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.

Ingredients

 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)

Method

  1. 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.
  2. Add sliced meat and vegetables and cook for approximately 5 to 6 minutes until coloured slightly.
  3. Crush potatoes (if using mash this step can be skipped). Then add and mix the potatoes with the other ingredients in the pan.
  4. 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.
  5. Place onto serving dish, cut out wedges to serve.
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