Fry for at least 10 minutes to ensure that the potato and vegetables are thoroughly reheated, continually turning them over in the melted butter. Switch up the heat ever so slightly and add the mashed potato and all the leftover vegetables chopped up. For around 3 minutes or until soft and translucent, add the finely chopped onion and fry gently. Melt the butter over medium heat in a large frying pan and ensure that it doesn’t brown. For serving: eggs that have been fried or poached.Optional: bacon bits, bangers, leftover roast, and slices of ham.1 cup of leftover vegetables (i.e., cabbage, kale, peas, cooked swede, cooked carrots, and cooked Brussels sprouts finely chopped).
6 tablespoons (unsalted, or vegetable oil) butter. Except for mashed potatoes, there are no hard and fast rules for this recipe it is the “glue” that keeps the dish together. The origins of the word Bubble and Squeak are not established, but in the “Classical Dictionary of the Vulgar Tongue” of 1788, there is a reference: Bubble and Squeak are fried beef and cabbage together.Īnother historical recipe, called Colcannon, is made of mashed potatoes, cabbage or kale, and onion in Ireland, and it is very similar to bubble and squeak.īubble and squeak would typically be eaten for lunch or dinner on a Monday, often with a fried egg on top, and may have a little bacon or leftover meat from the day before.įor a meaty meal, it makes a good side dish, too. Here’s how to make use of something left from dinner and turn it into something delicious in Bubble and Squeak. However, it is more generally made without meat nowadays. You can whip some excellent and tasty British appetizers together quickly, and end up making popular classics such as bubble and squeak.Ī typical British breakfast dish made from potatoes and cabbage, Bubble and Squeak is a historical recipe which, from its quirky name, adds meat and squeak to the bubble. British food is not hard to make, and you’ve got plenty of fantastic recipes to choose from when it comes to appetizers.
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