Love Food, Hate Waste,
Bubble and Squeak Lamb Hash
This is not really a recipe as such, just a leftovers idea, or a leftover legend as my husband calls them, as he’s surprised that anyone can remember the original meal that the leftovers originated from! Cheeky devil….but he is right, sometimes I use leftovers for a quick meal culminating from several recent dishes. This one however is from one meal only and I realise I am putting the horse before the cart here, as I have not shared the original recipe yet which was glazed roast lamb and quinces served with lemon button sprouts, carrots and classic roast potatoes, but I have uploaded the photos for this dish first and the roast recipe will follow later….
Day one of the aforementioned roast lamb was at the weekend and a classic Sunday dinner, day two was lamb sandwiches for lunch and that left day three with a portion and a half of lamb, a handful of sprouts and carrots plus five lonely roast spuds. I could have done the bubble and squeak separately, but I was in the midst of a flurry and frenzy of frenetic jamming and jellying, so it was all thrown into a wok (artfully and tastefully of course) with a knob of butter for some deep heat treatment, or a fry up as my cheeky husband said. (He’ll get a clip around the ear one day!)
A good grinding of black pepper and a hunk of freshly baked bread completed the rustic picture that you see here ~ eh voila, Bubble and Squeak Lamb Hash, a new “Love Food Hate Waste” recipe and one that got me out of jail free, as I had forgotten what the time was and had the hungry hoards (can ONE man be a hoard?) circling the table in a predatory manner……a simple supper sorted. I will post the recipe idea, such as it is, here, but it really is a raid the fridge and chuck it in a pan kind of recipe ~ often the best in my very humble opinion.
This would also work with bits and pieces of cold roast beef and if the leftovers cupboard was missing the vital meat component, than a tin of corned beef would also do the trick. A smidgen of mustard completes the picture and what could be simpler for a home-made (assembled) fast food supper or lunch. See you later when I have the last of my quince recipes as well as some more bottled food gifts to share, and also a roast dinner or two.
Bubble and Squeak
cold cooked lamb, about 100g (4ozs), cut into small pieces
5 or 6 cold roast potatoes, cut into small chunks
cooked sprouts, (about a dozen) cut in half
cooked carrots, (about 4 – 6 large carrots) cut into small pieces if large
salt and black pepper, to taste
Heat the butter in a wok or large frying pan and then add the potatoes, sprouts and carrots ~ fry over a medium heat until they just start to brown.
Add the lamb and increase the heat, stirring all the time to stop the vegetables catching, continue to cook for about 5 minutes, pressing down in the hash with a spatula until the hash is sizzling hot and golden brown.
Season with fresh black pepper and salt if required, serve immediately with bread and mustard.