Do you have a fridge full of leftovers? Me too. Christmas dinner was delicious, but one can really only eat so many turkey sandwiches before it’s time for a change.
Each year, I swear that I am going to scale back and cook a reasonable amount of food, but I am continually finding new and exciting recipes I want to try. I am also unwilling to eliminate anyone’s personal favourites from the traditional spread. Hence the enormous feast that could feed an army, and (eventually) the piles of leftovers that are begging to be transformed.
My first impulse is always to make turkey pot pie – which I have, and it is currently cooling on the windowsill! – but a close second is bubble and squeak. Not being British, bubble & squeak is a relatively new addition to my cooking repertoire. For those unfamiliar with the term, it is a traditional British dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, or any other leftover vegetables can be added. (Thanks, Wikipedia!)
I simply used what I had laying around after Christmas dinner: carrots, potatoes, and stuffing. I tossed in some green onion for flavour, and an egg to bind it together. You can use whatever you have leftover: previous iterations of this dish have featured Brussels sprouts, parsnips, green beans, broccoli casserole, any kind of potatoes (except sweet – I’ve never tried those!), and even bits of meat such as bacon or sausage.
As you fry the mixture, the bottom becomes golden and delightfully crispy. I like to serve mine with a squeeze of lemon, a dollop of cool sour cream, and a slice of pickled jalapeño. I like the combination of the acidity, the creaminess and the heat paired with the starchy, fried bubble and squeak. I have also been known to grab a slice of this cold from the refrigerator – it makes a fabulous quick snack. My Better Half likes ketchup and hot sauce on his – to each his own!
- 1 cup leftover mashed potatoes
- 1 cup leftover carrots
- 1 cup leftover stuffing
- 1 green onion, chopped (about 2 tablespoons)
- 1 egg
- 1 tablespoon olive oil
- Lemon wedges, sour cream & pickled jalapeños, for serving (optional)
- Preheat oven to 350 degrees F.
- Combine the potatoes, carrots and stuffing in a food processor and pulse until well chopped. Add the green onion and egg and pulse until combined.
- Heat the olive oil in a medium oven-proof skillet (I used a 10-inch cast iron skillet). Spread the potato mixture evenly into the skillet. Fry whole (like an omelet) until the bottom begins to crisp, about 5 minutes.
- Transfer the skillet to the oven and roast until the mixture is set, about 20 minutes. Turn out onto a plate and slice into 6 wedges.
- Serve with lemon wedges, sour cream and pickled jalapeños, if desired.
Source: Adapted from Feast: Food That Celebrates Life by Nigella Lawson