Bubble and Squeak Recipe

Bubble and Squeak Recipes

Ingredients :

60 ml


450 g

225 g

butter or oil

onion, finely chopped

potatoes, cooked and mashed

cooked cabbage or Brussels sprouts, finely chopped

salt and black pepper

Method :
  1. Heat half the butter or oil in a heavy frying pan.
  2. Add the onion and cook, stirring frequently, until softened, but not browned.
  3. Mix together the potatoes, cabbage or sprouts and season to taste with salt and plenty of pepper.
  4. Add the vegetables to the pan, stir well, then press the vegetable mixture into a large, eyen cake.
  5. Cook over a moderate heat for about 15 minutes, until the cake is browned underneath.
  6. Hold a large plate over the pan, then invert the vegetable cake on to it.
  7. Add the remaining butter or oil to the pan, then, when hot, slip the cake into the pan, browned side uppermost.
  8. 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.

Serves 4

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.

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