BUBBLE AND SQUEAK
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
- Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.
- Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.
EASY BUBBLE AND SQUEAK
This tasty bubble and squeak works with any Christmas leftovers - root vegetables such as parsnips, carrots and swede for example, or ham and stuffing.
Provided by The Hairy Bikers
Categories Side dishes
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl.
- Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well.
- Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won't if the crust hasn't cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan.
- Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.)
QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH
Steps:
- Gather the ingredients.
- In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
- Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
- Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
- Serve with either a fried or poached egg on top. Enjoy.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Cholesterol 47 mg, Fiber 3 g, Protein 3 g, SaturatedFat 12 g, Sodium 470 mg, Sugar 4 g, Fat 22 g, ServingSize 2 servings, UnsaturatedFat 0 g
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 & SQUEAK
Bubble & squeak should be on everyone's radar come Christmas time - it's a great way of using up leftover mash, sprouts and cabbage
Provided by Paul Merrett
Categories Brunch, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
- Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
- Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
- Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It's the bits of potato that catch in the pan that define the term 'bubble and squeak', so be brave and let the mixture colour.
- Cut into wedges and serve.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium
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.
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