It is customary in Britain for families to gather on Sundays for a big midday feast called the Sunday roast. Traditionally, a large roast (usually beef) is served accompanied by various side dishes of vegetables - carrots, parsnips, potatoes, Brussels sprouts, peas, and the like.
Any leftovers - which there typically are - often get turned into “bubble and squeak,” a crusty hash eaten later in the week. This recipe is based on that dish. Substitute other cooked or leftover vegetables for the ones listed below, if you like.
- 8 tablespoons butter
- 1 small yellow onion, peeled and chopped
- 3 cups cubed cooked potatoes
- 2 cups quartered cooked Brussels sprouts
- 1 cup coarsely chopped cooked carrots
- 1 cup cooked shelled peas
- 14-oz Applegate Natural Roast Beef (cut into 1"-wide strips)
- Salt and freshly ground black pepper
- 1/2 bunch fresh parsley, chopped
Printable Shopping List
- Preheat the oven to 425°.
- Melt the butter in a large ovenproof cast-iron or other heavy-bottomed skillet over medium heat.
- Add the onions and cook until soft, about 5 minutes.
- Add the potatoes, Brussels sprouts, carrots, peas, and roast beef.
- Season to your taste with salt and pepper.
- Cook, stirring occasionally, until vegetables begin to brown, about 15 minutes.
- Gently press the hash into the skillet, flattening the top.
- Transfer the skillet to the oven and let cook until the top of the hash is golden, 5–10 minutes.
- Taste for seasonings and garnish with the chopped parsley.
(Warning: You may feel a little more British with each time you enjoy this dish, but it will not improve that bad British accent you try when telling certain jokes.)
Print This Recipe