Bubble & 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
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 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
