SCOTTISH BUBBLES AND SQUEAK PATTIES
My father in law is from Scotland and this is a favorite family dish.
Provided by sanzoe
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
- Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
- Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 27 g, Cholesterol 14.8 mg, Fat 4.9 g, Fiber 4.6 g, Protein 6.9 g, SaturatedFat 3 g, Sodium 169.4 mg, Sugar 4.4 g
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
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
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
I've always liked making this, since I was a kid. We'd have the pan going for well over an hour, slowly turning those precious leftovers into an incredible pile of gnarly, starchy, veggie gorgeousness. Good bubble & squeak is hard to beat.
Provided by Jamie Oliver
Categories Leftovers Vegetables Christmas Potato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
- Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you've got. There's no need to chop anything first, as now we're going to mash it all up with a potato masher into a nice, flat, even layer.
- Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
- Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and - importantly - keep repeating it over a period of about 20 minutes, until it's golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it's looking good, you can serve it right away, or you can leave it on the lowest heat for a while - the flavour will only improve.
- You can serve this any which way you like - let's be honest, it's going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.
Nutrition Facts : Calories 376 calories, Fat 18.4 g fat, SaturatedFat 4.6 g saturated fat, Protein 6.9 g protein, Carbohydrate 48.5 g carbohydrate, Sugar 8.1 g sugar, Sodium 0.6 g salt, Fiber 6.3 g fibre
BUBBLE AND SQUEAK
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
- Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.
- Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.
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
HEALTHY BUBBLE AND SQUEAK RECIPE
Healthy bubble and squeak is a delicious way to use up leftovers, that isn't too tough on your diet! This recipe uses plenty of veggies for a vitamin boost.
Provided by GoodtoKnow
Yield Makes: 5
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F/gas mark 7. Grease a small roasting tin or ovenproof gratin dish measuring 25 x 35cm (10 x 14 inches).
- Cut the potatoes, carrots, parsnips and squash into even-sized pieces and steam or boil until soft but not mushy. Drain and dry well. Steam or boil the cabbage.
- Put the root vegetables in a large bowl and pound with a potato masher. Add the cabbage, the olive oil and a sprinkling of black pepper. Shape your healthy bubble and squeak mixture into small fritters and pop into your greased baking tray or gratin dish and bake on the top shelf of the oven for 20/30 minutes, until they're crispy on top.
Nutrition Facts : @context https
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
SCOTTISH RUMBLEDETHUMPS
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
- Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
- Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
- Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
- Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
- Serve piping hot as a side or main dish and enjoy.
Nutrition Facts : Calories 248 kcal, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, Sodium 113 mg, Sugar 4 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
EASY BUBBLE AND SQUEAK
This tasty bubble and squeak works with any Christmas leftovers - root vegetables such as parsnips, carrots and swede for example, or ham and stuffing.
Provided by The Hairy Bikers
Categories Side dishes
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl.
- Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well.
- Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won't if the crust hasn't cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan.
- Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.)
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.
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4.7/5 (6)Total Time 25 minsCategory Breakfast And Brunch RecipesCalories 531 per serving
- 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.
BUBBLE-AND-SQUEAK RECIPE - GOOD FOOD
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Servings 2Total Time 45 mins
- 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.
- Heat enough fat (either duck or goose fat or a combination of butter and extra virgin olive oil) in an 18cm, non-stick frying pan to cover the surface area, then tip in the vegetables.
ROAST VEGETABLE BUBBLE AND SQUEAK RECIPE | GOOD FOOD
From goodfood.com.au
Servings 15Total Time 30 minsCategory Main-Course
- Place the roast vegetables in a bowl and mash slightly with a fork or potato masher. Add the green vegetables, cheese and egg and stir until well combined. Season to taste.
- Melt some of the butter in a frying pan and place six lightly greased egg rings in the pan. Spoon some vegetable mixture into each ring and press firmly.
- Cook over medium heat for about 5 minutes on each side or until golden brown. Wipe the pan clean and repeat with the remaining vegetable mixture and butter.
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5/5 (1)Total Time 25 minsCategory Breakfast, Lunch or Main, Side DishCalories 587 per serving
- Warm the butter in a small (8in/20cm) nonstick skillet/frying pan 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.
BUBBLE AND SQUEAK RECIPE | FOOD & WINE
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Servings 6Total Time 1 hr 45 minsCategory Brussels Sprouts
- Preheat the oven to 400 degrees. In a roasting pan, add the brussels sprouts and carrots, then drizzle with 1 tablespoon of the olive oil. Roast until dark and caramelized, about 50 minutes, then set aside.
- As the vegetables roast, boil the potatoes. Add them to a pot and fill with enough water to cover by 1 inch; boil until tender, about 15 minutes. Strain and mash with 4 tablespoons of butter, white pepper and salt; set aside.
- Warm a skillet or pan over medium heat, then add the remaining olive oil and butter and warm for 1 minute. Add the onion and sauté until softened, about 4 minutes, then add the potatoes and winter vegetables. Mash the vegetables together, then gently pat into a thick pancake. Pan-fry until browned on the bottom, about 25 minutes, then flip and mash together. Pat flat and pan-fry again until brown and crispy, another 25 minutes, then mash once more. Season with salt and pepper to taste and serve.
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