Ron Wilson

Ron Wilson

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Rita's Recipe of the Week!


It is so-called from its bubbling up and squeaking while over the fire back in the old days.

Made from mostly fried leftover veggies, there are no hard-and-fast rules except for mashed potatoes which are the "glue" that holds the dish together.

Use bubble and squeak as a way to use up whatever you have left from dinner!


• 1/2 stick butter, or 4 tablespoons or so oil

• 1/2 cup finely chopped onion

• 1 pound mashed potatoes, about 2 cups

• 1 cup leftover vegetables (cabbage, kale, cooked carrots, and/or cooked Brussels sprouts), finely chopped

• Bacon, leftover or ham, chopped, optional

• Salt and pepper

• Fried eggs, for serving, optional In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent. Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.

Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper. Serve with either a fried or poached egg on top. Enjoy.

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