Bubble and squeak—the British breakfast staple celebrated for its playful moniker and rustic flavors—is also a veritable #WasteNot hero, effortlessly sucking up leftover vegetables the morning after a magnificent roast beef supper. While it’s usually cooked freehand, we suggest that first-timers follow this recipe from Chefs Boot Camp alum Nick Leahy of Atlanta’s Saltyard.
Leahy starts by caramelizing onions, then combines them with mashed potatoes, an egg, and whatever veggies he has on hand—cabbage is traditional, but broccoli, carrots, and pretty much anything else will be just as delicious. He forms the mixture into patties (you can coat them with bread crumbs or grated cheese for some extra texture) and fries them until golden brown. Topped with a sunny-side-up egg, it’s an easy way to transform your leftovers into a hearty post-celebration meal. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Waste Not: How to Get the Most from Your Food, published by Rizzoli, is on sale now. Order your copy today!
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
