Well, I wish I had done this sooner. I might have saved all those leftover veggies from past roasts from ending up down in the chicken yard. I have now embraced Bubble and Squeak much like my Trifle epiphany.
Here is how you do it. I took advantage of cooking dinner last night to take pictures for this blog.
This is what I started out with:
Leftover leg of lamb, leftover veggies from the roast, leftover onions that had been fried with some sweet peppers for a previous dinner and my swiss chard (silver beet) washed and chopped. Of course you only need the veggies to make the bubble and squeak.
Here is a close up of the rather unappetising leftover veggies:
I had roast potatoes, sweet potatoe, carrots and zuchini. You cut these up into a cast iron skillet that has been well oiled with olive oil.
Cook the veggies on medium heat chopping them up and mashing them as you go with a metal spatula.
I like mine chunky but Phil prefers his a bit more smooth. Once you think they have cooked enought shape it into a large looking cake. Turn the heat down to low and let cook until a golden brown crust forms on the bottom. Flip it and do the same on the other side.
Below is the finished product served up with lamb slices warmed up in gravy and steamed silver beet. It is delicious!! Bubble and Squeak rates up there with some of the best soul food on the planet. Try it.
