Best Bubble And Squeak Recipes

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BUBBLE AND SQUEAK



Bubble and Squeak image

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

3 medium potatoes, (about 1 pound) peeled and cubed
3 tablespoons 2% milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cabbage
1 tablespoon plus 4 tablespoons canola oil, divided
1 medium onion, finely chopped
2 to 4 tablespoons all-purpose flour

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



Bubble and Squeak image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 6

1 pound boiled, cold potatoes
2 ounces dripping or lard
1 onion, finely chopped
8 ounces cooked cabbage or sprouts, chopped
Salt
Black pepper, freshly ground

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 with Sausages and Onion Gravy image

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

1 1/2 pounds all-purpose potatoes, peeled and cut into chunks
1 1/4 pounds mixed winter vegetables such as carrots, Brussels sprouts, rutabagas, turnips, onions, leeks or savoy cabbage, peeled or trimmed and chopped into equal-sized chunks
Olive oil
2 knobs butter, divided
1 (7-ounce) package vacuum packed chestnuts
6 good quality pork sausages, linked together
6 good quality venison or beef sausages, linked together
Sea salt and freshly ground black pepper
Small bunch fresh rosemary, leaves picked and finely chopped
Nutmeg, for grating
3 red onions, peeled and finely sliced
Few bay leaves
1 tablespoon all-purpose flour
1/2 cup balsamic vinegar
1 cup plus 1 tablespoon good-quality vegetable or chicken stock

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



Bubble and Squeak With Stilton image

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

3 tablespoons vegetable oil
50g (about 3 ½ tablespoons) butter
1 large onion, thinly sliced
2 leeks, sliced
About 250g (½ lb.) leftover cooked potatoes, roughly diced
About 200g (7 ounces) leftover cooked carrots, diced
About 200g (7 ounces) leftover cooked brussels sprouts, cut in half
3 teaspoons chopped parsley
125g (4.4 ounces) Stilton cheese, roughly crumbled

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



Two Fat Ladies' Bubble and Squeak image

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

1 lb cold cooked potato
2 ounces meat drippings or 2 ounces lard
1 onion, finely chopped
1/2 lb Brussels sprout, cooked and chopped
salt & freshly ground black pepper

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



Bubble and Squeak image

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

1 lb pork sausage
1/2 onion, chopped
2 cups cabbage, chopped and cooked
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk, heated
salt and pepper
1/2 cup breadcrumbs

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



Bubble and Squeak Cakes image

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

175 g smoked streaky bacon or 175 g just under 6 ounces smoked streaky bacon
100 g leeks or 100 g just over 3 ounces leeks
1 egg
175 g mushrooms, a small mushroom variety or 175 g just under 6 ounces mushrooms
175 g cherry tomatoes or 175 g just under 6 ounces cherry tomatoes
225 g white cabbage or 225 g just over 7 ounces white cabbage, cooked
3 tablespoons vegetable oil
450 g potatoes or 450 g just over 14 ounces potatoes, cooked and mashed
salt & freshly ground black pepper

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



Steak and Eggs with Bubble and Squeak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 18

1 small head cabbage, roughly chopped
Chicken stock, as needed
1 butternut squash, split lengthwise and seeds scooped out
Grapeseed oil, for drizzling
Salt and freshly ground black pepper
1 1/2 pounds potatoes, peeled and quartered
1 egg
Butter, for frying cakes
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon white pepper
Juice of 1 lemon
Juice of 1 lime
Four 4-ounce flank steaks or bison steaks
1 teaspoon grapeseed oil
1 teaspoon Sriracha
1 tablespoon vinegar
4 eggs

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



Bubble and Squeak Slice image

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

1 medium zucchini, grated
1 carrot, grated
1/3 cup frozen peas
1/3 cup corn kernel
1 garlic clove, crushed
1 tablespoon water
4 spring onions, chopped
1/2 cup reduced-fat cheddar cheese, grated
1/3 cup reduced-fat feta cheese, crumbled
4 eggs, lightly beaten
1/4 cup reduced-fat milk
1/4 cup fresh herb, chopped (parsley, mint, chives, basil)
1/2 cup self-raising flour
8 cherry tomatoes, halved
1 tablespoon fresh basil leaf, torn, optional for serving

