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Sage & onion bubble & squeak

Sage & onion bubble & squeak

Name: Sage & onion bubble & squeak
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 20g butter; 10 sage leaves; 4 rashers smoked streaky bacon finely chopped; 1 small onion finely chopped; 1 garlic clove crushed; 250-300g leftover cooked leafy greens such as brussels sprouts, cabbage or kale, finely chopped; 450g leftover mashed potatoes; 4 tbsp sage & onion stuffing mix; 2 tbsp milk; 1 tbsp sunflower oil

Good Food team

Published: March 20, 2025 at 10:40 AM

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 35 mins

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Sage & onion stuffing mix bulks up your bubble & squeak and adds plenty of flavour – just the thing for a leisurely brunch

Egg-free

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

20g butter
10 sage leaves
4 rashers smoked streaky bacon

finely chopped
1 small onion

finely chopped
1 garlic clove

crushed
250-300g leftover cooked leafy greens

such as brussels sprouts, cabbage or kale, finely chopped
450g leftover mashed potatoes
4 tbsp sage & onion stuffing mix
2 tbsp milk
1 tbsp sunflower oil

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Nutrition: per serving

kcal147
fat9g
saturates4g
carbs12g
sugars2g

low
fibre2g
protein5g
salt0.63g

Method

step 1

Melt the butter in a non-stick frying pan over a medium heat and cook the sage leaves for 1-2 mins, flipping once until crispy. Remove to a plate and set aside. Fry the chopped bacon in the pan until it starts to turn brown, then stir in the onion and garlic, and cook for a further 5 mins.
step 2

Stir in the cooked greens and cook for 5-7 mins until the edges start to take on colour. Tip the mixture into a bowl, then mix in the leftover mash, sage & onion stuffing mix with milk until well combined. Season well, then divide the mixture into six or eight portions and shape into patties.
step 3

Return the pan to a medium heat and drizzle in the oil. Fry the patties in batches for 5-7 mins, pressing down on each one to ensure the base is flat, until dark brown. Flip and repeat until hot through and golden. Keep warm in a low oven as you cook the next batch. Serve with the crispy sage leaves on top.

TIP You can also cook the mixture as one large patty, then cut into wedges and serve with fried duck eggs.

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