Recipe for bubble and squeak?!
Recipe for bubble and squeak?
Does anyone know of a good recipe for bubble and squeak?
Answers:
cabbage
potatoes
butter and/or oil
Cut up cabbage into bite size chunks, boil till soft. Cool.
Boil Potatoes, cool, skin and mash.
Mix cabbage and potatoes together in a mixing bowl.
Heat butter or oil in a frying pan; when hot, add cabbage and potato mixture. Fry until a nice golden brown.
Ready to eat!
Serve with a little extra butter at the table.
Variation: Fry bacon and crumble; then proceed as above.
2 lbs baking potatoes
2 tablespoons unsalted butter
1/4 cup heavy cream
4 ounces bacon
1/3 cup onions, finely chopped
1/2 cup celery, finely chopped
1 teaspoon sage
1/2 teaspoon white pepper
1 lb Brussels sprouts, thinly sliced
1/2 lemon, juice
# Wash potatoes under cold running water then place in a large saucepan.
# Cover with salted water, bring to a boil, reduce heat and simmer until soft, uncovered, about 15 minutes.
# Drain and set aside and allow to cool slightly.
# Peel potatoes and mash.
# Add butter and cream and mix well.
# Meanwhile fry bacon until crisp.
# Drain on paper towel and set aside. In the same skillet add onion to bacon drippings and saute until soft, about 3 - 5 minutes.
# Stir in celery, sage and pepper and saute 2 minutes longer.
# Add lemon juice. Combine vegetables with mashed potatoes, stir well to combine and refrigerate for 2 hours.
# Shape potato mixture into 10 patties.
# Melt 2 tablespoons butter in a large skillet and saute patties until brown and crispy, about 5 minutes per side. Crumble bacon over top and serve.
Recipe for Irish Bubble and Squeak
Ingredients:
1 medium onion
1 medium head of cabbage
1 package of Irish Bacon
salt
pepper
celery seeds
butter (or margarine)
milk
instant mashed potatoes
Chop up your cabbage and onion. Chop the Irish bacon into 1 inch pieces. In a large pan, saute the bacon, cabbage and onion in butter or margarine. I did use quite a bit of margarine, but if you are counting your calories, add the amount you wish. Cook until tender. In another pot, prepare your instant mashed potatoes as directed. Be sure to use salt, pepper and lots of butter. Also, when I make mine, I do not use water in the preparation. Use milk. After the potatoes are done, add them to the large pan of cabbage and mix well. Flatten down with spatula to make it look like one huge pancake. Keep cooking on medium heat and checking to see when the potatoes are getting brown. Flip over, and flatten again. You don't have to flip the whole thing in one piece. Do sections at a time. Keep up the flattening and flipping. You will hear the cabbage and potatoes actually squeaking while being cooked! The whole process of flattening and flipping will take about 1/2 hour. When you feel you have enough browning, you can stop and serve! This is a meal in itself. Very tasty . I did my own variation on this dish. I used instant potatoes ipo of regular mashed. Can't tell the difference!
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.
cabbage & potatoes & butter
Bubble and Squeak
2 lbs baking potatoes
2 tablespoons unsalted butter
1/4 cup heavy cream
4 ounces bacon
1/3 cup onions, finely chopped
1/2 cup celery, finely chopped
1 teaspoon sage
1/2 teaspoon white pepper
1 lb Brussels sprouts, thinly sliced
1/2 lemon, juice of
1. Wash potatoes under cold running water then place in a large saucepan.
2. Cover with salted water, bring to a boil, reduce heat and simmer until soft, uncovered, about 15 minutes.
3. Drain and set aside and allow to cool slightly.
4. Peel potatoes and mash.
5. Add butter and cream and mix well.
6. Meanwhile fry bacon until crisp.
7. Drain on paper towel and set aside. In the same skillet add onion to bacon drippings and saute until soft, about 3 - 5 minutes.
8. Stir in celery, sage and pepper and saute 2 minutes longer.
9. Add lemon juice. Combine vegetables with mashed potatoes, stir well to combine and refrigerate for 2 hours.
10. Shape potato mixture into 10 patties.
11. Melt 2 tablespoons butter in a large skillet and saute patties until brown and crispy, about 5 minutes per side. Crumble bacon over top and serve. - - - - - - - - - - - - - - - - - -