Bubble and Squeak

A hearty fried vegetable hash with brussel sprouts, carrots, parsnips, and potatoes. Would also work well with leftover vegetables. From Saveur magazine.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 8  ounces Brussels sprouts, halved
• 6  medium carrots, chopped
• 3  medium parsnips, chopped
• 6  tablespoons olive oil
• 2  lbs russet potatoes
• 6  tablespoons butter
• 1  small onion, minced
• 1⁄4 cup heavy cream
• 3  tablespoons  finely chopped chives

Directions

1. Heat oven to 400* F. Place brussels sprouts, carrots, and parsnips on a baking sheet, toss with 4 tbsp oil, salt and pepper. Bake until tender, 25 minutes. Cool.
2. Meanwhile, boil potatoes for 20 minutes. Drain and set aside.
3. Melt 2 tbsp of butter. Cook onions for 8-10 minutes until soft. Remove from heat - add potatoes, salt, pepper, cream, and chives. Mash until smooth, and then stir in roasted vegetables.
4. Heat remaining oil and butter in a 12" skillet. Add vegetable mixture, and cook over medium high heat until brown, flipping once. Listen to it "bubble and squeak" as you cook it.