Recipe by Mille®
Cooking time includes boiling time for the vegetables.
Top Review by Lynn in RI
Geez, talk about comfort food! Although the Two Fat Ladies used sprouts for the episode in which they made Bubble and Squeek, this dish from the British Isles is most commonly made with left over cabbage and potatoes [from boiled dinners]. My neighbors had just given me a cabbage from their garden so I used cabbage this time. Before I proceed, I shall definitely be preparing this again this week. It was a huge hit and I have a LOT of that cabbage left. Assuming Bubble and Squeek tastes slightly different if left over potatoes and cabbage (or sprouts) are used, I decided to cook the cabbage in beef bouillion, the concentrated kind in a jar. Wow! The cabbage was delicious after cooked in the beef broth and I shall be preparing cabbage this way again. Back to the Bubble and Squeek: I did use a 2:1 potatoe:cabbage ration, but I eye-balled the amount to the cast iron skillet I was going to use. This traditional recipe really does not have set amounts, other than there should not be more cabbage/sprouts than potatoes--which can be left-over mashed as well as whole. Although this dish was more delicious than I had expected, I did have some problems cooking it. Maybe it was because my cooked potatoes were almost al dente rather than close to mush, but it did not stay together when I flipped it onto a plate before sliding it back to brown the other side. Also, the first time I slipped it onto a plate, the bottom (now top) was not browned enough so I had to redo that side. Next time I am going to use left over mashed potatoes, just to see if it holds together better. Oh, I was totally out of drippings and lard so I used butter for frying it. It might taste different with drippings or lard, but I suspect it is still delicious.
- 1 lb cold cooked potato
- 2 ounces meat drippings or 2 ounces lard
- 1 onion, finely chopped
- 1⁄2 lb Brussels sprout, cooked and chopped
- salt & freshly ground black pepper
Directions See How It's Made
- Finely chop the potatoes and crush slightly.
- In a frying pan, melt half the fat and lightly fry the onion.
- Mix in the potato and sprouts and season well.
- Add more dripping or lard.
- Press the potato/sprouts mixture into the hot fat and fry over a moderate heat until browned underneath.
- Turn the veggie mixture over, add the last of the fat and fry until the other side is browned.