Bubble And Squeak Recipes

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BUBBLE AND SQUEAK



Bubble and squeak image

I've always liked making this, since I was a kid. We'd have the pan going for well over an hour, slowly turning those precious leftovers into an incredible pile of gnarly, starchy, veggie gorgeousness. Good bubble & squeak is hard to beat.

Provided by Jamie Oliver

Categories     Leftovers     Vegetables     Christmas     Potato

Time 30m

Yield 4

Number Of Ingredients 6

olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs, such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg, such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts, optional

Steps:

  • Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
  • Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you've got. There's no need to chop anything first, as now we're going to mash it all up with a potato masher into a nice, flat, even layer.
  • Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
  • Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and - importantly - keep repeating it over a period of about 20 minutes, until it's golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it's looking good, you can serve it right away, or you can leave it on the lowest heat for a while - the flavour will only improve.
  • You can serve this any which way you like - let's be honest, it's going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

Nutrition Facts : Calories 376 calories, Fat 18.4 g fat, SaturatedFat 4.6 g saturated fat, Protein 6.9 g protein, Carbohydrate 48.5 g carbohydrate, Sugar 8.1 g sugar, Sodium 0.6 g salt, Fiber 6.3 g fibre

BUBBLE 'N' SQUEAK



Bubble 'n' Squeak image

Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.

Provided by DOREENF

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 8

½ medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
½ teaspoon paprika
salt and pepper to taste

Steps:

  • In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
  • In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 19.5 g, Cholesterol 23 mg, Fat 5.9 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 422.9 mg, Sugar 4.1 g

QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH



Quick and Easy Traditional Bubble and Squeak Dish image

This traditional bubble and squeak recipe is for the delightfully named, easy-to-make lunch of fried leftover vegetables with eggs.

Provided by Elaine Lemm

Categories     Brunch     Dinner     Lunch     Breakfast     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

6 tablespoons unsalted butter or vegetable oil
1/2 cup onion, finely chopped
1 pound mashed potatoes, about 2 cups
1 cup leftover vegetables (e.g., cabbage, kale, peas, cooked swede, cooked carrots, and/or cooked Brussels sprouts), finely chopped
Optional: bacon, leftover roast, bangers, and/or ham, chopped
Salt, to taste
Freshly ground black pepper, to taste
Optional: fried or poached eggs, for serving

Steps:

  • Gather the ingredients.
  • In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
  • Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
  • Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
  • Serve with either a fried or poached egg on top. Enjoy.

Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Cholesterol 47 mg, Fiber 3 g, Protein 3 g, SaturatedFat 12 g, Sodium 470 mg, Sugar 4 g, Fat 22 g, ServingSize 2 servings, UnsaturatedFat 0 g

BUBBLE AND SQUEAK



Bubble and Squeak image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds baking potatoes
2 tablespoons unsalted butter
1/4 cup heavy cream
4 ounces bacon
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 teaspoon ground sage
1/2 teaspoon ground white pepper
1 pound Brussels sprouts, thinly sliced
Juice of 1/2 a lemon

Steps:

  • Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
  • Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.
  • Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.

BUBBLE AND SQUEAK



Bubble and Squeak image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 6

1 pound boiled, cold potatoes
2 ounces dripping or lard
1 onion, finely chopped
8 ounces cooked cabbage or sprouts, chopped
Salt
Black pepper, freshly ground

Steps:

  • 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 greens and season well. Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath. Turn the bubble over, add the last of the fat and fry until the other side is browned.

BUBBLE AND SQUEAK



Bubble and Squeak image

Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 9

3 medium potatoes, (about 1 pound) peeled and cubed
3 tablespoons 2% milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cabbage
1 tablespoon plus 4 tablespoons canola oil, divided
1 medium onion, finely chopped
2 to 4 tablespoons all-purpose flour

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

SCOTTISH BUBBLES AND SQUEAK PATTIES



Scottish Bubbles and Squeak Patties image

My father in law is from Scotland and this is a favorite family dish.

Provided by sanzoe

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 7

1 pound potatoes, peeled and cut into chunks
2 cups shredded cabbage
1 carrot, grated
1 onion, minced
1 teaspoon prepared yellow mustard
½ cup shredded sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
  • Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
  • Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 27 g, Cholesterol 14.8 mg, Fat 4.9 g, Fiber 4.6 g, Protein 6.9 g, SaturatedFat 3 g, Sodium 169.4 mg, Sugar 4.4 g

BUBBLE AND SQUEAK - TRADITIONAL BRITISH FRIED LEFTOVERS!



Bubble and Squeak - Traditional British Fried Leftovers! image

I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to "fry up" your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.

Provided by French Tart

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb leftover boiled potatoes or 1 lb leftover roast potato, diced
1 lb leftover cooked cabbage or 1 lb leftover cooked Brussels sprout, finely chopped
2 ounces butter
salt
black pepper
carrot, diced (optional)

Steps:

  • Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.
  • Method if using mashed potatoes:.
  • Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.
  • Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).
  • Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.
  • Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan.
  • Cook again over a medium heat until the other side is golden brown.
  • Cut into wedges and serve with eggs and bacon for breakfast, or bread and butter for a light snack or supper dish. This is also wonderful as an accompaniment to stews and casseroles.
  • Method for diced boiled or roast potatoes:.
  • If using diced boiled or roast potatoes, mix all the vegetables together as above, and just fry them in a frying pan together; there is no need to press them down into a cake - stir them regularly to achieve an all over colour; then serve them with a spoon, rather than cut into slices. They still taste the same!

