These bubble and squeak cakes are absolutely perfect for using up leftovers from your Sunday roast or even Christmas dinner. While we may use affiliate links, we would never allow this to influence product listings or recommendations. Fry the remaining eggs and place on the remaining cakes, and then serve topped with the chives.*This post may contain affiliate links. Place 1 egg on top of each bubble and squeak cake. Crack 3 of the eggs into the pan, sprinkle with salt and pepper and cook until the whites are set. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Cook the patties in batches until the bottoms turn golden brown, 4 to 5 minutes, and then flip and cook until the second sides are crisp and golden brown, another 4 to 5 minutes. Mix well and divide the vegetables and bacon into 6 even patties.

Cook the Brussels sprouts in the same skillet over medium heat until wilted and tender, about 5 minutes, and then transfer to the bowl of vegetables. Transfer to the bowl with the vegetables using a slotted spoon, leaving as much bacon fat in the skillet as you can.

Meanwhile, cook the bacon in a large heavy-bottomed skillet over medium heat until brown and crisp, about 8 minutes. Season with salt and pepper and roughly mash, leaving lots of large, coarse chunks. Drain well, shaking off as much moisture as possible, and then transfer to a large bowl with the butter. Bring the water to a simmer, salt it generously and cook the vegetables until just tender, about 10 minutes.

Place the potatoes, cauliflower, carrots and parsnips into a large saucepan and cover with cold water by 2 inches.

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