Bubble and Squeak 



(English fried potatoes and cabbage)

What to do with leftovers 


Bubble and squeak gets its name from the sound it makes as it is cooking. It is a popular breakfast or
supper dish in England, made from the leftovers of a roast beef dinner, and often served with bacon
and eggs. Also known as bubble and scrape or fry up.

3 to 4 servings

Ingredients:
	•	Potatoes, peeled, cooked and mashed roughly -- 3 to 4
	•	Cabbage, cooked and chopped -- 1 small head
	•	Salt and pepper -- to taste
	•	Butter, oil or bacon fat -- 3 to 4 tablespoons
	•	1 Onion, chopped 
		
Method:
	1.	Mix the potatoes and cabbage together in a bowl and season with salt and pepper.
	2.	Heat the butter or oil in a heavy skillet over medium-high flame. Sautι the onion until
                translucent.
	3.	Stir in the potato-cabbage mixture and press down into the skillet. Reduce heat to medium
                and cook undisturbed until the bottom is browned, about 10 minutes. Then turn potatoes to
                brown on the other side.
	4.	Serve hot with bacon and eggs or with cold, sliced roast beef as part of a Monday evening
                meal.

Variations:
	•	Add diced roast beef, ham or chopped sausages to the potato-cabbage mixture.
	•	Often Brussels sprouts are used instead of cabbage.
	•	Bubble and squeak can be baked in the oven. Just sautι the onions in 2 tablespoons of butter,
                oil or bacon fat. Mix with the potato-cabbage mixture and press into a baking dish. Bake in a
                 350ΊF until browned on top, 20-25 minutes.

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