Curried bubble and squeak
Bubble and squeak is surely one of the finest leftovers dishes known to man. This is just a mildly spicy riff on the theme – but a great one, nonetheless. Some recipes bind everything together, perhaps with an egg, to form a fryable cake but Hugh prefers a more rough and tumble approach, like a hash. This is good as it is, but absolutely excellent with a poached egg.
Heat 2 tablespoons oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 6–7 minutes, until soft and just starting to colour. Add the garlic and curry powder or paste and cook for another 2 minutes. Add the potato chunks and cook for a few minutes, stirring often, until they start to colour. You may want to add a little more oil at this stage
and you’ll probably need to use the edge of a spatula to scrape up some of the lovely crusty bits from the bottom of the pan. Add the cabbage or greens and cook, stirring, for a further 2–3 minutes. Season with salt and pepper and serve straight away, topping each portion with a poached egg if you like.
- 2–4 tablespoons rapeseed or sunflower oil
- 1 onion, quartered and finely sliced
- 1 garlic clove, crushed
- 1 heaped teaspoon curry powder or paste
- About 400g cold, cooked potatoes (boiled, baked, roast or mashed), in rough chunks
- About 200g cold, cooked cabbage, greens, kale or Brussels sprouts, roughly shredded or chopped
- Sea salt and freshly ground black pepper
This recipe is taken from...
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