Bubble and Squeak
Bubble and Squeak is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
8
A traditional English pub dish, bubble and squeak is made by combining mashed potatoes with cabbage, which are then fried. The dish is so-named because of the sound the ingredients make during cooking. Serve alongside our Butchers' Breakfast Frittata.
Ingredients:
- 3/4 cup heavy cream
- 10 Tbs. (1 1/4 sticks) unsalted butter
- 3 lb. Yukon Gold potatoes, peeled, boiled until tender and cut into 1-inch
cubes - Salt and freshly ground pepper, to taste
- 1/2 head green cabbage, cut into 1-inch pieces
- 1/2 cup chicken broth
- 1 Tbs. apple cider vinegar
Directions:
Preheat an oven to 200°F.
In a small saucepan over medium heat, warm the cream and 8 Tbs. (1 stick) of the butter, stirring often until the butter is melted. Remove from the heat.
Place three-fourths of the potatoes in a large bowl and pour the cream mixture over them. Using a potato masher, mash the potatoes until the cream has been absorbed. Stir in the remaining potatoes and season with salt and pepper. Set aside.
In a large fry pan over medium-high heat, melt 1 Tbs. of the butter. Add the cabbage and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broth and vinegar, and simmer until the liquid has been absorbed and the cabbage is tender, 10 to 12 minutes more. Stir the cabbage into the mashed potatoes.
In a large nonstick fry pan over medium-high heat, melt the remaining 1 Tbs. butter. Scoop about 1/2 cup of the potato mixture into the pan (a large ice cream scoop works well). Using a spatula, lightly press down on the mixture to form a patty. Repeat to form as many patties as will fit in the pan without crowding. Cook until the patties are golden brown, 2 to 3 minutes. Turn the patties over and continue to cook until golden brown on the other side, 2 to 3 minutes more. Transfer the patties to a baking sheet and keep warm in the oven. Repeat to cook the remaining potato mixture. Serve immediately. Makes about 15 potato patties.
In a small saucepan over medium heat, warm the cream and 8 Tbs. (1 stick) of the butter, stirring often until the butter is melted. Remove from the heat.
Place three-fourths of the potatoes in a large bowl and pour the cream mixture over them. Using a potato masher, mash the potatoes until the cream has been absorbed. Stir in the remaining potatoes and season with salt and pepper. Set aside.
In a large fry pan over medium-high heat, melt 1 Tbs. of the butter. Add the cabbage and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broth and vinegar, and simmer until the liquid has been absorbed and the cabbage is tender, 10 to 12 minutes more. Stir the cabbage into the mashed potatoes.
In a large nonstick fry pan over medium-high heat, melt the remaining 1 Tbs. butter. Scoop about 1/2 cup of the potato mixture into the pan (a large ice cream scoop works well). Using a spatula, lightly press down on the mixture to form a patty. Repeat to form as many patties as will fit in the pan without crowding. Cook until the patties are golden brown, 2 to 3 minutes. Turn the patties over and continue to cook until golden brown on the other side, 2 to 3 minutes more. Transfer the patties to a baking sheet and keep warm in the oven. Repeat to cook the remaining potato mixture. Serve immediately. Makes about 15 potato patties.
Williams-Sonoma Kitchen.
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Rated 4 out of
5
by
TiffanyJoy from
Great Brunch Addition
I made this along side the Butcher's Breakfast Frittata and it was a great compliment, as suggested by Williams Sonoma. The patties stay very soft and don't brown a bunch, so end up more like mashed potatoes with a bit of browning. I might suggest adding more vinegar next time - but with salt and pepper added at the table they were great!
Date published: 2014-01-01
Rated 2 out of
5
by
hopflower from
Bubble and Squeak
I was raised on this, but it is not a pub dish at all. It is a dish served for breakfast after a Sunday roast dinner. We do not use cream in it. We fry the leftover veg and a bit of meat if desired (like beef or bacon), in butter or even bacon fat. It is mostly potatoes and cabbage( even Brussels sprouts) which is traditional on a Sunday meal; and always a bit of onion. Brown it until golden on both sides, and listen to it puff and squeak whilst cooking. Delicious, but you need more than what is in this recipe.
Date published: 2013-11-23