Ingredients

The following ingredients have 4 Servings
  • 600 g potatoes*
  • 300 g leftover vegetables**
  • salt & pepper
  • 60 g cheddar cheese
  • 20 g butter

Instruction

  • Preheat the oven to 200°C (Gas mark 6/400°F).
  • Roughly chop and boil the potatoes until cooked through, around 10-15 minutes.
  • Drain the potatoes well, then place in the bowl with the leftover vegetables.
  • Add plenty of salt & pepper to taste  (you can leave out the salt if serving to little ones under 12 months).
  • Mash the vegetables and potatoes together.
  • Grate the cheddar cheese and add to the mixture, stirring until well combined.
  • Melt the butter, then liberally brush the melted butter around the holes of a 12 whole muffin tin to grease.
  • Pour any remaining butter into the potato mixture and stir again to combine.
  • Spoon the bubble and squeak mixture into the muffin tin and pat down with the back of a fork.
  • Bake in the oven for 30 minutes until golden brown and crispy.
  • Serve hot with a cooked breakfast or leave to cool and serve cold with Christmas pickles on the side.