Bubble And Squeak Meaning Recipes

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!

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.

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.

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.

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.

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.