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



Bubble and Squeak with Corn Puree image

Provided by Danny Boome

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups leftover mashed potatoes
1 cup leftover stuffing
1 cup left over turkey meat, diced
3 tablespoons vegetable oil, divided
2 cups leftover corn
1 cup vegetable stock
Salt and freshly ground black pepper
4 cups baby spinach
Leftover cranberry sauce, for dipping

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



Collard Greens Bubble and Squeak image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h40m

Yield 12 servings

Number Of Ingredients 12

1 gallon chicken stock
3 cups apple juice
1 cup small diced yellow onion
1 tablespoon Cajun seasoning
6 slices hickory smoked bacon, diced
4 heads collard greens, rinsed
3 pounds peeled potatoes, medium dice
1/2 cup all-purpose flour
4 ounces unsalted butter
1 tablespoon salt
1 teaspoon white pepper
1/4 cup grapeseed or vegetable oil

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!



Bubble and Squeak - Traditional British Fried Leftovers! image

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

1 lb leftover boiled potatoes or 1 lb leftover roast potato, diced
1 lb leftover cooked cabbage or 1 lb leftover cooked Brussels sprout, finely chopped
2 ounces butter
salt
black pepper
carrot, diced (optional)

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



Bubble and Squeak image

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

1 ounce butter, margarine or 1 ounce bacon fat
1 onion, finely chopped
1 lb potato, cooked and mashed
8 ounces cabbage, boiled
ground beef (optional) or lamb (optional)

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)



Bubble and Squeak With Veggie Bacon and Celeriac (Vegan) image

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

3 small onions
1 tablespoon sunflower oil
1 leek
1/4 savoy cabbage, shredded
1/4 celeriac, chopped
4 garlic cloves
200 g vegan bacon
1 teaspoon rosemary
1 lb potato
2 ounces soya margarine
2 tablespoons soya milk
salt and pepper

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



Poached eggs with smoked salmon and bubble & squeak image

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

1 tbsp rapeseed oil
140g white cabbage , finely chopped
2 spring onions , finely sliced
300g whole new potato
1 tbsp snipped chives
2 medium eggs , at room temperature
75g smoked salmon

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



Bubble and Squeak Casserole image

This is my variation on the Irish leftover dinner recipe.

Provided by Claudia Miller

Categories     Casseroles

Number Of Ingredients 11

3 c boiled, smashed redskin potatoes
1 bag shredded cabbage (or 1 small head chopped cabbage)
6 slice bacon, fried and crummbled
drippings from bacon
2 Tbsp butter
1 sweet onion, chopped
1/2 c cubed ham or smoked sausage (optional)
2 Tbsp butter
2 Tbsp flour
1 1/2 c milk
salt and pepper

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



Bubble and Squeak image

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

2 cups potatoes, cooked and mashed (lumpy)
2 cups cabbage, chopped,parboiled
1/2 cup onion, finely chopped
1 teaspoon minced garlic
3 tablespoons chopped fresh chives
1/2 cup diced smoked ham
2 slices bacon, cooked,crumbled
salt
black pepper
1 -2 tablespoon bacon drippings

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



Bubble and Squeak image

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

1 lb cold potato
2 ounces drippings or 2 ounces lard
1 onion (finely chopped)
8 ounces cooked cabbage (chopped) or 8 ounces mixed sprouts (chopped)
salt
black pepper (freshly ground)

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



Spiced Bubble and Squeak image

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

800 g vegetables, cooked including some potatoes
1 tablespoon oil
2 teaspoons ground cumin
1 teaspoon chili flakes

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



Bubble and squeak. Potato and cabbage image

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

1/2 head of sliced cabbage
2 onion sliced
4 potatoes
2 clove minced garlic
salt
pepper
4 Tbsp oil
2 Tbsp butter

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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