Recipe

Bubble And Squeak Recipe

Add Step-by-Step Photos	Grockle / All my dishes 1 year, 11 months ago This can be for supper, but I like it best for breakfast. I make extra cabbage and potatoes, just so that I can have Bubble and Squeak. Prep:4m Cook:610m Servings:4	Grockle
	limeycomfortfood

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mjcmcook

karlyn255

Ingredients

roughly 2 cups leftover boiled, mashed or roasted potatoes

roughly 1 cup leftover cabbage (or kale or Brussels sprouts)

butter

salt and pepper

Directions

Mash or rough-chop the potatoes.

Cut cabbage into bite-sized pieces and mix both these together, adding a little salt or pepper to the mixture if desired.

Heat a (preferably cast iron) skillet on a medium heat.

Add a knob of butter.

When butter is melted and hot, add the cabbage and potatoes.

Mash it down into sort of a patty.

Leave it completely alone for about four minutes.

Then have a peek at the underside.

If it's nicely brown, turn it over, otherwise give it another minute or two.

(This is usually served with leftover meat for supper. I like it for breakfast with eggs, baked beans, fried tomatoes and English sausages, if I can get them.)

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Comments

wynnebaer 1 year, 11 months ago said:
I make something similar but with onions...Never knew the name of them...Thanks...;D

theiris 1 year, 7 months ago said:
Love this recipe, also surprised by name. Will try soon ty!

chefelaine 1 year, 3 months ago said:
A must-try! Thanks :OD

sas 1 year, 3 months ago said:
Used to make this for my Irish mother in law when she visited from Scotland. That and colcannon. That is about all she eight here. HUH!
Very good!!

karlyn255 9 months, 1 week ago said:
My dad used to talk about bubble and squeak. never asked what it was, cause he used to talk abouyt suet and trinkle pudding also. No idea what a trinkle is but I know what suet is. This bubble and squeak really sounds good. Thank you

grockle 3 months, 3 weeks ago said:
Thanks, all, for your encouraging comments. for Karlyn: that's TREACLE pudding, which is yummy. Used to always be made with suet - now, not so much. Eaten with hot custard (always!) Will try to post both recipes when life slows down a little...

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