Bubble and Squeak

Name: Bubble and Squeak
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g Floury Potatoes, peeled and cut into chunks (e.g., Maris Piper); 300g Savoy Cabbage, core removed and finely shredded; 1 small Onion, finely chopped; 50g Unsalted Butter; 2 tbsp Vegetable Oil, for frying; 50ml Milk, optional, for mashing; Some Salt; Some Pepper (Black)

Bubble and Squeak is a comforting British pan-fried mash of potatoes and cabbage that develops irresistibly crispy, caramelized edges while staying soft inside. Simple to make from scratch (or with leftovers), it pairs a sweet, sautéed onion and cabbage base with creamy mashed potatoes for a rustic, flavorful side or light main.

Bubble and Squeak is a comforting British pan-fried mash of potatoes and cabbage that develops irresistibly crispy, caramelized ed... Show more

Traditional British Recipe

Health Grade

A- · Excellent

Rating

4.0

Time

45 min

Price

0,47 €

Calories

290 kcal

vegetarian

low calorie

healthy

easy

Method

Prep the vegetables

Peel the Floury Potatoes and cut them into even chunks, remove the core from the Savoy Cabbage and shred it finely, and finely chop the Onion. Keeping the potato chunks similar in size helps them cook evenly.

Boil the potatoes

Put the potatoes into a saucepan and cover them with cold water. Bring to a boil, then simmer for 15 to 20 minutes until the potatoes are just tender and a fork slides in easily. Add the cabbage for the final 3 to 4 minutes so it wilts but still keeps a little bite.

Drain well

Drain the potatoes and cabbage thoroughly in a colander, then leave them to steam dry for 1 minute so the mixture is not watery.

Soften the onion

Heat 1 tablespoon of the Vegetable Oil in a frying pan over medium heat. Add the chopped onion and cook, stirring often, for 6 to 8 minutes until it is soft and lightly golden.

Mash and mix

Tip the drained potatoes and cabbage back into the warm saucepan or a large bowl. Add the Unsalted Butter in pieces, the cooked onion and any oil from the pan, a splash of Milk if you want a softer mash, and season with Salt and Pepper. Mash and mix with a fork or potato masher until combined but still a little chunky.

Fry the cakes

Shape the mixture into 4 to 6 rough cakes. Heat the remaining oil in the frying pan over medium-high heat, then fry for 4 to 5 minutes on the first side and 4 to 5 minutes on the second, until the outside is deep golden and crisp.