Friday, December 24, 2010

Brussels sprout and potato bubble and squeak

I can't claim any originality for this particular recipe as it's by Angela Hartnett, but it's great the morning after the night before. Top it with a fried egg and lots of brown sauce. Your Boxing Day hangover will thank you for it. Serves four.

50g bacon, finely chopped
1 small onion, peeled and finely chopped
50g butter
2 sprigs fresh thyme, picked
350g cooked brussels sprouts, chopped
450g cooked potatoes, lightly mashed (you can use leftover roast potatoes for this)
Salt and freshly ground black pepper
Plain flour, for dusting
Olive oil, for frying

In an ovenproof frying pan, lightly sauté the bacon and onion in a little butter until the onion is soft and translucent. Stir in the thyme leaves, then the sprouts and potato, and season generously. Set the pan aside and, once the mix is cool enough to handle, use your hands to mould it into four large patties.

Heat the oven to 200C/400F/gas mark 6. Dust the patties in flour, and fry lightly in butter and a touch of oil until golden brown on both sides (the oil helps prevent the butter from burning). Transfer to the oven for four or five minutes, to make sure they're heated through, and serve hot.

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