At a Glance
- Potato Type: White, Yellow
- Prep Method: Pan Fried
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Rachael Hartley, RD, LD, CDE, CLT
Bubble and squeak is a delicious way to use up leftover vegetables and mashed potatoes! This fall-inspired vegetarian version is made with brussels sprouts, kale and topped with garlicky sautéed mushrooms and a fried egg.
Ingredients
- 4 cups leftover mashed potatoes from Side Delights® potatoes
- 3 cups leftover steamed or roasted fall vegetables (carrots, turnips, celery, squash, etc.)
- ¼ cup extra virgin olive oil, divided, plus more for frying eggs
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and minced, divided
- 8 oz. mushrooms, quartered
- 6 eggs
Preparation
- In a large bowl, mix together mashed potatoes and vegetables.
- Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add onion and cook 5 minutes until translucent. Add half the garlic and cook 2 more minutes. Scrape sautéed vegetables into the mashed potato mixture and stir to combine. If needed, season with salt and black pepper to taste. Wipe skillet clean with a paper towel.
- While the onion is cooking, saute the mushrooms. Heat 1 tablespoons olive oil in a medium skillet on medium heat. Add garlic and cook 60 seconds. Add mushrooms and cook 7 minutes, stirring occasionally, until mushrooms are tender and have released their liquid. Season with salt and pepper.
- Heat 2 tablespoons olive oil in the cleaned large skillet on medium-high heat. Using a cup measure, take 6 scoops of potato mixture and form into patties. Place in the hot skillet and cook 5 minutes per side until well browned.
- While potato patties are cooking, fry eggs in olive oil.
- Serve potato patties topped with a scoop of sautéed mushrooms and a fried egg.
Variations
Preparation time depends on using leftover mashed potatoes.
