BUBBLE 'N' SQUEAK
Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.
Provided by DOREENF
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
- In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 19.5 g, Cholesterol 23 mg, Fat 5.9 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 422.9 mg, Sugar 4.1 g
BUBBLE AND SQUEAK - TRADITIONAL BRITISH FRIED LEFTOVERS!
I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to "fry up" your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.
Provided by French Tart
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.
- Method if using mashed potatoes:.
- Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.
- Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).
- Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.
- Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan.
- Cook again over a medium heat until the other side is golden brown.
- Cut into wedges and serve with eggs and bacon for breakfast, or bread and butter for a light snack or supper dish. This is also wonderful as an accompaniment to stews and casseroles.
- Method for diced boiled or roast potatoes:.
- If using diced boiled or roast potatoes, mix all the vegetables together as above, and just fry them in a frying pan together; there is no need to press them down into a cake - stir them regularly to achieve an all over colour; then serve them with a spoon, rather than cut into slices. They still taste the same!
Nutrition Facts : Calories 224.3, Fat 12.3, SaturatedFat 7.7, Cholesterol 32.8, Sodium 464.4, Carbohydrate 26.5, Fiber 4.5, Sugar 5.4, Protein 3.7
BUBBLE & SQUEAK
Bubble & squeak should be on everyone's radar come Christmas time - it's a great way of using up leftover mash, sprouts and cabbage
Provided by Paul Merrett
Categories Brunch, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
- Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
- Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
- Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It's the bits of potato that catch in the pan that define the term 'bubble and squeak', so be brave and let the mixture colour.
- Cut into wedges and serve.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium
OLD-FASHIONED BUBBLE AND SQUEAK
It's funny how some humble dishes like this one can be very special simply because of their rarity - so here's to a comeback for good old Bubble and Squeak!
Categories Sides Quick and Easy recipes Recipes for 2
Yield Serves 2
Number Of Ingredients 6
Steps:
- Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil. Cut the cabbage into quarters, remove the hard stalk and shred the rest. Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly. When the potatoes are cooked, add some freshly milled black pepper and the butter. Mash them (with an electric hand mixer if you have one) until smooth - don't add any milk, though because you don't want them to be too soft. Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour. Fry them in hot dripping to a good, crisp, golden brown on both sides. Drain on crumpled paper and serve immediately. NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts; also a little chopped fried onion is a nice addition.
QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH
Steps:
- Gather the ingredients.
- In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
- Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
- Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
- Serve with either a fried or poached egg on top. Enjoy.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Cholesterol 47 mg, Fiber 3 g, Protein 3 g, SaturatedFat 12 g, Sodium 470 mg, Sugar 4 g, Fat 22 g, ServingSize 2 servings, UnsaturatedFat 0 g
BUBBLE AND SQUEAK. POTATO AND CABBAGE
Old Scottish English Irish comfort food. It gets the name from the sound of its cooking. Simple but yummm
Provided by mary hendricks
Categories Vegetables
Time 40m
Number Of Ingredients 8
Steps:
- 1. Wash potatoes and boil.. You don't want them cooked through but just softened a little. I stick with a fork if it goes in with a little resistance they're done. Since in cold water and let sit
- 2. Peel and slice onion
- 3. Wash and slice cabbage
- 4. Cut lightly cooked potatoes into 1 1/2 inch chunks
- 5. Heat oil in large skillet. Add onions and garlic and potatoes. Cook over med. High heat .. Don't mess with them to much ya want the potatoes to get a nice crust on them before fkipping.
- 6. Once potatoes are flipped add cabbage on top cover and allow potatoes to brown. Stir it all up and continue to cook cabbage down .
- 7. Once cabbage has cooked add the butter give it a good stir and salt and pepper to taste.
BUBBLE AND SQUEAK (POTATO CAKES)
Bubble and Squeak is a British classic, and an easy and flexible recipe. You can make it from scratch OR use up leftover veggies. Flavorful, colorful, fluffy, creamy and so good. Perfect for breakfast or brunch!EASY - The perfect recipe for leftover mashed potatoes or roasted potatoes. Very easy to make and customizable too. Perfect for beginners!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Provided by Dini from The Flavor Bender
Time 1h10m
Number Of Ingredients 9
Steps:
- If using raw carrots and cabbage - saute the raw carrots and cabbage in a pan for a few minutes until softened. You can also add peas and corn to this mix if you're using them. Set aside. If you are using leftover carrots and cabbage, this step is not required.
- Place the potatoes in a bowl. Add the spring onions, egg, salt, pepper, and butter, and mix to combine, while mashing the potatoes slightly. Make sure to leave some chunks of potatoes.
