Ingredients
50g butter
½ tbsp oil
120g leek or onion, thinly sliced
500g Brussel sprouts, kalettes, sprout tops, cabbage or kale, sliced
1kg cooked leftover potatoes (roasties, mash, boiled, jackets)
Salt
Pepper

Method
Into a non-stick frying pan over a medium high heat, put half of the butter and ½ tbsp of oil, heat and then cook your leek or onion for 3-5 minutes until soft and translucent. Add the greens to the pan, season and cook for another 3-5 minutes until starting to soften. Add the rest of the butter and, when melted, add the potatoes and seasoning and thoroughly stir through so the potato and vegetables are mixed through. Check the seasoning and, when happy, push the mix down to flatten and then leave untouched for 5 minutes to get a nice fairly dark golden crust on the bottom. Carefully turn over (I find sliding onto a plate and then putting it back in, crust facing up the easiest way. Cook for another 5 minutes or so until golden, be brave here, dark golden will give you the best flavour. The truth is you can do this whole step in 10 minutes but if you have time to wait for the golden crust, it really is special.

You can also make individual bubble and squeak cakes if you prefer, to do this, cook the mixture as above and leave the mixture to cool a little before dividing up. Get 2 bowls, one with a beaten egg and one with a couple of tbsps of flour. Take each ‘cake’ individually and dip into the egg mixture and then into the flour. Put to one side. Heat a tbsp or two of oil and when hot, add the cakes and cook for 3-5 minutes each side or until golden.