Here is a recipe for using up your food leftovers after Christmas or a nice Sunday Roast. The beauty of this recipe is there are no hard and fast rules. You can try different types of vegetables to what we've used in our recipe and you may find a variant your family prefers.
1 tbsp butter (can be substituted for other fats if necessary)
4 rashers of bacon - chopped
1 finely sliced onion
1 chopped garlic clove
15 cooked brussels sprouts – sliced
Leftover cooked cabbage – shredded
400g Cold leftover mash potato (this could be made from crushing up other forms of potato)
- Melt the butter in a non stick pan. When it is hot, add the bacon rashers. When these begin to brown add the sliced onion and chopped garlic.
- Next, add the brussels sprouts and shredded cabbage. Let it cook in the pan until the colour changes slightly which will take approximately 5 minutes.
- Add the mashed potato. Mix everything together in the pan. When it is completely mixed, push the mixture into the bottom of the pan.
- Allow the mixture to colour on the base before turning it over and doing the same again.
- Once warmed through, cut into wedges and serve.