This is a British classic, but I had a problem with it: I hate Brussels sprouts. I have never been able to like them. So there’s a substitution right there with some cabbage in the form of coleslaw. This dish is the way to get rid of holiday leftovers. I hope you like it.

4 strips of bacon (Happy Family Ranch)
1 1/2 tablespoon butter (but duck fat is better)
1 cup leftover mashed potatoes (ok, we only make mashed potatoes three times a year, so I used package)
2 bunches scallions, chopped
1 clove garlic, minced
1 cup shredded cabbage
1 cup pork gravy if you want

Cut bacon in small pieces.

Heat non-stick skillet to medium.

Fry bacon until crispy; remove bacon and drain.

Save remaining bacon fat in pan.

Add garlic and cabbage to bacon skillet.

Cook for 5 minutes and add scallions.

Add mashed potatoes and bacon, mix with cabbage and scallions until everything is combined.

Let cook until bottom is brown, about 6-8 minutes.

Flip and cook another 6-8 minutes until brown.