Fish Nuggets with Bubble and Squeak

Use up your Christmas leftovers with this easy peezy bubble and squeak, delicious served with our Fish Nuggets and a great way to help you family get one of their two portions of fish per week.* Our Fish Nuggets are a source of protein, made with 100% fish fillets and contain no artificial colours, flavours or preservatives.*As recommended by the Irish Heart Foundation.
Print Recipe


1 bag Donegal Catch Fish Nuggets

300g leftover roast potatoes

150g leftover Christmas vegetables, we used carrots, brussels sprouts and garden peas

100g butter

2 garlic cloves, crushed

200g kale, stalks removed

Sea salt

Freshly ground black pepper


  1. Preheat oven to 200 C / 180 C fan. Place the Donegal Catch Fish Nuggets onto a baking tray and place into the oven to cook for 20 - 25 minutes, until golden and piping hot throughout. If you are using an air fryer, please check manufacturer's guidelines for best results.
  2. For the bubble and squeak, chop the potatoes in half and chop any bigger bits of the vegetables into bite sized pieces. Melt 75g of the butter in a large frying pan and add 1 crushed garlic clove. Cook for a minute then add the potatoes. Fry for 5 - 7 minutes then add the vegetables and cook for a further 5 - 7 minutes, stirring to make sure nothing catches - don’t worry if everything starts to break down - you are aiming for a potato hash like mixture. Season with salt and pepper.
  3. In a separate pan heat the remaining 25g butter with the other crushed garlic clove and add the kale. Cook for 5 minutes, stirring, and adding a splash of water every now and then if you think the kale is catching. Season with salt and pepper.
  4. Serve the nuggets, bubble and squeak and kale onto plates and enjoy.

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