BUBBLE AND SQUEAK
Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
BUBBLE AND SQUEAK
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Finely chop the potatoes and crush slightly. In a frying pan melt half the fat and lightly fry the onion. Mix in the potato and greens and season well. Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath. Turn the bubble over, add the last of the fat and fry until the other side is browned.
BUBBLE AND SQUEAK WITH SAUSAGES AND ONION GRAVY
Bubble and squeak is a classic British dish of smashed-up winter vegetables, traditionally made from the Sunday roast leftovers. Use about 60 percent potato to get the right consistency, then whatever vegetables you like - carrots, Brussels sprounts, rutabagas, turnips, onions, leeks or savoy cabbage.
Provided by Jamie Oliver
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside.
- Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
- Preheat the oven and a roasting pan to 425 degrees F.
- Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together.
- Take the preheated roasting pan from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot broiler for 5 minutes.
- Remove the sausages to a plate and place the pan with the onions on the stove top. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
BUBBLE AND SQUEAK WITH STILTON
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels singing.
Provided by Tom Parker Bowles
Categories HarperCollins Winter Fall Side Carrot Leek Potato Brussels Sprout Cheese Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little.
- Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside.
- Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath.
- Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away.
TWO FAT LADIES' BUBBLE AND SQUEAK
Make and share this Two Fat Ladies' Bubble and Squeak recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop the potatoes and crush slightly.
- In a frying pan, melt half the fat and lightly fry the onion.
- Mix in the potato and sprouts and season well.
- Add more dripping or lard.
- Press the potato/sprouts mixture into the hot fat and fry over a moderate heat until browned underneath.
- Turn the veggie mixture over, add the last of the fat and fry until the other side is browned.
BUBBLE AND SQUEAK
This is a hearty and creamy sausage and cabbage main dish, for those of us who don't like tomatoes with cabbage. My mom made this often, now I do. This is easy and versatile; we have used cauliflower, broccoli or brussels sprouts for the cabbage. If you have a favorite bechamel sauce, feel free to use it-you will need 2 cups. This is an old fashioned English dish.
Provided by Kaarin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the sausage in a skillet.
- Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
- Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
- Layer the cabbage on top, salting to taste.
- To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens.
- Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
- Pour sauce over cabbage and top with the bread crumbs.
- Bake 30-40 minutes at 350 degrees F till bubbling and hot.
Nutrition Facts : Calories 426.9, Fat 32, SaturatedFat 14, Cholesterol 89.1, Sodium 656, Carbohydrate 17.4, Fiber 1.2, Sugar 1.8, Protein 17
BUBBLE AND SQUEAK CAKES
A classic British breakfast dish - belonging to the working class rather than the landed gentry - that traditionally had no fixed ingredients because it was made from whatever had been left over from a previous meal. Nonetheless, it usually included mashed potatoes and cabbage and/or leeks. I have fond childhood memories of eating Bubble and Squeak at friends' houses in England. This version I found on a 'Pan or Wok' recipe card from International Masters Publishers. In its ingredients, it certainly contains a few modern touches. Since this a traditional dish, and since there are so many variations, who's to say what's traditional? This particular recipe for Bubble and Squeak Cakes is delicious. I also like the idea of making individual cakes: so much easier to handle in the pan and everyone gets more of the browned crust. If you have not eaten Bubble and Squeak before, after making it once, go traditional and make it with whatever you have left-over. Although traditionally a breakfast dish, in 2005, I can imagine this dish being served at any time of the day or night. Not at your most elegant dinner party perhaps, but anywhere else. In posting it here, I've left the ingredients exactly as I originally found them on the recipe card. No herbs! No onions! No garlic! I confess I do add these. I've included a few suggested departures from the recipe in brackets within the instructions, and in the notes at the end. Recipes are not sacred texts to be revered; and traditional recipes like this one invite you to add your own personal touches and to vary them to satisfy your whims.
Provided by bluemoon downunder
Categories Breakfast
Time 40m
Yield 4 Bubble & Squeak cakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.
- Place the serving plates in a low oven so that they will be warmed when required.
- Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
- (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.).
- Add the leeks to the pan and sauté for 2 minutes.
- Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.).
- Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm.
- Add the mushrooms and tomatoes to the pan and sauté for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil)
- Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately.
- Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.
Nutrition Facts : Calories 479.1, Fat 30.1, SaturatedFat 7.8, Cholesterol 94.6, Sodium 1055, Carbohydrate 30.7, Fiber 5.4, Sugar 6, Protein 22.7
STEAK AND EGGS WITH BUBBLE AND SQUEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the bubble and squeak: Preheat the oven to 350 degrees F.
- Add the cabbage to a pan, cover with chicken stock and bring to a boil. Lower the heat and simmer until tender, about 1 hour.
- Drizzle the squash halves with the oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool.
- Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher.
- For the steaks: In a bowl, mix together the parsley, salt, pepper and lemon and lime juice. In a shallow bowl, cover the steaks with the sauce and marinate for 30 minutes.
- Measure out 2 cups of the mashed potatoes, 1 cup of the cooked cabbage and 1 cup of the roasted squash into a large bowl (save the remaining vegetables for another use). Add the egg and some salt and pepper and mix well. Form into four equal cakes, each about 1 inch thick.
- To cook the cakes, heat a saute pan over medium-high heat. Add some butter and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm.
- For the poached eggs: Heat 8 cups water and the vinegar in a pot until simmering. Carefully crack the eggs into the water and cook for 3 minutes. Remove the eggs with a slotted spoon and place on a plate or into soup cups until plating.
- To cook the steaks, heat a thick-bottom pan over high heat until smoking. Remove the steaks from the marinade. Reduce the heat to medium, add the oil and steaks and cook for 3 minutes on each side. Set the steaks aside on a plate to rest for 2 minutes. Add the Sriracha to the pan and stir to create a pan sauce. Slice the steaks on the bias.
- Place a bubble and squeak cake on each plate followed by some sliced steak. Top with a poached egg and finish with the pan sauce.
BUBBLE AND SQUEAK SLICE
Another Dairy Australia find from from cookbook. So easy and I did substitute some of the vegetables, which worked so well with cleaning out my vegetable drawer in the fridge, but I am posting the recipe as written. Served with relish this makes a wonderful snack or side dish. This is perfect for lunches the next day as well.
Provided by Tisme
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a non-stick frypan, add zucchini, carrot, peas, corn, garlic and water and cook until just softened. Cool slightly.
- Combine the cooked vegetables with spring onions, cheddar, feta, eggs, milk, herbs and flour.
- Spoon the mixture into a lined 28cm x 18cm slab pan. Stud the cherry tomatoes onto mixture decoratively and bake at 180°C for 35 minutes or until golden and cooked.
- Rest for 10-15 minutes before sprinkling with basil, slicing into small squares and serving.
BUBBLE AND SQUEAK WITH CORN PUREE
Steps:
- In a large mixing bowl add mashed potatoes, stuffing and turkey meat. Mix well. Using your hands form patties (about 3 to 4-inches wide). Heat 2 tablespoons oil in a nonstick skillet and fry the patties until golden brown on both sides for about 5 to 7 minutes. Do this in batches, if necessary.
- Add the corn and vegetable stock to a saucepan on medium-heat to warm up and puree with an immersion blender. It will have a chunky consistency. Once its heated, season with salt and pepper, to taste.
- Wilt the spinach in a large heated skillet with the remaining oil. Saute for about 3 minutes. To serve pour the puree in the center of each plate and top with some spinach. Place the bubble and squeak on top of the spinach and serve with leftover cranberry sauce for dipping.
COLLARD GREENS BUBBLE AND SQUEAK
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the collards: Add the stock, apple juice, onions, Cajun seasoning, bacon and collard greens in a large pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour. Then remove from the heat and drain the liquid from the pot, and allow the collards to cool.
- For the potatoes: In a large pot bring 1 gallon of water to a boil, then add the potatoes and cook until softened, 15 to 18 minutes. Then drain. Press the potatoes, half of the flour and the butter through a food mill or ricer into a bowl. Next add the salt and white pepper, then blend with a whisk. Taste and add additional seasoning if needed.
- To create the cakes, blend the potatoes with the collards in a bowl. Portion into 6-ounce cakes, about 4-inch rounds. To cook, heat a pan over medium-high heat, then add the oil. Dust the cakes with some of the remaining flour. Place the cakes in the pan and cook until browned, 3 minutes. Then flip and repeat process on second side, 2 to 3 minutes. Remove from the pan and serve.
