This Sausage Pumpkin Bubble and Squeak is a hearty and incredibly comforting autumnal twist on the classic British dish. Perfect for brunch!
Bring a large pot of salted water to the boil. Peel, deseed, and chop the potatoes and pumpkin into cubes. Drop the potatoes and pumpkin into the water and boil for 10-15 minutes or until tender, but not falling apart. Drain the vegetables and let them sit uncovered while you start on the squeak.
Place a medium non-stick frying pan over medium heat and add the sausage meat. Brown the meat, breaking it up into small pieces as it cooks. Once the meat is browned, remove it to a plate and set it aside, reserving the fat in the pan.
This dish is best served immediately after cooking. Any leftover bubble and squeak will keep in an airtight container in the fridge for up to 2 days.