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Mini Bubble and Squeak
Try this popular English breakfast made from all the best leftover roasted bits from your holiday feast.
By:
Kristin Guy
This little savory pot can be customized based on your dinner the night before and enhanced by adding a few more pops of fresh flavor the day of.
Kristin Guy
Ingredients
- 1/2 - 3/4 cup leftover roasted beef/brisket
- 1 cup leftover roasted potatoes
- 1/2 cup leftover miscellaneous roasted vegetables
- 1/2 cup leftover gravy or beef broth
- 1/2 cup fresh cherry tomatoes
- fresh sage, for garnish
Bake Ramekins
Preheat oven to 350 degrees. In a bowl, mash roasted potatoes and add chopped leftover vegetables, shredded roast beef and tomatoes. Drizzle a splash of gravy or beef broth into each small ramekin to keep everything moist and bake for 20 minutes.
Garnish
Add finely chopped fresh sage before serving.
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