Bubble and Squeak
Ingredients
4 medium potatoes, peeled
3 cups (750 mL) coarsely chopped cabbage
2 tbsp (30 mL) butter or oil
1 cup (250 mL) chopped onion
1 tbsp (15 mL) grainy mustard, optional
Salt and fresh ground pepper to taste
1 cup chopped meat (leftover roast beef, pork, ham or corned beef), optional
Directions
Cut potatoes into chunks and boil until tender, 12-15 minutes. Drain, reserving water. Mash and set aside.
Cook cabbage in the reserved potato water until tender-crisp, about 5 minutes. Drain.
In a large nonstick frying pan, heat 1 tbsp (15 mL) of the butter or oil. Sauté onion until limp but not brown. Add mashed potatoes, cabbage, mustard, salt and pepper, and meat (if using). Cook until browned on bottom. Loosen sides and bottom of the Cbubble,b invert a plate over the pan and turn out.
Add remaining butter or oil to pan. Slide “bubble” into pan to brown other side, about 5 minutes. Cut into quarters and serve with chow chow or cucumber relish, if desired. Makes 4 servings.
Tip: This is an excellent way to use up leftover mashed potatoes and cabbage. Cooked turnip and carrot can be chopped and added as well. If meat is not added, slice and serve as a side dish.
This recipe originally appeared in the March/April 2003 issue of Saltscapes. For more Saltscapes recipes, please go to saltscapes.com.