Bubble & Squeak Hash with Bacon, Brussels Sprouts, and Crispy Sage Recipe

Introduction

Bubble & squeak hash is a delicious way to transform your leftover roast potatoes and brussels sprouts into a crispy, comforting meal. Enhanced with smoky bacon and fragrant sage, this dish is perfect for breakfast, brunch, or a quick dinner.

Ingredients

• 2 tbsp olive oil
• 4 rashers smoked streaky bacon, roughly chopped
• 6 sage leaves
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 200g leftover cooked brussels sprouts, roughly chopped
• 400g leftover roast potatoes, roughly chopped
• Crispy fried eggs and English mustard (optional), to serve

Instructions

1. Step 1: Heat the olive oil in a large pan over medium-high heat. Add the chopped bacon and cook, stirring, for 4-5 minutes until crispy and golden. Remove the bacon with a slotted spoon and set aside in a bowl.
2. Step 2: Fry the sage leaves in the same pan for 1-2 minutes on each side until crisp. Drain them on a plate lined with kitchen paper and set aside.
3. Step 3: Cook the onion in the leftover bacon fat with a pinch of salt for 6-8 minutes until soft. Add the garlic and cook for another 1-2 minutes until fragrant.
4. Step 4: Add the chopped brussels sprouts and roast potatoes to the pan. Mix well and cook, stirring occasionally, for 8-10 minutes until the mixture is crispy, golden, and heated through.
5. Step 5: Return the cooked bacon to the pan, stir to combine, and season with salt and pepper to taste.
6. Step 6: Serve the bubble & squeak topped with the crispy sage leaves. Add fried eggs and a spoonful of English mustard on the side if you like.

Tips & Variations

• Use leftover vegetables like carrots or peas to add more color and flavor to the hash.
• For a vegetarian version, omit the bacon and cook the vegetables in olive oil or butter instead.
• Add a pinch of chili flakes for a hint of heat.
• Use duck fat or butter instead of olive oil for a richer taste.

Storage

Store any leftover bubble & squeak in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to keep it crispy. Avoid microwaving as it may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bubble & squeak with fresh vegetables instead of leftovers?

Yes! You can use fresh brussels sprouts and potatoes. Boil or roast the potatoes until tender, and steam or boil the brussels sprouts before chopping and cooking as directed.

How do I get my bubble & squeak extra crispy?

Make sure the pan is hot and do not overcrowd it while cooking. Stir occasionally but allow the mixture to sit undisturbed at times so it develops a golden crust.

Bubble & Squeak Hash with Bacon, Brussels Sprouts, and Crispy Sage Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

A classic British comfort dish made from leftover roast potatoes and Brussels sprouts, cooked together with crispy bacon and sage leaves to create a deliciously golden and crispy hash. Perfect for breakfast or a hearty brunch, served with optional fried eggs and a touch of English mustard for extra flavor.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: British

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp olive oil
• 4 rashers smoked streaky bacon, roughly chopped
• 6 sage leaves
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 200g leftover cooked Brussels sprouts, roughly chopped
• 400g leftover roast potatoes, roughly chopped

To Serve (Optional)

• Crispy fried eggs
• English mustard

Instructions

1. Cook the Bacon: Heat the olive oil in a large pan over medium-high heat. Add the roughly chopped smoked streaky bacon and cook, stirring occasionally, for 4 to 5 minutes until crispy and golden. Remove the bacon with a slotted spoon and set aside on a plate.
2. Fry the Sage Leaves: In the same pan, fry the sage leaves for 1 to 2 minutes on each side until they become crisp. Once crisp, remove and drain on a plate lined with kitchen paper to remove excess oil.
3. Sauté the Onion and Garlic: Using the leftover bacon fat in the pan, add the finely chopped onion along with a pinch of salt. Cook over medium heat for 6 to 8 minutes until the onion softens and becomes translucent. Add the finely chopped garlic and cook for another 1 to 2 minutes until fragrant.
4. Add Leftovers: Stir in the roughly chopped cooked Brussels sprouts and roast potatoes. Mix well to combine all ingredients thoroughly.
5. Cook the Hash: Continue cooking the mixture over medium heat, stirring occasionally, for 8 to 10 minutes until the hash is golden brown, crispy in spots, and heated through completely.
6. Return Bacon and Season: Add the cooked bacon back into the pan and stir to combine everything. Season the hash with salt and pepper to taste.
7. Serve: Plate the bubble & squeak hash, topping it with the crispy sage leaves. Optionally, serve with crispy fried eggs and a spoonful of English mustard for added flavor and richness.

Notes

• For extra crispiness, allow the roast potatoes to dry out a bit before adding them to the pan.
• This recipe is great for using up leftover vegetables and can easily be adapted to include other veggies you have on hand.
• Adjust seasoning according to taste, especially since bacon can be salty.
• Frying sage leaves until crispy adds a lovely aromatic crunch to the dish.
• Serving with fried eggs turns this hash into a satisfying breakfast or brunch option.

Keywords: Bubble and squeak, hash, leftovers, brunch, British recipe, bacon, Brussels sprouts, roast potatoes