BUBBLE & SQUEAK WITH KIMCHI AND EGGS
A super easy brunch idea for you. Bubble & squeak is a great vehicle for leftovers. So although this recipe can act as a guide you should really just use up what you have.
Mine is purple thanks to a purple Heritage carrot 💜
Remember the beauty of bubble is it can use up any leftovers so raid your veg drawer and stick in any old odds and sods in!
I added @london_fermentary award winning Kimchi to jazz this dish up. You could substitute the eggs out with avocado and have a suitable #veganuary option.
500g leftover mash
1 onion
1 carrot (mine was a purple carrot hence the purply bubble)
100g cavolo nero (or any other greens)
100g brussel sprouts
1 tsp chilli flakes
Eggs
Rapeseed/Sunflower oil for frying
Salt and Pepper
Fry off the onion in a frying pan in 1 tbsp of oil on a low to medium heat for 10 mins.
All my veg was leftover from a roast so I just roughly chopped it and mixed it in a bowl with the leftover mash. Add the onion and any herbs you have.
Form into puck shapes with you hands and fry off in a hot pan in some oil. Fry until crispy then get them on a tray and put in the oven for 10 mins.
Soft boil some eggs. I do mine for 6 mins in rapid simmering water. Then into cold water and peel.
Serve with kimchi and eggs. EAT!
