Directions: |
Directions:How To Make Bubble and Squeak
Rapidly boil the potatoes for 30 minutes in lightly salted water
Roughly shred the Cabbage leaves, then boil for 8-10 (I always add a teaspoon of sugar to the water)
Even better, use your leftovers
After the potatoes are boiled I drain them and quickly add the butter and begin to mash. You could then just add the Salt and Pepper to taste, but I like to add a few more things to make the mash more interesting.
I also add:
A small handful of grated mature Cheddar Cheese
2 heaped teaspoons of Chives
Garlic Salt (substitute for regular salt)
1 teaspoon of English Mustard
Mash in the pan until smooth.
How to Cook Bubble and Squeak
Fry on a high heat for 8-10 minutes each side.
If you like the crispness of the outer potato, you can continue to mash gently in the frying pan with a fork; reshaping as you go. This means that the outer crispy coating will be mashed inwards and the texture will be more defined. I actually like the contrast between the creamy inside and the crispy outer coating, but it's easy to do either.
Smooth Inside, Crisp Outside |
Personal
Notes: |
Personal
Notes: Although Bubble and Squeak is traditionally a leftovers meal, my mum always made it from scratch; boiling the cabbage and potatoes purposely to make it. So that's what I do too most of the time. But a good tip is when making mashed potatoes, purposely make extra so that you have mash to make bubble and squeak quickly, anytime you want. Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period when most foods were subject to rationing . In more recent times, pre-prepared frozen and tinned versions became available. It got its quirky name as some say that’s the noise it makes when cooking
|
This recipe for Bubble n Squeak! is from