Give this easy bubble and squeak recipe a go this week. Made with pistachio dukkah, it’s a delicious way to use up leftover vegetables.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs Coles Australian Olive Oil
200g diced bacon
2 tbs pistachio dukkah
4 cups leftover cooked vegetables (such as cauliflower and broccoli)
350g Coles Kitchen Crème Royale Potato Mash
1/2 cup (120g) sour cream
Fried eggs, to serve
Sriracha or chilli sauce, to serve
Pistachio dukkah, extra, to serve
Flat-leaf parsley leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a frying pan over medium-high heat. Add the bacon and cook, stirring, for 2 mins or until browned. Add the dukkah and cook for 30 secs or until aromatic. Transfer to a large bowl with the vegetables and mashed potato. Stir to combine.
Step 2
Spoon the potato mixture into a greased frying pan over medium heat, spreading to cover the base of the pan. Cook for 2 mins or until heated through. Turn and cook for 2 mins or until golden brown. Top with the sour cream and eggs. Drizzle with sriracha or chilli sauce and sprinkle with extra dukkah and parsley.
4 cups leftover cooked vegetables (such as cauliflower and broccoli)
350g Coles Kitchen Crème Royale Potato Mash
1/2 cup (120g) sour cream
Fried eggs, to serve
Sriracha or chilli sauce, to serve
Pistachio dukkah, extra, to serve
Flat-leaf parsley leaves, to serve
Description
Give this easy bubble and squeak recipe a go this week. Made with pistachio dukkah, it’s a delicious way to use up leftover vegetables.
Method
Step 1
Heat the oil in a frying pan over medium-high heat. Add the bacon and cook, stirring, for 2 mins or until browned. Add the dukkah and cook for 30 secs or until aromatic. Transfer to a large bowl with the vegetables and mashed potato. Stir to combine.
Step 2
Spoon the potato mixture into a greased frying pan over medium heat, spreading to cover the base of the pan. Cook for 2 mins or until heated through. Turn and cook for 2 mins or until golden brown. Top with the sour cream and eggs. Drizzle with sriracha or chilli sauce and sprinkle with extra dukkah and parsley.
