*Bubble and Squeak*
Serves 4

Traditionally made by frying up the leftover potatoes, cabbage or Brussels sprouts (Christmas) in the drippings from the roasted Sunday joint.  From what I understand the name came from the noise made from the vegetables as they fried in the pan, although I have also heard that it might have something to do with the effects that brassica vegetables might have on the human digestive system . . . ahem . . .  If you don't have any leftover potatoes, you can always cook some to use in the recipe in some boiling salted water, just until they are tender, drain, cool and then proceed as per the recipe.

2 TBS butter, lard or meat drippings
a splash of oil
2 large mugs of leftover roasted potatoes, roughly diced
one medium onion, peeled and chopped
2 large mugs leftover cooked cabbage, Brussels Sprouts, and other cooked vegetables,
roughly chopped
salt, pepper and summer savoury to taste

Heat the butter in a wide heavy skillet or frying pan along with the oil.  Once it is hot add the onions and cook, stirring, until they have softened.  Add the remaining vegetables along with the herbs, salt and pepper.   Give them a good stir to mix, then press the mixture down into the frying pan to compact it a bit.  Cook, without stirring, over medium heat for about 5 to 7 minutes until they are beginning to brown.  Give them a good stir, and repeat, allowing it to brown again.  Once it is as crisply browned as you like, remove from the heat and serve, spooned out onto plates with, or without gravy.  Some people like to just have it with a poached or fried egg on top which is also very good.