cabbage or Brussels sprouts, finely chopped
Heat half the butter or oil in a heavy frying pan.
Add the onion and cook, stirring frequently, until softened, but
Mix together the potatoes, cabbage or sprouts and season to
taste with salt and plenty of pepper.
Add the vegetables to the pan, stir well, then press the
vegetable mixture into a large, eyen cake.
Cook over a moderate heat for about 15 minutes, until the cake
is browned underneath.
Hold a large plate over the pan, then invert the vegetable cake
on to it.
Add the remaining butter or oil to the pan, then, when hot, slip
the cake into the pan, browned side uppermost.
Cook the Bubble and Squeak over a moderate heat for a further 10
minutes or so, until the underside of the cake is golden brown, then
serve hot, cut into wedges.
If you don't have left over, cooked cabbage or Brussels sprouts, use
fresh raw vegetables instead. Shred the cabbage first and cook both in
boiling salted water until just tender. Drain thoroughly, then chop and
continue from 3.
The name is derived from the bubbling of the vegetables as they boiled
for their first cooking, and the way they squeak when they are fried.