A funny name for a really great-tasting dish. Bubble and squeak is a traditional English food, named for the way the cabbage or Brussels sprouts “squeak” in the pan while they cook. It’s basically like a potato cake stuffed with other vegetables, and is a great way of using up leftovers!
Traditionally, you would use mashed potatoes and Brussels sprouts, but cabbage, carrots, and any number of other vegetables go well too. If you’ve got roast parsnips or green peas sitting in your fridge, mash them up and chuck them in!
Prep time: ~45 minutes (less if you’re using leftover mashed potatoes)
- 6 large potatoes, peeled if desired, cut into chunks.
- 1 large handful Brussels sprouts or cabbage (Savoy cabbage works best), washed and shredded.
- Any other leftover vegetables, mashed.
- 2 tbsp oil.
- Salt and pepper, to taste.
If you’re using leftover mashed potatoes, skip this part. Otherwise, place your potatoes in a large pot, fill with water and season lightly with salt. Bring to a boil, and boil the potatoes for about twenty minutes, or until very tender. Drain, and mash until there are no lumps. Place into the fridge or freezer to cool for a few minutes.
In the meantime, toss your shredded Brussels sprouts/cabbage into a pan with a little bit of oil, and fry on medium-low heat until they start to soften. Add them and the rest of your veggies to the mashed potatoes, and mix well. Put some more oil in the pan, and heat it on medium heat.
Season the potato-vegetables mixture, then form it into little patties. When the pan is nice and hot, fry them off a few at a time. Cook on each side for about three minutes, then serve.