Bubble & Squeak is one of the most tasty British inventions! Originally it was cooked with leftovers of mashed potatoes and boiled cabbage.
You do not have to wait until you have some leftovers. You can cook it from scratch too.
Here, I am introducing a recipe for a delicious modification to Bubble & Squeak. Mine is meaty and voluminous and it becomes a beautiful hearty dinner when served with yolky fried eggs or canned baked beans.
Ingredients for 3 - 4 people
about 1/8 cabbage, remove the heart and roughly chopped
1 small carrot, peel and roughly chopped
2 slices fatty bacon, chopped finely
1 tablespoon butter, divided
1/2 sweet onion, chopped finely
1/2 bell pepper (any colour), chopped finely
2-3 mushroom, chopped finely
1 stick celery, chopped finely
2 large russet potatoes, peel, boiled and mashed
1 tablespoon chopped parsley
1 teaspoon garam masala
salt and black pepper to taste
Put enough water into a small pan that will cover the cabbage and carrot, and bring to the boil. Add the cabbage and carrot, put on the lid and simmer for 20 - 25 minutes or until they become soft. Drain and leave them to cool. Wrap the cabbage in a piece of kitchen paper and squeeze lightly to remove excess water. Chop the vegetables finely.
Heat a non-stick frying pan and cook the bacon until it browns and lots of fat comes off. With a slotted spoon, remove the bacon to a plate and dab the bacon using a piece of kitchen paper to remove excess fat, but make sure you leave the bacon fat that's still in the frying pan for the next step.
In the same frying pan, heat the half of the butter and cook the onion, bell pepper, mushroom and celery for 5 - 6 minutes or until the vegetables become soft.
Return the bacon to the frying pan and add the cabbage, carrot and parsley. Cook for a minute or two.
Add the mashed potato and stir well in order to combine the bacon and vegetables into the potato evenly. Season with garam masala, salt & black pepper.
Now, with the back side of wooden spoon, press the mixture into a large thick pizza shape. Cook over the medium heat for about 10 minutes or until the bottom of potato cake becomes brown. Gently shake the frying pan every so often making sure the bottom does not stick to the pan.
Invert the potato cake to a large enough plate. Melt the rest of butter in the frying pan and slide the potato cake back. Cook a further 10 minutes or until the new bottom side also becomes brown.
Cut the Bubble & Squeak into 8 wedges and serve hot with some yolky fried eggs or canned baked beans.
If you would like to read this recipe in Japanese, please click HERE.