Bubble & Squeak Hash with Crispy Bacon and Sage Recipe
Introduction
Bubble & squeak hash is a delicious way to transform leftover vegetables and potatoes into a crispy, comforting dish. Perfect for using up Sunday roast scraps, it combines smoky bacon, savory brussels sprouts, and golden roast potatoes for a satisfying meal. Serve it with crispy fried eggs and a hint of English mustard for an extra kick.
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
- Step 1: Heat the olive oil in a large pan over medium-high heat. Add the chopped bacon and cook, stirring occasionally, for 4-5 minutes until it is crispy and golden. Remove the bacon with a slotted spoon and set aside in a bowl.
- Step 2: Fry the sage leaves in the same pan for 1-2 minutes on each side until they are crisp. Drain the sage on a plate lined with kitchen paper and set aside.
- Step 3: Cook the finely chopped onion in the leftover bacon fat with a pinch of salt for 6-8 minutes, stirring occasionally, until the onion is soft and translucent.
- Step 4: Add the garlic to the pan and cook for 1-2 minutes until fragrant, taking care not to burn it.
- Step 5: Stir in the chopped brussels sprouts and roast potatoes, mixing well to combine with the onion and garlic. Cook for 8-10 minutes, stirring occasionally, until the mixture is golden, crispy, and heated through.
- Step 6: Return the crispy bacon to the pan, stir everything together, and season to taste with salt and pepper.
- Step 7: Serve the bubble & squeak hash topped with the crispy sage leaves. Add crispy fried eggs and a spoonful of English mustard on the side, if you like, for extra flavor.
Tips & Variations
- For a vegetarian version, omit the bacon and cook the dish in olive oil or butter with extra sage for flavor.
- Use a variety of leftover vegetables such as cabbage or carrots to add extra color and texture.
- If your roast potatoes are not leftover, roast some diced potatoes with olive oil and salt until crispy before combining.
- Add a little grated cheese on top before serving for a richer taste.
Storage
Store any leftover bubble & squeak hash in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to keep it crispy, or microwave until warmed through. For best texture, avoid reheating in the microwave alone.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh brussels sprouts instead of leftovers?
Yes, you can use fresh brussels sprouts. Simply blanch or steam them until tender before chopping and adding to the pan as directed.
What can I serve with bubble & squeak hash?
This dish pairs well with fried eggs, baked beans, or a side of fresh salad to lighten the meal. English mustard or ketchup also complement the flavors nicely.
PrintBubble & Squeak Hash with Crispy Bacon and Sage Recipe
This classic British Bubble & Squeak hash transforms leftover roast potatoes and Brussels sprouts into a crispy, flavorful dish perfect for breakfast or brunch. Combined with smoky streaky bacon, fragrant sage, and optionally served with crispy fried eggs and English mustard, this recipe delivers a satisfying and hearty meal with a delightful mix of textures and savory notes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: British
Ingredients
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 frequently, for 4-5 minutes until it becomes crispy and golden. Use a slotted spoon to transfer the bacon to a bowl and set aside, leaving the bacon fat in the pan.
- Fry the sage leaves: In the same pan, add the sage leaves and fry for 1-2 minutes on each side until they are crisp. Remove the leaves and place them on a plate lined with kitchen paper to drain excess oil.
- Sauté onion and garlic: Cook the finely chopped onion in the leftover bacon fat over medium heat, seasoning with a pinch of salt. Allow it to soften for 6-8 minutes. Add the finely chopped garlic and cook for an additional 1-2 minutes until fragrant.
- Add vegetables: Stir in the roughly chopped leftover cooked Brussels sprouts and roast potatoes, mixing well to combine with the onion and garlic.
- Cook the hash: Continue cooking the mixture over medium heat, stirring occasionally, for 8-10 minutes until the vegetables are warmed through, and the potatoes and sprouts develop a crispy, golden texture.
- Finish and serve: Return the crispy cooked bacon to the pan and stir through. Season the hash to taste with salt and pepper. Serve topped with the crispy sage leaves, and optionally with crispy fried eggs and a spoonful of English mustard on the side.
Notes
- Using leftover cooked potatoes and Brussels sprouts is key to achieving the perfect texture and flavor for this dish.
- Frying the sage leaves separately ensures they become crispy and add a delightful herbal crunch to the hash.
- For a vegetarian version, omit the bacon and use olive oil or butter for cooking.
- Serve immediately for the best texture as the hash tends to lose crispiness when cooled.
- English mustard adds a spicy tang that complements the rich flavors of the hash but is optional based on preference.
Keywords: Bubble and squeak,bubble & squeak hash,leftover potatoes recipe,Brussels sprouts hash,British breakfast,smoked bacon hash,sage leaves,crispy hash
