Bubble & Squeak Hash with Bacon, Brussels Sprouts, and Crispy Sage Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: British
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Add Leftovers: Stir in the roughly chopped cooked Brussels sprouts and roast potatoes. Mix well to combine all ingredients thoroughly.
- 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.
- 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.
- 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
