Bubble and Squeak with Peppadew Peppers
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Breakfast, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Christmas, Easter, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
A festive twist on the usual bubble and squeak, add some diced Peppadew™ Roasted Red Peppers to leftover vegetables for a quick and easy breakfast, brunch or vegetable accompaniment idea.
Ingredients
- 50g salted butter
- Leftover mashed potatoes (about 450g)
- Leftover cooked cabbage of sprouts (about 225g)
- Leftover cooked carrots (about 150g)
- 4 x Peppadew™ Roasted Red Peppers (cut into small pieces)
- salt and pepper to taste
- freshly chopped parsley
Note
A festive twist on the usual bubble and squeak, add some diced Peppadew™ Roasted Red Peppers to leftover vegetables for a quick and easy breakfast, brunch or vegetable accompaniment idea.
Directions
| Step 1 | Melt the butter in a large frying pan or skillet and add the leftover vegetables and chopped peppadew peppers - fry them over a medium heat until a crust forms underneath, then turn it over or mix it up with a wooden spatula and continue frying until it is hot and golden brown. Season to taste with salt and pepper. |
| Step 2 | Scatter the fresh chopped parsley over the top and serve straight from the pan with fried eggs for breakfast and/or brunch, or as part of a cooked main meal. |
