LEFTOVERS BUBBLE & SQUEAK HASH

Festive Leftovers Vegan Bubble & Squeak Hash  

A cosy New Year one-pan dish that turns leftover roast veg into a whole new meal. 

Mix and match leftovers you have on-hand.  

Aim for about 600–700g cooked leftovers in total: 

• Roast potatoes (or boiled/mashed potatoes) 

• Brussels sprouts 

• Roast carrots and parsnips 

• Leftover greens (cabbage, kale, leeks, peas) 

• Bits of nut roast or vegan stuffing  

• A spoonful of cooked onions or shallots 

For the pan: 

• 1–2 tbsp vegetable oil  

• Salt and black pepper, to taste 

To serve (any you have handy): 

• Leftover cranberry sauce 

• Leftover vegan gravy 

• A squeeze of lemon juice or dash of vinegar 

• Fresh herbs (parsley, chives, thyme) – optional 

Method 

1. Prep the leftovers 
   Chop any large pieces of potato or veg into bite-sized chunks. Roughly crumble nut roast or stuffing. 
2. Lightly mash 
   In a large bowl, gently mash everything together so it just starts to stick, but you still have nice chunks. Season with salt and black pepper. 
3. Heat the pan 
   Add the oil to a large non-stick frying pan over medium heat. When hot, tip in the mixture and press it down with a spatula to make an even layer. 
   1. Cook until golden and crispy 
      Let it cook undisturbed for 6–8 minutes, until the underside is golden and crisp. You can either:
      Flip it in large sections, or
      Just break it up with a spatula and turn in chunks for a more “hash” style. 
4. Cook for another 5–7 minutes, until everything is hot through and there are plenty of crispy bits. 
5. Taste and tweak 
   Taste and adjust seasoning. A squeeze of lemon juice or a tiny splash of vinegar brightens all the rich, roasty flavours. 
6. Serve 
   Spoon into warm bowls. Top with:
   A dollop of cranberry sauce or vegan sour cream
   A drizzle of hot vegan gravy
   Fresh herbs, if you have them