BUBBLE AND SQUEAK - TRADITIONAL BRITISH FRIED LEFTOVERS!
I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to "fry up" your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.
Provided by French Tart
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.
- Method if using mashed potatoes:.
- Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.
- Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).
- Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.
- Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan.
- Cook again over a medium heat until the other side is golden brown.
- Cut into wedges and serve with eggs and bacon for breakfast, or bread and butter for a light snack or supper dish. This is also wonderful as an accompaniment to stews and casseroles.
- Method for diced boiled or roast potatoes:.
- If using diced boiled or roast potatoes, mix all the vegetables together as above, and just fry them in a frying pan together; there is no need to press them down into a cake - stir them regularly to achieve an all over colour; then serve them with a spoon, rather than cut into slices. They still taste the same!
Nutrition Facts : Calories 224.3, Fat 12.3, SaturatedFat 7.7, Cholesterol 32.8, Sodium 464.4, Carbohydrate 26.5, Fiber 4.5, Sugar 5.4, Protein 3.7
BUBBLE AND SQUEAK
The name of this dish is due to the sounds that are emitted during cooking, the cabbage bubbles as it is boiled and then squeaks in the frying pan. NOTE: This classic British dish originally contained beef along with the leftover cooked potatoes and cabbage, though today people don't generally bother with the meat.
Provided by Millereg
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently.
- Add the potatoes and cabbage.
- If you are including the beef, add this as well.
- Fry over a medium heat for about 15 minutes until brown then serve.
- Omit the beef and lamb and bacon fat for Vegetarian.
BUBBLE AND SQUEAK WITH VEGGIE BACON AND CELERIAC (VEGAN)
It was Paddys Day today. We drank stuff and I made stuff. It was good as per usual. Veganised things to make them more my style/ My husband loved this and he's a die hard meaty man. (Please see adjustments to frying pan method if the handle of pan falls off and makes pan unusable and very annoying) oh and I dunno how much is in a packet of redwoods bacon. I guessed 200g so however much you like I suppose. I think this would go nice with lentils. I had it with a bit of vegan cheese and gravy. Sounds weird tastes nice.
Provided by cakeinmyface
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel your potato (aka spuds) and peel your quarter or celeriac and cut both into into 1 inch bits. Put in large pan of water with a sprinkle of salt and boil for twenty minutes until tender.
- Meanwhile shred your cabbage and boil in separate pan for around 5 minutes.
- Slice your onions and leeks finely and squish your garlic with a a garlic crusher.
- Slice your veggie bacon into strips or chunks and fry gently about a minute a side in the oil.
- Add the onions and leeks in a frying pan for a couple of minutes.
- Next add the garlic and the drained cabbage cook for five minutes.
- Drain the spuds and celeriac well and mash with the soy spread and spy milk season with a bit of salt.
- Add the frying pan mix and give a good mash about.
- Now you can either squish the mixture into an even "patty" in the frying pan and cook for about 5 minutes on a medium heat so it becomes like a cake with a crispy bottom and the grill the top or (if your using a wok because the handle has fallen off your frying pan) put into an oven proof dish and press into a patty. Put in oven on gas mark 8 for twenty minutes until a bit crisp on the top.
- If you're feeling super flash top with a think layer of vegan mozzarella and sprinkle of vegan parmesan.
- I used only a little insey weensey bit and served with veggie gravy.
- Yummy yummy in the tummy.
Nutrition Facts : Calories 263.9, Fat 15.3, SaturatedFat 2.5, Sodium 171.6, Carbohydrate 29.8, Fiber 3.8, Sugar 4.1, Protein 3.8
POACHED EGGS WITH SMOKED SALMON AND BUBBLE & SQUEAK
Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish
Provided by Jennifer Irvine
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 7
Steps:
- Cook the potatoes in a pan of boiling water until tender, then drain.
- Heat the oil in a non-stick frying pan or wok. Sweat the cabbage and the spring onions in the pan for a couple of mins. Meanwhile, chop and squash the potatoes roughly, then add to the pan along with the chives. Cook for 4-5 mins, flip it over (don't worry if it breaks) and cook for a further 4-5 mins.
- Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.
- To serve, divide the bubble & squeak between 2 plates, place the smoked salmon and poached eggs on top and grind over a little black pepper, to taste.
Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2 milligram of sodium
BUBBLE AND SQUEAK CASSEROLE
This is my variation on the Irish leftover dinner recipe.
Provided by Claudia Miller
Categories Casseroles
Number Of Ingredients 11
Steps:
- 1. Cook and smash potatoes with a fork and place in bottom of a greased (Pam) 9 x 9 baking casserole dish. Spread cottage cheese or ricotta cheese on top of potatoes if desired.
- 2. Cut bacon into 1 inch pieces and fry in skillet until crisp. Remove from pan with slotted spoon. Leave small amount (1 TBLS) of drippings in skillet. Add 2 tablespoons of butter to drippings.
- 3. In fry pan with drippings and butter, saute chopped onion. Add cabbage and saute until translucent. Add bacon and mix into cabbage. Layer on top of potato mixture. Salt and pepper casserole. Add optional ham if you choose a meatier dish.
- 4. Melt butter in skillet. (May use same skillet as used for cabbage.) Add flour and saute for about 2 minutes until blended and bubbly. Add milk and saute until thickened. (about 3 minutes) Pour over casserole and use knife or fork to make slits in the casserole so the sauce seeps into the dish.
- 5. Cover with foil and bake for 45 minutes at 350. Remove foil and finish baking for another 10-15 minutes, until bubbly.
BUBBLE AND SQUEAK
Make and share this Bubble and Squeak recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together potatoes, cabbage, onion, garlic, chives, ham, and bacon.
- Season to taste with salt and pepper.
- Heat bacon drippings in skillet; add potato mixture and form a patty.
- Brown over medium heat on one side.
- Invert onto plate and serve.
BUBBLE AND SQUEAK
Just couldn't resist.... from FoodReference: BUBBLE AND SQUEAK An old English dish, named for the sounds the ingredients make while cooking (or from the sound one's stomach makes after eating it). Some sources say it was originally cold boiled beef and chopped cabbage, others claim it was originally mashed potatoes and cabbage, while some claim it originally contained all three. Today it is typically made from leftover potatoes and cabbage fried together.
Provided by Queen Dragon Mom
Categories European
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop the potatoes and crush slightly.
- In a frying pan melt half the fat and lightly fry the onion.
- Mix in the potato and greens and season well.
- Add more dripping or lard.
- Press the bubble into the hot fat and fry over a moderate heat until browned underneath.
- Turn the bubble over, add the last of the fat and fry until the other side is browned.
SPICED BUBBLE AND SQUEAK
A different twist on the great classic ...perfect for those left over veggies, but worth cooking some for too!
Provided by Noo8820
Categories Lunch/Snacks
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Mash together the cooked veggies, but not too much.
- Heat the oil, add the cumin and chilli flakes. Once sizzling, add the veggie mix with the spices and press down firmly to brown the underside.
- Cook, stirring occasionally, until heated through.
Nutrition Facts : Calories 72.1, Fat 7.5, SaturatedFat 0.9, Sodium 16.7, Carbohydrate 1.6, Fiber 0.7, Sugar 0.1, Protein 0.5
BUBBLE AND SQUEAK. POTATO AND CABBAGE
Old Scottish English Irish comfort food. It gets the name from the sound of its cooking. Simple but yummm
Provided by mary hendricks
Categories Vegetables
Time 40m
Number Of Ingredients 8
Steps:
- 1. Wash potatoes and boil.. You don't want them cooked through but just softened a little. I stick with a fork if it goes in with a little resistance they're done. Since in cold water and let sit
- 2. Peel and slice onion
- 3. Wash and slice cabbage
- 4. Cut lightly cooked potatoes into 1 1/2 inch chunks
- 5. Heat oil in large skillet. Add onions and garlic and potatoes. Cook over med. High heat .. Don't mess with them to much ya want the potatoes to get a nice crust on them before fkipping.
- 6. Once potatoes are flipped add cabbage on top cover and allow potatoes to brown. Stir it all up and continue to cook cabbage down .
- 7. Once cabbage has cooked add the butter give it a good stir and salt and pepper to taste.
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