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Since a roast dinner (often involving roast beef or lamb alongside roasted or mashed potatoes and other vegetables) is common on Sundays in England, this dish is a classic Monday meal. This dish can be served as a hearty breakfast, often topped with an egg.Īlternatively, it can be a main meal in itself or served as a side to some leftover roast meat. When would you typically eat bubble and squeak? (In Switzerland, Potato pancakes are called rosti.) These make a great component to a traditional fried breakfast (alongside bacon, sausages, fried tomato, and egg). Rumbledethumps is generally made as a casserole so that the top crisps up.Īnother popular ways to use leftover potatoes are to make potato pancakes or potato farl as they are known in Scotland. Swede can also be added, which is a common vegetable in Scotland (although less popular now).

They could be oven baked instead of fried to make them healthier. Like colcannon, this dish is made with mashed potatoes and usually cabbage or kale and onion. Add fresh herbs, chopped onion or cooked leeks for a special treat. There is also a Scottish dish that is similar to bubble and squeak called rumbledethumps. Paul Flynn is a chef, restaurateur and contributor to The Irish Times.Similar recipes to use leftover vegetables and potatoes Drizzle the dressing over and serve straight away.Flake the smoked mackerel on top of the bubble and squeak.Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.You will see it bubble and hear it squeak. When it starts to turn golden, bring it together and mash it down again. Spread out the mixture in the pan, over a medium-high heat. Melt the butter in a non-stick pan and when it is foaming add the mash to the pan.Saute for 2-3 minutes, or until the onion starts to soften and turn golden brown. Crush the vegetables and potatoes together with a fork, to make a rough mash In a large skillet, heat 1 tablespoon of olive oil and add the chopped onion.2 fillets of smoked mackerel, skin and bones removed.Leftover cooked vegetables – ie, carrot, peas, turnip, cauliflower, cabbage,.Leftover potatoes, mashed or boiled, enough for two.