What are the best ingredients for Bubble & Squeak?!
1/2 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste
DIRECTIONS
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again
Answers: INGREDIENTS
1/2 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste
DIRECTIONS
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again
This is the one I got from some of our Scottish friends.
2 pounds baking potatoes
2 tablespoons unsalted butter
1/4 cup heavy cream
4 ounces bacon
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 teaspoon ground sage
1/2 teaspoon ground white pepper
1 pound Brussels sprouts, thinly sliced
Juice of 1/2 a lemon
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.
I ama former chef from Canada and my gran who was from Liverpool ( I am a distant relative to Ringo), I would use leftovers but you can make it from fresh, the leftover boiled cabbage and mash potatos have more flavour, the other recipes have brussel sprouts and other veg, I would say use what ever you have or like, if I use bacon I only use some leftover fat, I don't make it that way often.
I have a heavy cast iron fry pan and what I do is cook some onions until wilted, add my cabbage, I find if you warm the potatos in the microwave they squeak faster, mix them in the pan, squash it down, and let it cook slowly to brown it, I flip it in one motion, by that I place a plate over it turn it over and then slide it back in to do the other side.
I like mine crispy and solid, I serve it with either a nice ham steak, roast chicken or even a nice pork chop if fine.