Bubble and Squeak Recipe

Place potatoes in a bowl and wash under cold water until water runs clear. Place in a medium saucepan with salt. Add water to generously cover. Bring to a boil; reduce to a simmer, and cook, uncovered until soft, about 15 minutes.

Peel and mash the boiled potatoes, using a fork or food mill and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry the bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice and then combine vegetables with the mashed potatoes. Refrigerate for 2 hours.

Shape potato mixture into 10 patties and heat the reserved bacon fat in a clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.