¼ cup garlic infused olive oil
150g smoked bacon, diced
1 leek, finely diced
2 cloves garlic, crushed
300g Brussel sprouts or cabbage, finely shredded
500g cold Spud Lite mashed potato
½ cup (60g) vintage cheddar, grated
¼ cup flat leaf parsley, roughly chopped
1 tablespoon thyme leaves, roughly chopped
1 teaspoon finely grated lemon zest
Salt flakes and freshly ground black pepper


1. Preheat oven to 120º
C (100ºC fan-forced) and line a baking tray with baking paper.

2. Heat 1 tablespoon oil in a large non-stick frying pan over a medium heat. Add bacon, leek and garlic, cooking for 5 minutes or until bacon is cooked and leeks are golden. Add sprouts, cover and cook for a further 2-3 minutes or until wilted. Remove from heat and allow to cool completely.

3. In a large mixing bowl, combine cold mash potato, cheddar, cooled bacon mixture, parsley, thyme, zest, salt and pepper, stirring until well combined.

4. Heat 2 teaspoons oil in the same non-stick frying pan over a medium heat. Evenly divide potato mixture into four and place one quarter in the pan. Using the back of a spoon press down gently until 2cm thick and shape into a round. Cook for 3-4 minutes or until golden before flipping with a spatula and cooking for a further 3-4 minutes. Place onto prepared baking tray and keep warm in preheated oven. Repeat process with remaining potato mixture.

5. Serve bubble and squeak as a brunch with fried eggs and roasted tomatoes or as a dinner with sausages, peas and gravy.



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