Nutrition Facts : Calories 224.3, Fat 12.3, SaturatedFat 7.7, Cholesterol 32.8, Sodium 464.4, Carbohydrate 26.5, Fiber 4.5, Sugar 5.4, Protein 3.7

BUBBLE & SQUEAK



Bubble & squeak image

Bubble & squeak should be on everyone's radar come Christmas time - it's a great way of using up leftover mash, sprouts and cabbage

Provided by Paul Merrett

Categories     Brunch, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 6

1 tbsp duck fat, goose fat or butter
4 rashers of streaky bacon, chopped
1 onion, finely sliced
1 garlic clove, chopped
15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
400g cold leftover mashed potato, or cold crushed boiled potatoes

Steps:

  • Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
  • Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
  • Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
  • Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It's the bits of potato that catch in the pan that define the term 'bubble and squeak', so be brave and let the mixture colour.
  • Cut into wedges and serve.

Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium

BUBBLE AND SQUEAK WITH STILTON



Bubble and Squeak With Stilton image

The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels singing.

Provided by Tom Parker Bowles

Categories     HarperCollins     Winter     Fall     Side     Carrot     Leek     Potato     Brussels Sprout     Cheese     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

3 tablespoons vegetable oil
50g (about 3 ½ tablespoons) butter
1 large onion, thinly sliced
2 leeks, sliced
About 250g (½ lb.) leftover cooked potatoes, roughly diced
About 200g (7 ounces) leftover cooked carrots, diced
About 200g (7 ounces) leftover cooked brussels sprouts, cut in half
3 teaspoons chopped parsley
125g (4.4 ounces) Stilton cheese, roughly crumbled

Steps:

  • Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little.
  • Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside.
  • Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath.
  • Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away.

BUBBLE AND SQUEAK



Bubble and Squeak image

The name of this dish is due to the sounds that are emitted during cooking, the cabbage bubbles as it is boiled and then squeaks in the frying pan. NOTE: This classic British dish originally contained beef along with the leftover cooked potatoes and cabbage, though today people don't generally bother with the meat.

Provided by Millereg

Categories     One Dish Meal

Time 35m

Yield 3 serving(s)

Number Of Ingredients 5

1 ounce butter, margarine or 1 ounce bacon fat
1 onion, finely chopped
1 lb potato, cooked and mashed
8 ounces cabbage, boiled
ground beef (optional) or lamb (optional)

Steps:

  • Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently.
  • Add the potatoes and cabbage.
  • If you are including the beef, add this as well.
  • Fry over a medium heat for about 15 minutes until brown then serve.
  • Omit the beef and lamb and bacon fat for Vegetarian.

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From eatathomecooks.com


BUBBLE AND SQUEAK {HEARTY BREAKFAST!} - SPEND WITH PENNIES
2019-12-31 Place cabbage and ¼ cup water in a saucepan. Cover and simmer until cabbage is tender, about 10-15 minutes. Cook bacon in a frying pan. Once crisp, remove from pan and add onions to the drippings. Cook until tender. Stir in potatoes and vegetables; give them a bit of a mash. Add cooked cabbage and ham. Season with salt & pepper.
From spendwithpennies.com


DINNER TONIGHT: BUBBLE AND SQUEAK RECIPE - SERIOUS EATS
2018-10-02 Preheat the oven to 400°F. In a large skillet, heat 2 tablespoons of butter over medium heat and add the onions with a good pinch of salt. Cook, stirring, until soft, then add the cabbage. Cook for an additional 15 minutes until the cabbage is tender. In a large bowl, combine the mashed potatoes with the cabbage mixture, stirring thoroughly to ...
From seriouseats.com


BEST BUBBLE AND SQUEAK CAKES RECIPES | FOOD NETWORK CANADA
2011-02-21 A recipe for making the best Bubble and Squeak Cakes. ADVERTISEMENT. IN PARTNERSHIP WITH. Main. Bubble and Squeak Cakes. by Sophie Dahl. February 21, 2011 . 2.6 (17 ratings) Rate this recipe PREP TIME. 20 min. COOK TIME. 1h. YIELDS. 2 servings. A cheerful breakfast of bubble & squeak cakes served with red onion gravy and a languid fried …
From foodnetwork.ca


TWO FAT LADIES' BUBBLE AND SQUEAK RECIPE - FOOD NEWS
In a frying pan, melt half the fat and lightly fry the onion. Mix in the potato and cabbage and season well. Add more dripping or lard. Press the potato/cabbage mixture (or bubble) into pan and fry over a medium heat until browned underneath (this is usually where you hear the squeak). Mix in the potato and greens and season well with salt and ...
From foodnewsnews.com


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