Bubble and Squeak is a classic leftover dish that deserves a place on any Sunday table.

Ingredients:

• 4 medium-sized Russet potatoes (baked, flesh scooped out)
• 1 Fuji apple (peeled, cored, and quartered)
• 1 Rutabaga (peeled and quartered)
• 1 lb Brussels sprouts (halved and sautéed until heavily browned)
• 1 large parsnip (peeled and cut into large chunks)
• 1/3 cup sliced scallions
• Olive oil (to taste)
• Unsalted butter (to taste)
• 1 stem of rosemary
• 3 stems of thyme
• 6-8 sage leaves
• Kosher salt and freshly ground black pepper (to taste)

Method:

1. In a large saucepan, blanch the rutabaga, parsnip, and apple in salted water until cooked through.
2. Allow the mixture to cool, then blend until smooth and set aside.
3. Sauté the Brussels sprouts and set aside.
4. In a large mixing bowl, combine the potato flesh, puree, and Brussels sprouts. Mix well by hand.
5. In a well-seasoned cast-iron pan over medium heat, fry the herbs in butter. Remove the herbs, then add the potato mixture to the pan and flatten it out.
6. Cook over low heat for 20-30 minutes until a crust develops.
7. Place a large plate over the pan and flip the mixture onto the plate. Slide the mixture back into the pan and cook the other side for an additional 20-30 minutes on low heat.
8. Flip the mixture onto a serving platter.
9. Allow it to cool for 10 minutes.
10. Cut into pie wedges and serve with a fried egg on top.