This is ideal for making using leftover mashed potato and cooked cabbage – or you can make it from scratch. I don't think it really matters. You can also make it with other cooked greens, like kale or cavolo nero or even the Christmassy brussels sprouts.The recipe below assumes you're making it from scratch – just ignore the bits about cooking the greens and spuds if you're using leftovers.
It's a lovely filling accompaniment or can make the basis of a meal in itself served up with a fried egg or a few rashers of bacon – or both!
I've not given any precise quantities as I really don't think it matters. You can make enough for a meal for 2 or an accompaniment for 4 with half a cabbage and three or four good-sized potatoes.
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Ingredients
Potatoes (preferably a floury variety)
Cabbage
A medium onion, chopped
Butter & oil for frying (I use a mix of butter and groundnut oil usually) – or using beef dripping would be a nice touch
Salt and pepper
Method
If you're making it with fresh ingredients, start by peeling and boiling your potatoes – chop them into a few bits so they cook a bit quicker. Then shred the cabbage and cook that in a large saucepan or frying pan with a lid. Cook it until it's done how you like it.
Meanwhile, fry the chopped onion in a tablespoon of oil and a knob of butter, in a large frying pan over a low heat. You don't want to brown it, just cook it gently until it goes nice and sweet. It takes about 10 or 15 minutes to get this done.
Once the potatoes and cabbage are ready, mash the potatoes with another knob of butter and a splash of milk. Season with salt and pepper and then add the cooked, shredded cabbage. Chop it down smaller before you add it if you like. Give it a good old stir with a fork until it's all mixed together well.
Add a touch more oil to the frying pan and then add the bubble and squeak mix, giving it a good stir to get the onions in the mixture a bit.
Fry it over a low to medium heat and every 5 or 10 minutes flip the bubble and squeak mix over.
It's done when you think it is – I like it well browned on the outside and usually I fry a couple of eggs beside it in the frying pan.
Enjoy! It's great with HP Sauce or Worcestershire Sauce.
Potatoes (preferably a floury variety)
Cabbage
A medium onion, chopped
Butter & oil for frying (I use a mix of butter and groundnut oil usually) – or using beef dripping would be a nice touch
Salt and pepper
Method
If you're making it with fresh ingredients, start by peeling and boiling your potatoes – chop them into a few bits so they cook a bit quicker. Then shred the cabbage and cook that in a large saucepan or frying pan with a lid. Cook it until it's done how you like it.
Meanwhile, fry the chopped onion in a tablespoon of oil and a knob of butter, in a large frying pan over a low heat. You don't want to brown it, just cook it gently until it goes nice and sweet. It takes about 10 or 15 minutes to get this done.
Once the potatoes and cabbage are ready, mash the potatoes with another knob of butter and a splash of milk. Season with salt and pepper and then add the cooked, shredded cabbage. Chop it down smaller before you add it if you like. Give it a good old stir with a fork until it's all mixed together well.
Add a touch more oil to the frying pan and then add the bubble and squeak mix, giving it a good stir to get the onions in the mixture a bit.
Fry it over a low to medium heat and every 5 or 10 minutes flip the bubble and squeak mix over.
It's done when you think it is – I like it well browned on the outside and usually I fry a couple of eggs beside it in the frying pan.
Enjoy! It's great with HP Sauce or Worcestershire Sauce.
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