Bubble and Squeak
From grockle 17 years ago
- 6-10 minutes to make
- Serves 4
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.
Ingredients
- roughly 2 cups leftover boiled, mashed or roasted potatoes shopping list
- roughly 1 cup leftover cabbage (or kale or Brussels sprouts) shopping list
- butter shopping list
- salt and pepper shopping list
How to make it
- 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.)
The Rating
Reviewed by 2 people-
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
karlyn255
in Ypsilanti loved it
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" It was excellent "