Ultimate Boxing Day Bubble and Squeak

Posted On: Saturday December 23rd, 2017 Author: Keri Astill-Frew Comments: 0

Make good use of your Christmas Day leftovers with this recipe for the ultimate bubble and squeak.  Roast potatoes, carrots, sprouts, peas, or anything else you fancy can be thrown together with crispy bacon and fresh watercress and topped with a free range egg for a Boxing Day brunch that really hits the spot.


Serves 4

Prep time: 15 minutes

Cooking time: 30 minutes



400g leftover roast potatoes

400g leftover veg: carrots, peas, parsnips etc

8 rashers smoked streaky bacon, diced

100g watercress, half roughly chopped

4 medium eggs

Extra virgin olive oil

Salt and pepper



  1. Preheat oven to 180°C. In a non-stick frying pan, heat 1 tbsp of oil, then add the bacon and fry until the fat has browned nicely.  Add in the leftover potatoes, vegetables and chopped watercress and mash everything together, continuing to fry for about 15 minutes or until the veg has begun to crisp.  Add salt and pepper to taste
  2. Line a baking tray with greaseproof paper. Remove the potato mix from the pan then shape into four flat rounds.  Made an indentation in each one, big enough to contain a cracked egg, then use a fish slice to carefully transfer the rounds onto your baking tray.
  3. Carefully crack the eggs onto the centre of the rounds, then place in the oven and bake for about 10 minutes. Serve with a sprinkling of sea salt and black pepper on top and some fresh watercress on the side.


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