Transform your Christmas leftovers into this comforting bubble and squeak recipe. Leftover cooked veg is crisped up in a pan and served with sage-fried eggs and Bloody Mary chutney for a Boxing Day breakfast that’s sure to blow away the cobwebs. Use a mixture of whatever leftover cooked vegetables you have – sprouts, carrots, kale and potatoes all work brilliantly.
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.
40MIN
Total time
Ingredients
Servings
4
50 g
M&S Remarksable Value salted butter
1
M&S Remarksable Value brown onion, thinly sliced
10 g
M&S fresh thyme, leaves picked
250 g
leftover cooked M&S Remarksable Value parsnips, roughly chopped
250 g
leftover cooked M&S Remarksable Value carrots, roughly chopped
200 g
leftover cooked Brussels sprouts, shredded
500 g
leftover cooked M&S Remarksable Value Select Farms white potatoes, roughly mashed
4
M&S free-range mixed size eggs
12
sage leaves
2 tbsp
M&S Collection Bloody Mary chutney
Nutrition per serving
Calories
363kcal
Fat
15.5 g
Saturates
8.1 g
Sugars
11.6 g
Salt
250.2 mg
