Old Fashioned Bubble And Squeak Food

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.

OLD-FASHIONED BUBBLE AND SQUEAK

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.

BUBBLE 'N' SQUEAK

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.

BUBBLE & SQUEAK

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.