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 & 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 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
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.
BUBBLE AND SQUEAK
This is a hearty and creamy sausage and cabbage main dish, for those of us who don't like tomatoes with cabbage. My mom made this often, now I do. This is easy and versatile; we have used cauliflower, broccoli or brussels sprouts for the cabbage. If you have a favorite bechamel sauce, feel free to use it-you will need 2 cups. This is an old fashioned English dish.
Provided by Kaarin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the sausage in a skillet.
- Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
- Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
- Layer the cabbage on top, salting to taste.
- To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens.
- Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
- Pour sauce over cabbage and top with the bread crumbs.
- Bake 30-40 minutes at 350 degrees F till bubbling and hot.
Nutrition Facts : Calories 426.9, Fat 32, SaturatedFat 14, Cholesterol 89.1, Sodium 656, Carbohydrate 17.4, Fiber 1.2, Sugar 1.8, Protein 17
BUBBLE & SQUEAK
Working class,poor mans food usually made from leftovers,now sold in British restaurants,hotels and cafe's as a "special",Bubble&Squeak has a fond place in British hearts amongst the 40 odds+ for breakfast,it's nothing special,just very,very tasty,and don't,please,not ever,use instant potato mixes,they just do not work!
Provided by Andy Mann
Categories Breakfast
Time 20m
Yield 1-20 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts :
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