- Add the cooked vegetables to the potatoes and mix to combine. Taste and season to your taste.
- DIvide the potato mixture into 8 portions and flatten each portion to form an even patty. Set aside.
- Pour some oil to coat the bottom of a non-stick pan. Heat over medium high heat, and fry each Bubble and Squeak patty in the hot oil, until browned on both sides.
- The bubble and squeak patties are soft (esp if you use an egg), and will be delicate. Use a wide spatula to help flip them over without breaking them.
- Remove the browned bubble and squeak and place it on a wire rack in a warm oven to drain, and to keep it warm.
- Serve these with bacon, breakfast sausages or smoked salmon for breakfast or brunch (these potato cakes can be used as a substitute for English muffins).
Nutrition Facts : ServingSize 1 pattie, Calories 220 kcal, Carbohydrate 24 g, Protein 3 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 32 mg, Sodium 417 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g
BUBBLE AND SQUEAK
Make and share this Bubble and Squeak recipe from Food.com.
Provided by alyseepoo
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mash the potatoes.
- Add the greens and onion.
- Mix together and form into patties by hand.
- Fry over medium-low heat until golden brown on the bottom.
Nutrition Facts : Calories 146, Fat 0.2, SaturatedFat 0.1, Sodium 22.7, Carbohydrate 33.2, Fiber 5.5, Sugar 4.1, Protein 4.3
BUBBLE AND SQUEAK
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Finely chop the potatoes and crush slightly. In a frying pan melt half the fat and lightly fry the onion. Mix in the potato and greens and season well. Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath. Turn the bubble over, add the last of the fat and fry until the other side is browned.
BUBBLE AND SQUEAK
Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
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- Bring some lightly salted water to the boil and drop in the cabbage. Leave for a minute and then remove, drain and press in a clean tea towel. Chop roughly.
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- Preheat the grill (broiler). Then in a bowl, mix the cabbage with the mashed potato, salt and pepper.
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- Warm the butter in a small (8 inch) nonstick skillet over a medium-high heat and add the onion and bacon. Cook for a few minutes until the onion softens and the bacon starts to brown.
- Mix in the mashed potatoes so they are evenly distributed then flatten the mixture in the skillet. Leave the mixture to cook a few minutes (around 5) so that the bottom browns slightly.
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Cuisine BritishCategory Breakfast, Main CourseServings 2Calories 624 per serving
- Spread out the sweet potato chunks on trays and bake in the oven for 60 minutes - or until they can be easily sliced in half. While they’re still warm from baking, mash them in a large bowl until they’re starting to break down and form a sticky mixture (alternatively, use a food processor).
- Heat a large, non-stick frying pan. Add the oil and onion, stirring and cooking for a couple of minutes until translucent. Add this to the mashed vegetables.Put the cavolo nero and a few tablespoons of water into the hot frying pan and cook for a couple of minutes until softened, then add it to the mashed vegetables.Stir thoroughly to distribute the additions.
- Season the mixture generously with salt and pepper. Once cooled enough to handle, use your hands to squeeze and press everything together, mixing it up and forming a sticky mass. Divide into eight balls and press these flat to form fritters.
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- 2 Add potatoes and carrot with the remaining oil, using a little oil spray if necessary. Cook for 3-4 minutes. Add cabbage, pressing down into pan, and a little oil spray. Cook for a few minutes.
- 4 Beat eggs with a fork and pour into pan. Swirl pan until egg is evenly distributed and the base has begun to set. Keep tilting pan so uncooked egg settles around pan edges. Remove from heat when the base has firmed and the surface is softly set. To brown the top, place frittata under preheated grill for a few minutes.
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- Place a frying pan over a medium heat and add the pancetta. Cook for a few minutes until crispy then add the shallot and garlic and cook for a further 4-5 minutes until softened and lightly colored. Transfer the mixture to a large bowl to cool slightly.
- Add the chopped potatoes, vegetables and parsley, season well and mash together – you can make this as chunky or smooth as you like.
- Mix in the egg until it just starts to come together then shape the mixture into 8 small cakes with wet hands. You could also make 1 large cake.
- Add a splash of oil to the pan and fry the cakes for 3-4 minutes each side, or until golden brown all over. You may need to cook in batches, keep cooked cakes warm in a low oven while frying the rest.
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- Peel the potatoes, rinse and cut into 2-3 cm (1 inch) chunks. Place in a pan, cover with cold water, and bring to the boil. Cook the potatoes for about 10 minutes or until soft to the point of a knife. Remove from the heat, drain, and set aside to cool. If you have leftover cooked potatoes, you can skip this step.
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