Bubble And Squeak

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Serves 4

 

4 tablespoons oil

2 lbs. potatoes, mashed

1 medium carrot, diced

1 small bunch broccoli, chopped

1/2  cup onion, chopped

2 cups cabbage, sliced thinly or chopped

2 eggs, beaten

suggestions

Allium free: Omit onions and garlic. Use 1/2 fennel bulb, sliced thinly.                               

Top it off: May add poached or sunny side    up eggs up on top!                                        

More leftover veggies: Use up to 2 cups of  chopped cabbage, roast parsnips, Brussels sprouts, spinach, chard, turnip, steamed       broccoli, spinach, steamed carrots,              steamed kale or collards.                              

  1. Steam carrots and broccoli. Drain and set aside.

  2. In frying pan, warm 2 tablespoons oil over medium heat. Add onion and sauté until translucent.  Add cabbage (and the rest of any uncooked vegetables you may be using) and sauté until soft. Put mashed potatoes into bowl and mix together with cooked vegetables. Add eggs and mix together.

  3. Add remaining 2 tablespoons oil into pan.  Place potato mixture into pan and press down gently with spatula to make even. Or you may make the mixture into patties, the size of your choice. Try baking in muffin tins.

  4. Continue to fry in pan until golden on bottom, adding oil as needed. Flip and continue cooking until bottom side is browned.

  5. You may also place the mixture in an ovenproof pan into a 400 preheated oven. I used a wrought iron frying plan with good results. Flip after bottom is browned, about 10-12 minutes. Cook an additional 10 minutes or until top is browned.

Tip:  Flipping is tricky if you are making the Bubble and Squeak as one large dish.  Use a sturdy plate or cutting board to flip and then slide back carefully into pan.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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