The mash would usually be freshly made hot mash, made with milk, cream, butter, salt and pepper. The base ingredients of mashed potato and cabbage are the same, but the Irish dish of Colcannon often uses kale or white cabbage instead of savoy cabbage. This results in a messier looking bubble and squeak, but with more browned bits, as they're mixed throughout. Or if you prefer, you can fry it all up and keep moving it around the pan, mixing often.
It can be fried as small burger-sized patties, as one big pan in a larger patty if you like it to look neat and even. Sometimes with the addition of more vegetables. Most sources would define it as a breakfast dish made up of a mixture of leftover mashed potatoes and cabbage that've been fried up until browned. The whole point of this dish is to use up those leftovers in a comforting, hearty dinner. Or you can serve it with something other than eggs and bacon (cheese-topped beans, or even just a good glug of leftover gravy!). You can add in more veg - such as carrots or peas if you like. It's also one of the best ways to get the kids to eat their green veg, well one of mine anyway - the other one managed to pick most of it out, but a few bits definitely got past the green veg defences. This is my ULTIMATE Monday night speedy dinner. Top each with a piece of smoked salmon, a dollop of creme fraiche and a pinch of chives, then serve.This is my quick and easy Bubble and Squeak- a delicious and traditional way to use up leftover mashed potato and cabbage from your roast dinner. Put on a medium-high heat to warm, then add the cakes.įry for about three minutes on each side, so they develop a golden crust, then divide between plates.
(At this stage they can be refrigerated if necessary.)ĭust the cakes lightly with flour, and pour enough oil into your frying pan to just coat the bottom. Season well.ĭust your hands with flour, then shape the mixture into four small, flattish cakes. Fry for a couple of minutes until softened, and then tip them into the potato mixture. Melt the butter in a frying pan over a medium heat and then add the spring onions.
Shred the brussels sprouts and mix them with the potato. Put the potatoes in a large, sturdy bowl, and mash them roughly. Small bunch of chives, finely chopped, to serve If you don't have enough left over, make up the shortfall with mash.Ģ50g roast potatoes (or a mix of roast potatoes and parsnips), roughly chopped One thing to note: depending on how much fat you cooked your roast potatoes in initially, you may need to add a little more melted butter to bring the mixture together – use your judgment, and don't worry if they crumble slightly in the pan: those nice crispy bits are the cook's perk.
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