Simply English Bubble Squeak Recipes

SIMPLY ENGLISH BUBBLE & SQUEAK

Steps:

• Chop cooked, unpeeled potatoes.
• In large skillet, fry bacon; drain on paper towel.
• Saute onion and in bacon fat until golden brown.
• Add chopped, precooked cabbage and chopped, cooked potatoes to the pan with the sauteed onions.
• Chop the fried bacon and sprinkle the bits over top surface.
• Allow potatoes to become golden brown on bottom over medium heat.
• Invert skillet over large serving plate.
• Garnish with parsley, if desired.

QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH

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.

BUBBLE 'N' SQUEAK

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.

BUBBLE AND SQUEAK

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 'N' SQUEAK II

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.

BUBBLE & SQUEAK

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.