A modern twist on the classic Bubble and Squeak, this recipe brings a delightful crunch and flavor to your table.
Peel and dice the potatoes into small cubes.
Cut the potatoes evenly to ensure they cook at the same rate.
Boil the potato cubes in salted water until tender, then drain and set aside.
Avoid overcooking the potatoes to prevent them from becoming mushy.
Finely chop the onion and Brussels sprouts.
Use fresh Brussels sprouts for the best flavor and texture.
Heat butter and olive oil in a frying pan over medium heat.
Combining butter and olive oil prevents the butter from burning.
Add the onion to the pan and sauté until translucent.
Stir occasionally to avoid burning the onion.
Mix in the Brussels sprouts and cook until slightly softened.
Cook the sprouts until they are bright green and tender.
Add the boiled potatoes to the pan and season with salt and pepper.
Gently mix to avoid breaking the potatoes too much.
Press the mixture into the pan and cook until the bottom is golden brown.
Use a spatula to press the mixture firmly for a crispy crust.
Flip the mixture carefully and cook the other side until golden brown.
Slide the mixture onto a plate, then invert it back into the pan to flip easily.
Serve hot, garnished with fresh herbs if desired.
Serve immediately to enjoy the crispiness.
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