 tsp whole grain mustard
• 1 tbsp crème fraîche (for serving, optional)

Bubble And Squeak Instructions

1. Place the peeled and diced Yukon Gold potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, or until the potatoes are fork-tender.
2. While the potatoes are cooking, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the finely diced smoked bacon and cook for 3-4 minutes until it starts to crisp.
3. Add the thinly sliced leeks, finely diced carrots, and minced garlic to the skillet with the bacon. Sauté for 3-4 minutes until the vegetables begin to soften.
4. Add the finely shredded Savoy cabbage and finely sliced Brussels sprouts to the skillet. Sprinkle with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon fresh thyme leaves, and 1/4 teaspoon freshly grated nutmeg. Cook, stirring often, for 6-8 minutes until the vegetables are tender and any liquid has evaporated. Remove from heat.
5. Once the potatoes are cooked, drain them thoroughly and return them to the pot. Add the remaining 2 tablespoons of butter and mash the potatoes until smooth and fluffy.
6. Stir the cooked vegetable and bacon mixture into the mashed potatoes. Add 1 tablespoon chopped fresh parsley, 1 tablespoon finely chopped chives, and 1 teaspoon whole grain mustard. Mix until everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed.
7. Allow the mixture to cool slightly, then divide it into 6-8 equal portions. With damp hands, shape each portion into a thick patty, about 1 inch thick.
8. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties in batches, being careful not to overcrowd the pan. Fry each patty for 4-5 minutes per side, or until golden brown and crisp on both sides.
9. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Let them cool for a few minutes before serving.
10. Serve the bubble and squeak patties warm, topped with a dollop of crème fraîche if desired.