As mentioned in the last post, you should have a certain amount of spicy potato mash left over from the stuffed peppers recipe. By an amazing cosmic coincidence I had some sprouts, 1/3 of a sweetheart cabbage, and a few slices of vegetarian bacon lying around as well. Onion and garlic are a given in this household, like the kitchen sink, an eclectic music collection, and the large number of 1950s classic sci-fi novels from the Tangleton British Heart Foundation charity shop lying around….*
*’Waterstones’ For The Skint, And The Collectors of the Obscure.
Spicy Bubble & SqueakPreviously cooked spicy potato mash, with plain potato mash added if necessary to bulk out One onion, chopped finely One clove garlic, chopped finely Several slices vegetarian bacon, chopped finely Handful sprouts, chopped in quarters 1/3 sweetheart cabbage, chopped into small chunks Vegetable oil
Put on “E=MC2” by Big Audio Dynamite at full blast.
Heat salted water to a boil in a saucepan and add the cabbage and sprouts. Simmer for 10 minutes then drain and allow to cool.
Add vegetable oil to a large frying pan, ensuring the pan bottom is evenly coated. Heat to medium high and add the onion.
Fry for 5 minutes and then add the garlic and bacon, frying for 5-10 minutes until the bacon starts to brown a little.
Add the sprouts and cabbage, season with salt and pepper and cook for five minutes more.
Add the potato, and with a fish slice press the mixture down into a thick pancake shape. Cook until the underside begins to brown.
Flip (the pancake will most likely collapse, this is fine. Turn over what you can and smack back down into shape with a fishslice).
Fry for a few minutes more, until the other side is lightly browned. Serve.