Best Bubble And Squeak With Stilton Recipes

Bubble and Squeak - Traditional British Fried Leftovers! image

Provided by French Tart

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb leftover boiled potatoes or 1 lb leftover roast potato, diced
1 lb leftover cooked cabbage or 1 lb leftover cooked Brussels sprout, finely chopped
2 ounces butter
salt
black pepper
carrot, diced (optional)

Steps:

Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.
Method if using mashed potatoes:.
Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.
Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).
Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.
Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan.
Cook again over a medium heat until the other side is golden brown.
Cut into wedges and serve with eggs and bacon for breakfast, or bread and butter for a light snack or supper dish. This is also wonderful as an accompaniment to stews and casseroles.
Method for diced boiled or roast potatoes:.
If using diced boiled or roast potatoes, mix all the vegetables together as above, and just fry them in a frying pan together; there is no need to press them down into a cake - stir them regularly to achieve an all over colour; then serve them with a spoon, rather than cut into slices. They still taste the same!

Nutrition Facts : Calories 224.3, Fat 12.3, SaturatedFat 7.7, Cholesterol 32.8, Sodium 464.4, Carbohydrate 26.5, Fiber 4.5, Sugar 5.4, Protein 3.7

Bubble and Squeak With Stilton image

Provided by Tom Parker Bowles

Yield 4 servings

Number Of Ingredients 9

3 tablespoons vegetable oil
50g (about 3 ½ tablespoons) butter
1 large onion, thinly sliced
2 leeks, sliced
About 250g (½ lb.) leftover cooked potatoes, roughly diced
About 200g (7 ounces) leftover cooked carrots, diced
About 200g (7 ounces) leftover cooked brussels sprouts, cut in half
3 teaspoons chopped parsley
125g (4.4 ounces) Stilton cheese, roughly crumbled

Steps:

Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little.
Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside.
Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath.
Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away.