Transform your leftovers into this comforting bubble and squeak recipe. Leftover cooked veg is crisped up in a pan and served with sage-fried eggs and Flame Roasted Tomato Chutney for a 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.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
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 Remarksable Value free-range mixed size eggs
12
sage leaves
2 tbsp
M&S flame roasted tomato chutney
Nutrition per serving
Calories
370kcal
Fat
15.5 g
Saturates
8.1 g
Sugars
13.2 g
Salt
293.5 mg
