Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.Alternatively, leave out completely for a vegetarian option – you could add in some chunks of feta or sundried tomatoes for a change. Tips: Swap the pancetta for leftover chopped ham or gammon if you have any, mixing it in with the potatoes and veg. Serve two per person with fried eggs and bacon for breakfast or brunch, or as part of a Boxing Day buffet with leftover cold cuts and chutneys.You may need to cook in batches, keep cooked cakes warm in a low oven while frying the rest. Add a splash of oil to the pan and fry the cakes for 3-4 minutes each side, or until golden brown all over.Mix in the egg until it just starts to come together then shape the mixture into 8 small cakes with wet hands.Add the chopped potatoes, vegetables and parsley, season well and mash together – you can make this as chunky or smooth as you like.Transfer the mixture to a large bowl to cool slightly. Cook for a few minutes until crispy then add the shallot and garlic and cook for a further 4-5 minutes until softened and lightly coloured. Place a frying pan over a medium heat and add the pancetta.Sea salt and freshly ground black pepper.250g leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips or cabbage, roughly chopped.250g leftover roast potatoes, roughly chopped.
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