Tuesday, January 22, 2013

Bubble and Squeak


Bubble & Squeak

















Bubble and Squeak is an English classic aptly named for the noises it makes while its bubbling and squeaking in the pan.  


Normally, this is a dish mainly comprised of leftovers.  My ingredients list reflects the ingredients that I had on hand.  Most versions usually include leftover mashed potatoes and cabbage.  I stirred in some leftover peas but you could smash up some roasted carrots or other veggies depending on what’s in the fridge.  I served the Bubble and Squeak with a fried egg.  Think about this fried potato dish as a great stand-in for the hash browns.  

This might be a breakfast dish, but it’s a great fit for any meal of the day.  


Bubble and Squeak
Prep time: 10 min
Cook time: 30 min


Ingredients
  • 2 cups of leftover cold mashed potatoes stirred with 1 cup of leftover cooked peas
  • 2 cups of chopped cabbage
  • 4 oz. gluten free summer sausage, diced  
  • 2 tbsp. butter
Video Tutorial




Instructions
  1. Add the sausage and butter to a large pan over a medium-high heat and saut√© for 2-3 minutes or until the sausage is sizzling and develops a little color. 
  2. Add the cabbage and saut√© until it’s wilted and takes on a bit of color. 
  3. Stir the cabbage and sausage and mixture into the cold potato-pea mixture until you have a well mashed homogenous blend of ingredients.
  4. In in large skillet over a medium high heat, add a little more butter, then add large dollops of the mixture and press them down to form a patties. 
  5. Let them fry until they’re golden on one side then flip.  If one or two falls apart during the flipping process, don’t panic.  Just smash it back together and it will all work out in the end.
  6. Once both sides are golden brown, they’re ready to serve.  I snipped over some fresh scallions to compliment the cabbage and topped off 2 patties with a fried egg.
 Notes
  1. I didn’t want to overcrowd the pan so I fried four at a time in two batches for a total of eight patties.  The more traditional way to make bubble and squeak, or at least as I understand it, is to make it a single larger cake but since I’m using a large cast iron (which is really heavy and therefore really difficult for any sort of flipping) I thought I’d stick with these baby bubble and squeaks which are definitely more manageable.
  2. In place of the sausage you could use bacon or ham in place of the summer sausage.  Many people also dice up leftover roast beef or whatever else they have on hand.  Or you could skip the meat and this would be perfect for meatless Mondays. 

2 comments:

  1. Great Job Anna,, I like how you added the link to your Blog,,, I will have to go that,,, makes it much easier than typing the whole recipe out on You Tube!! Thanks again for all your help with Blogger!! This recipe looks amazing,,, Brenda

    ReplyDelete
  2. Thanks Brenda, I hope you're having a great weekend.

    ReplyDelete

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