Bubble and Squeak, Without the Leftovers Recipe

Directions

1. 1.

   Place potatoes in a small pot and cover with cold water, bring to a boil, and cook until potatoes are soft and mashable, about 8 minutes. Drain and place back in the pot; add 1 tablespoon butter and all of milk to the potatoes and mash. Season to taste with salt and pepper.

2. 2.

   Halve brussel sprouts, then using a small knife, make a V-shaped cut around the core of each halved sprout to remove the core. Discard the cores.

3. 3.

   Melt remaining butter in a sauté pan over medium heat and add chopped onion. Cook, stirring frequently, until soft and beginning to brown, about 6 minutes. Add brussels sprouts and 2 tablespoons water, cover, and steam stirring often until the leaves begin to separate and sprouts begin to soften (about 6 minutes). Add sprouts and onion to potatoes and mix until well combined; season to taste with salt and pepper.

4. 4.

   Place flour in a shallow bowl. Divide potato mixture into 8 evenly sized cakes and dredge in flour. Pour 1/4 inch vegetable oil into a skillet and heat over medium high heat until shimmering. Fry cakes on each side until brown (about 3 minutes per side) and serve immediately, topping with fried eggs if you’d like.