This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".
Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
8 oz. Brussels sprouts, halved
6 medium carrots, chopped
3 medium parsnips, chopped
6 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
2 lb. russet potatoes, cubed
6 tbsp. unsalted butter
1 small yellow onion, minced
1⁄4 cup heavy cream
3 tbsp. finely chopped chives
Heat oven to 400°. Place Brussels sprouts, carrots, and parsnips on a foil-lined baking sheet; toss with 4 tbsp. oil and salt and pepper. Bake until tender, about 25 minutes; let cool.
Put potatoes in a 4-qt. saucepan; cover with salted water. Bring to a boil; cook until tender, about 20 minutes. Drain potatoes; set aside. Return pan to heat with 2 tbsp. butter; add onion, and cook until soft, 8–10 minutes. Remove from heat; add potatoes, cream, chives, and salt and pepper; mash until smooth, then stir in roasted vegetables.
Heat remaining oil and butter in a 12" skillet over medium-high heat. Add vegetable mixture; cook, flipping once, until browned, 18–20 minutes.