BUBBLE AND SQUEAK - WHAT THE BRITISH DO WITH LEFT OVERS.

INGREDIENTS:  Serves 4

•	4 Potatoes, peeled, cooked and mashed roughly.  Yukon Gold or Red are best 
•	Cabbage, cooked and chopped, 1 small head of red green or both
•	Salt and pepper,  to taste
•	3 to 4 tablespoons, Butter, oil or bacon fat, 
•	1 large Onion, sliced ¼ - ½ inch slice.
•	1 cup frozen green peas (optional)

DIRECTIONS:
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 flame. Sauté the onion until
        translucent and then to a golden brown (about 10 minutes).

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
        to brown on the other side.

4.     Add green peas,  left over green beans,  carrots or other colorful veggie hanging out in the fridge.
	
5.	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 sauté 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
                350ºF until browned on top, 20-25 minutes.


COOKS NOTE* 
If you use an egg or two,  fry or poach them and serve right on top of the whole thing so the yolk runs
down through the bubble and squeak.