Bubble and squeak is an old-fashioned British dish that typically consists of the leftover potatoes and cabbage from a Sunday night roast (the name comes from the noise the vegetables make when you heat them up). Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite. Served with poached eggs, it's the perfect brunch dish.
1 baking potato, diced
1 pound Brussels sprouts, quartered lengthwise
1/2 pound thick cut bacon, sliced into bite-sized pieces
1 yellow onion, thinly sliced
Coarse salt and freshly ground black pepper
4 poached eggs
Small handful chopped chives
Bring a large pot of water to a boil and add the potatoes. Cook until just tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate and set them aside. Place the Brussels sprouts in the water and cook until they're just tender, about 5 minutes. Transfer them to the same plate with the potatoes.
Meanwhile, place the bacon in a large, heavy skillet set over medium-high heat. Cook, stirring now and then, until the fat is rendered and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate and set it aside. Add the onion to the skillet and cook, stirring now and then, until beginning to soften, about 10 minutes. Add the reserved potatoes and Brussels sprouts to the onions and cook until everything is very well browned and cooked through, another 10-15 minutes. Return the crisp bacon to the pan and stir to combine everything. Season the mixture to taste with salt and pepper.
Transfer the vegetable mixture to 4 plates. Top each serving with one egg and scatter generously with chives. Serve immediately
From The Fat Radish Kitchen Diaries by Ben Towill and Phil Winser, Rizzoli 2014.
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