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Bubble and Squeak


with Peppadew® Roasted Red Peppers

A festive twist on the usual bubble and squeak, add some diced Peppadew® Roasted Red Peppers to leftover vegetables for a quick and easy breakfast, brunch or vegetable accompaniment idea.

Recipe submitted by www.lavenderandlovage.com


Easy

Difficulty

Serves

Serves 4

Prep time

Preparation
5 min

Cook time

Cooking
20 min

Peppadew® Roasted Red Peppers

Method

  1. Melt the butter in a large frying pan or skillet and add the leftover vegetables and chopped Peppadew® Roasted Red Peppers - fry them over a medium heat until a crust forms underneath, then turn it over or mix it up with a wooden spatula and continue frying until it is hot and golden brown. Season to taste with salt and pepper.
  2. Scatter the fresh chopped parsley over the top and serve straight from the pan with fried eggs for breakfast and/or brunch, or as part of a cooked main meal.

For more exciting original recipes go to www.lavenderandlovage.com


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Ingredients

  • 50g salted butter
  • Leftover mashed potatoes (about 450g)
  • Leftover cooked cabbage of sprouts (about 225g)
  • Leftover cooked carrots (about 150g)
  • 4 x Peppadew® Roasted Red Peppers (cut into small pieces)
  • salt and pepper to taste
  • freshly chopped parsley

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