Name: Brussels sprout and bacon bubble and squeak recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 2
Ingredients: 6 rashers thick-cut unsmoked bacon, chopped; 450g (1lb) potatoes, cooked; 225g (8oz) Brussels sprouts, cooked and chopped; 3 tbsp chopped fresh parsley; 2 tbsp olive oil; 4 eggs

By Octavia Lillywhite

published 2 July 2019

in Recipes

Brussels sprout and bacon bubble and squeak is a delicious way to use up winter roast dinner leftovers.

Because Brussels sprouts get a little nuttier and sweeter when they're stir-fried this recipe usually goes down well with even the most reluctant of veggie eaters, helping you to get an extra portion of greens into little ones without them even noticing. Add the saltiness of the bacon and you've got a deliciously satisfying meal for the whole family. This recipe uses cooked potatoes but you could easily use up leftover mash instead to speed things up. Feel free to pop any extras in you fancy too: fried onions, cooked carrots or shredded greens work well and again, it's great for using up leftovers. Though even if you start from scratch, this is a brilliant budget dish and one of our great cheap family meals.

Ingredients

6 rashers thick-cut unsmoked bacon, chopped
450g (1lb) potatoes, cooked
225g (8oz) Brussels sprouts, cooked and chopped
3 tbsp chopped fresh parsley
2 tbsp olive oil
4 eggs

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Method

Fry the chopped bacon until crisp. Crush the cooked potatoes with a fork and add to the bacon with the Brussels sprouts.
Add the parsley and olive oil. Fry for 10 mins, stirring occasionally.
Poach the eggs and serve with the brussel sprout and bacon bubble and squeak, or try sausages instead for a meaty alternative to the eggs (or treat yourself to both!).

Top Tip for making Brussels sprout and bacon bubble and squeak

Add a pinch of cayenne or a dash of Tabasco if you want to spice it up.

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.