This traditional English dish is created using all the leftover potatoes and vegetables from a roast dinner. The fun name of this dish is because of the bubbling and squeaking sounds that are made during the cooking process.
1tbsp butter (or duck/goose fat if you have some left over)
1 onion, thinly sliced
1 garlic clove, finely chopped
Any left over meat and vegetables thinly sliced (traditionally Brussel sprouts and shredded cabbage)
400g left-over potato
4 rashers of streaky bacon, chopped (optional)
- Melt butter in a non-stick pan. If you are using bacon, add now. Add onion and garlic once bacon goes brown or once butter is melted if you are not using bacon.
- Add sliced meat and vegetables and cook for approximately 5 to 6 minutes until coloured slightly.
- Crush potatoes (if using mash this step can be skipped). Then add and mix the potatoes with the other ingredients in the pan.
- Flatten mixture so it covers the base of the pan. Once mixture begins to stick, flip it over and wait till the mixture begins to stick again.
- Place onto serving dish, cut out wedges to serve.