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
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.