Downton Abbey: Bubble and Squeak

• Gluten free

• Meat

  • 2 strips Bacon, medium

• Produce

  • 8 oz Brussel sprouts or cabbage
  • 2 cloves Garlic
  • 1/2 Red onion, small
  • 2 Russet potatoes, medium cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on feastofstarlight.com

Description

Ingredients

• 2 tbsp - olive oil
• 8oz / 226g / 2½ cups - brussel sprouts or cabbage (or any leftover vegetables), shredded
• 2 - medium cooked russet potatoes, peeled and mashed
• 2 - strips of bacon, medium diced
• 2 - cloves of garlic, minced
• ½ - red onion, small diced
• salt and pepper, to taste

Directions

• Heat a skillet or nonstick pan over medium heat. I used a cast iron which was fine but it ended up being more difficult when I needed to flip it.
• Add the bacon and cook until its light golden in color. You can use the bacon fat or drain it and use the olive oil instead to help cook the rest of the vegetables.
• Add the onions and garlic and cook for 3 minutes until soft.
• Add the shredded sprouts and cook until soft and lightly golden. Add the rest of any cooked vegetables your have leftover and season with salt and pepper.
• Add the mashed potatoes and mix until combined. If you mashed potatoes were not seasoned, season it again to taste.
• Press down on the mixture to create a flat surface and cook over medium heat for 5-7 minutes.
• Place a large plate over the skillet and carefully flip it over onto a plate. Return the pan back to the heat and add 2 tbsp of oil. Gently slide the bubble and squeak back into the pan and cook for another 5-7 minutes.