Bubble and Squeak
Kitchen recycling? Bottom of the refrigerator breakfast or dinner? Whatever you choose to call it, bubble and squeak is not only delicious but makes great sense. Use leftovers and some of those vegetables that are still fresh but don’t quite make the salad grade. Roasted or steamed left-over vegies are easy to digest, and add extra flavour. We love our bubble and squeak served with soft scrambled eggs (make sure they‘re thoroughly cooked through for children under 2) and often cook a little diced ham (omit for babies) through it as well.
Serves 6-8.
Ingredients 6
8 potatoes, medium, cooked, roughly mashed with a fork
shredded greens, equal volume, such as kale, english spinach, cabbage, chard
sea salt, omit for babies
ground black pepper, freshly ground, just a tiny amount for babies
1 tbsp plain flour (all-purpose flour)
40 g ghee
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Method 4
Mix the and together in a large bowl and season lightly with salt and pepper. Mix through the .
Place a medium–large frying pan over medium–high heat and add a good dollop of , butter or your nut oil of choice. When the pan is hot add the vegetables. Press the mixture down firmly with a spoon, reduce the heat slightly and cook for a further 2 minutes without touching — you want a nice crust to form underneath.
Carefully fold the bubble and squeak over in large sections so the crusty bottom comes to the top. Cook for a further 2 minutes, then serve.
Store in a sealed container in the refrigerator for up to 24 hours.
Pam Brook's tips
For younger babies thin the mixture with a tablespoon of water or milk of your choice before puréeing until smooth. Allow to cool before serving.
For older babies add a tablespoon of water or milk of your choice and mash to a lumpy texture. Allow to cool before serving.
For toddlers chop into pieces and allow to cool before serving.
