Jack Dusty's Bubble 'n' Squeak
Chef John Ford
6 tablespoons butter, unsalted
1/2 cup/125 grams onion (finely chopped)
1lb/425g mashed potato
Any leftover vegetables, cabbage, broccoli, carrots, peas, Brussels Sprouts, finely chopped
Salt and freshly ground black pepper to taste
1 c Arugula
1 oz Balsamic Vinaigrette
1. In a large frying pan melt the butter (you can also use vegetable oil, but butter tastes better), make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes, or until soft and translucent.
2. Turn the slightly increase the heat and add the mashed potato and all of the chopped up leftover vegetables. Fry for at last 10 minutes turning them over continuously in the melted butter ensuring the potato and vegetables are thoroughly reheated.
3. Once the mixture is heated through & slightly browned press the mixture onto the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
4. Serve with a fried or poached egg on top, bacon pieces or ham pieces