Parsnip Bubble Squeak Hash Food

SPICED PARSNIP BUBBLE & SQUEAK

Steps:

• Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.
• Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don't worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and flip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.

PARSNIP BUBBLE & SQUEAK HASH

Steps:

• Cook the parsnips in a large pan of boiling salted water for 10 mins or until just tender, then tip in the cabbage and cook for a further 3 mins. Drain well, then return to the pan and roughly mash with half the butter, a good grating of nutmeg and some seasoning.
• Melt half the remaining butter in a frying pan, then tip in the parsnip and cabbage, pressing down to make a giant pattie. Fry for 5 mins, then dot the rest of the butter on top and flash under a hot grill until golden and the edges are crispy. Serve straight from the pan.

EASY BUBBLE AND SQUEAK

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 & SQUEAK

Steps:

• If cooking fresh just boil some potatoes,green cabbage and onion together,drain, No need to mash ingredients at all.
• Melt some butter in a pan (I add black pepper here,salt is usually added when cooking the spuds) and brown in the butter,push it down in the pan until nicely brown on one side then turn it over or just stir it up until it's how you like it!
• But it has to be brown!
• If using leftover mashed potato with butter already added then no need to add more,just brown slowly to taste but don't burn it,you can even form into patties and freeze if you like to cook as and when, This is a British breakfast dish traditionally served with eggs,bacon,sausages,etc,but it's great with a thick slice of real home cured ham,a poached egg or two,and even pickles, Don't try it with any kind of instant mashed potato,it just does'nt work!
• For a quick hash the way we Brits make it just add some cubed corned beef (Sorry,we only get the stuff in the tin) and a generous dash of Worcestershire sauce,a little soy sauce or mushroom condiment will do but there is no substitute for the real Lea&Perrins Worcestershire sauce!
• If serving as a corned beef hash you need do nothing more than put a poached egg or two on top, (fried if you must) and serve with good strong coffee or lemon tea for a real pick me up and get up and go to work breakfast!
• Enjoy!

BUBBLE AND SQUEAK

Steps:

• Heat oven to 400* F. Place brussels sprouts, carrots, and parsnips on a baking sheet, toss with 4 tbsp oil, salt and pepper. Bake until tender, 25 minutes. Cool.
• Meanwhile, boil potatoes for 20 minutes. Drain and set aside.
• Melt 2 tbsp of butter. Cook onions for 8-10 minutes until soft. Remove from heat - add potatoes, salt, pepper, cream, and chives. Mash until smooth, and then stir in roasted vegetables.
• Heat remaining oil and butter in a 12" skillet. Add vegetable mixture, and cook over medium high heat until brown, flipping once. Listen to it "bubble and squeak" as you cook it.