Cheesy spring green bubble and squeak

 In Fruit, Vegetables & Cereals, Ingredients, Spring, Vegetables, Winter

This classic dish of leftover potatoes and greens isn’t something I particularly encountered until I moved to work in London in my twenties. There I’d get it in the staff canteen for breakfast and it was the perfect start to a long day, even if not so ideal for the waistline. You can really use pretty much any leftovers in it, sprouts going particularly well during Christmas. However as spring approaches and the sun is starting to shine a little more I like the iron filled richness of spring greens, topped with a good grating of cheddar. This is perfect for breakfast, lunch, or even as a side dish for dinner.

Cheesy spring green bubble and squeak

(serves 2)

200g mashed potatoes
100g spring greens (chopped and cooked)
50g cheddar cheese
Knob butter

Set the oven to 180C. If the greens aren’t actually leftovers then boil in a pan for 3 minutes to soften. Drain and mix with the mashed potatoes

Grate in approximately one third of the cheese, adding an  optional grinding of pepper

In an oven proof dish over the hob and melt the butter, ensuring it coats the surface of the dish well. Add in the potato and greens mix. Grate the remaining cheese over the top. Bake in the oven for 15 minutes.

Spring green bubble and squeak

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