Total Time
2hrs 57mins
Prep 30 mins
Cook 2 hrs 27 mins

Ingredients Nutrition

Directions

  1. Wash potatoes under cold running water then place in a large saucepan.
  2. Cover with salted water, bring to a boil, reduce heat and simmer until soft, uncovered, about 15 minutes.
  3. Drain and set aside and allow to cool slightly.
  4. Peel potatoes and mash.
  5. Add butter and cream and mix well.
  6. Meanwhile fry bacon until crisp.
  7. Drain on paper towel and set aside. In the same skillet add onion to bacon drippings and saute until soft, about 3 - 5 minutes.
  8. Stir in celery, sage and pepper and saute 2 minutes longer.
  9. Add lemon juice. Combine vegetables with mashed potatoes, stir well to combine and refrigerate for 2 hours.
  10. Shape potato mixture into 10 patties.
  11. Melt 2 tablespoons butter in a large skillet and saute patties until brown and crispy, about 5 minutes per side. Crumble bacon over top and serve. - - - - - - - - - - - - - - - - - -

Reviews

(3)
Most Helpful

Absolutely perfect and delicious, just like what I ate while living in England!

barbe saint john April 22, 2001

Although i am sure this recipe is delicious, bubble and squeak is primarily a left overs recipe and i have never had it made with cream. Also, it is most often made with cabbage rather than brussel sprouts, but any greens would be nice. The most important thing is to fry it long enough so that the edges go brown and crispy ! Yum ! Glad to see soem people appreciate English cookery !

Vicki1 July 31, 2001

Why are there brussle sprouts in the breakfast catigory? You must have amazing kids if this will go over at 7 am!

madaline austin May 30, 2001

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