RECIPE - Rumbledethumps with Scotty Brand Potatoes

I’m sure many of us always have left over mash potato and those sad vegetables that stare at you from the back of the fridge. There never seems to be enough of the mash nor the veg to constitute a whole meal so what do we do with those 4 tablespoons of mash, 3 lonely trees of broccoli, the wilting cabbage, the asparagus and other veg?

We make Rumbledethumps! That’s what we do! And Scotty Brand potatoes do make perfect Rumbledethumps especially on National Potato Day, Friday 19th August 2022.

RECIPE FOR RUMBLEDETHUMPS USING SCOTTY BRAND POTATOES

Rumbledethump is a traditional Scottish Borders dish, that’s similar to Bubble n Squeak with the main ingredients being potato, cabbage and onion; mostly using up your leftovers.

I’ve taken this humble dish and twisted it around a bit, turning it into a perfect hack for using up just about anything left in the fridge.

Rumbledethumps are perfect for vegetarians, gluten freebies and carnivores (obviously by adding some meat protein!)

INGREDIENTS

  • Left over mash or freshly made mash made using 3 x medium Scotty Brand potatoes

  • 3 x brussel sprouts

  • 4 x spears of asparagus

  • Dornoch Scottish Brie

  • 6 x slices of Prosciutto ham or bacon

  • Butter

  • Oil

This will make one large Rumbledethump or several small ones depending on how large you want to make them.

METHOD

  • Roughly chop up your asparagus spears, cut the brie cheese into small chunks, and slice your brussel sprouts.

  • Add the asparagus and the brussel sprouts to a frying pan with a knob of butter. We want these to get soft but also to get some colour on them. Do keep an eye on it though as they can catch quite quickly and you don’t want them to burn.

  • Once these are cooked lay you prosciutto ham in ribbons over the mixture and cook for a further 2 minutes.

  • Remove from the heat and place this mixture into a large bowl with the mash potato. Give it a good mix but be gentle, we just want the ingredients incorporated into the mash, not beaten to a pulp!

  • Once the mash, asparagus, brussels and ham are one, put it all back into the frying pan and press it outwards to the edges of the pan, cover the whole pan with the mixture.

  • Add several knobs of butter at the edges for extra buttery crispiness, but also to help caramelise the underside. Every now and then give the frying pan a shake, making sure that the rumbledethump hasn’t stuck to the bottom of the pan.

  • Once you think a crust has formed on the bottom, place a plate over the frying pan and flip the rumbledethump out onto the plate so that the bottom is now the top and then slide the rumbledethump back into the pan so that the top now has time to cook underneath.

  • Add more butter it needed.

  • Randomly place the chunks of brie over the top of the rumbledethump and let the whole thing slowly cook away.

  • After 5 minutes or so, the bottom should be done.

  • Place the pan under a grill, just to make the cheese super gooey and lush.

  • Remove from pan and slide it onto a serving platter.

  • Garnish with some fresh tarragon or some baby tomatoes.

  • Enjoy!

This massive Rumbledethump is superb as a main meal or as a side. The combination of salty ham, gooey Scottish brie and those fluffy buttery mash potatoes, is comfort food at its very best.

Scotty Brand potatoes are available to buy from Asda, Coop, Tesco and Sainsbury’s.

Find out more about Scotty Brand products on their website - www.scottybrand.com

Dinner, eat and drink, latest blog post, lunch, most popular, recipe, Recipes, ScottishBy Adele ConnRECIPE FOR rumbledethumps, rumbledethumps recipe, scotty brand recipe, scotty brand potatoes