Sliced Sprout Bubble & Squeak

Serves 4

Made using the Masha


  • 500g floury potatoes, eg Maris Piper or King Edward, peeled and diced into 2.5cm cubes
  • 25g butter
  • 250g Brussels sprouts, trimmed
  • Salt and freshly ground black pepper
  • 4 tbsp plain flour
  • 3 tbsp vegetable oil


  1. Boil the potatoes in a large pan of salted water for 15 minutes or until tender. Drain well, return to the pan and cover for 2 minutes to dry out slightly.
  2. Add the butter and allow it to melt over the potatoes then process the potatoes with the Masha for approximately 20 seconds until smooth.
  3. Cook the sprouts in boiling water for 5 minutes until tender but still crunchy. Drain and cool quickly in cold water. Drain well then slice finely into rounds.
  4. Gently combine the sprouts with the potatoes and season to taste. Allow the mixture to cool then shape into rounds using a medium Press & Present Cooking Ring. Dust each round on both sides with flour.
  5. Heat the oil in a non-stick frying pan and fry the rounds on a moderate heat for 3 minutes on each side, turning carefully until heated through and golden. Serve hot.

Tip: Slicing the sprouts is easy with the Chef’n® Pull’n Slice Mandoline.