VEGETARIAN BUBBLE AND SQUEAK
This is nursery food at its very best! Loved by generations of childrens and adults alike. It is really important you use savoy or green cabbage for this otherwise the texture and taste just aren't right. Ideally the mash should be a day old but fresh mash will also work well
Provided by PinkCherryBlossom
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter and fry onions until soft but not brown.
- Add the cabbage and potatoes and mix well.
- Pat the mix down into a cake. Cook for 10 minutes over a medium heat. Then turn and cook again for 10 minutes.
- Ideal served with poached eggs, gammon or bacon.
Nutrition Facts : Calories 183.6, Fat 11.6, SaturatedFat 7.2, Cholesterol 30.7, Sodium 188.8, Carbohydrate 18.9, Fiber 3.4, Sugar 4.5, Protein 2.8
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.
VEGAN BUBBLE SQUEAK CAKES
This recipe comes straight from the BBC, except I veganized it and added a little something. Bubble and squeak doesn't need to come in cake form, but when given the choice, I can't see myself ever not wanting to make it this way. I mean, look at the adorable little cakes, full of squeaky goodness!
Provided by patriciamercer84
Categories Lunch/Snacks
Time 40m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of well-salted water to a boil. Peel and chop potatoes into bite sized pieces. Smaller red potatoes need only be quartered. Add potatoes and boil for 12-15 minutes or until tender.
- Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking.
- Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.
- While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with a chef's knife.
- Add the Earth Balance to the potatoes and mash well. Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Set aside until cool enough to handle.
- Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt). Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom.
- Break up the potato mixture into 8 rough patties.
- Gently form each one into a smooth, hockey puck like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty.
- Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes; you don't want to splash hot oil all over yourself.
- Place fried cakes on a baking sheet with parchment paper.
- Preheat oven to 375º F.
- Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.
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
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