Brussels Bubble and Squeak

Serving Size : 4
Preparation Time :0:15

100 grams butter -- (3-1/2 oz) plus another
2 Tbsp butter
1 medium onion -- thinly sliced
600 grams cooked Brussels sprouts -- (1pound 5 oz) leftovers
400 grams Potatoes -- (14 oz) cooked leftovers
Salt and black pepper -- to taste
4 eggs -- free-range optional

Pre-heat the oven to 200 C/400 F/ gas 6 and boil a kettle of water. Melt
the butter in a large stainless steel pan over a medium heat and finely
slice the onion. Sweat the onion over a medium heat for 15 minutes. Thinly
slice the Brussels sprouts then add them to the pan and cook for around
five minutes, stirring occasionally. Meanwhile, mash the leftover
potatoes. Add the sprout mixture to the potatoes, adjust the seasoning and
mould by hand into four patties. Melt two tablespoons of butter in a large
frying pan over a medium heat until frothy, then brown the patties in the
pan for three-five minutes. Move the patties onto a baking tray and put in
the oven for 15 minutes. Serve with one poached egg per serving, if
desired.


Serves four

Preparation time 15 minutes

Cooking time 40 minutes

Description: "Bubble and Squeak is delicious when made with Brussels
sprouts and this
works well as part of a Boxing Day brunch. Serve it with poached eggs and
bacon or even with cold leftover turkey or ham."


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