I was watching a show on Food Network a few months ago when I was first introduced to bubble and squeak. Bubble and squeak is a traditional English dish made with leftover roasted vegetables and potatoes. The ingredients are added to a frying pan and browned. The dish starts to bubble and squeak a bit from the oil – giving it its name.
Something about this dish was so appealing to me, I knew I have to make my own version. I created this Autumn Harvest Bubble & Squeak to make the perfect holiday comfort food recipe. Garlicky mashed potatoes combine with roasted brussels sprouts, broccoli, carrots, savory sausage, sage, and cheddar cheese.
The recipe is so easy to make from scratch that you don’t have to use leftover vegetables. Idaho Spuds came to the rescue since they can be made with ease in just minutes. Idaho Spuds offer five delicious flavors that make a great plus one for the holidays. Be sure to check out the Home for the Holidays contest for a chance to win a luxury getaway to Shore Lodge on beautiful Payette Lake in McCall, Idaho.
This dish can be served for breakfast, brunch, lunch or dinner. It’s a savory dish you will want to eat over and over again. It’s wonderful served with a fried egg on top.
- 1 package Idaho Spuds Roasted Garlic Mashed Potatoes
- 2 cups chopped Brussels sprouts
- 1 cup chopped broccoli
- 1 cup chopped carrots
- ½ pound ground sausage
- 1 TBSP ground sage
- 1 tsp black pepper
- 1 tsp sea salt
- ¼ cup shredded extra sharp cheddar cheese
- chopped green onions for garnish
- Pre heat the oven to 400
- Prepare the Idaho Spuds according to the directions on the package and set aside.
- Place brussels sprouts, broccoli, and carrots on a baking sheet and roast for 15 minutes on each side.
- Add sausage, sage, pepper, salt, and roasted vegetables to a large skillet. Cooking until the sausage is no longer pink.
- Add in Roasted Garlic Mashed Potatoes and cheddar cheese. Mix well and allow the dish to brown.
- Serve immediately, plain or with a fried egg.
It’s comfort food done right.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.