Serves 4
45 min
Bubble and Squeak
Recipe GLPRd348a2e46a16df
A classic British comfort dish that transforms leftover mashed potatoes and cabbage into a golden, crispy-edged skillet cake. Tender sautéed cabbage and onions are folded into creamy mashed potatoes, then pan-fried in butter until the exterior turns beautifully golden and slightly crunchy while the inside remains soft and fluffy.
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Ingredients
1 pound green or Savoy cabbage, thinly sliced
1 medium onion, thinly sliced
6 tablespoons butter
1 to 1½ pounds leftover mashed potatoes (or 1 pound potatoes, boiled and mashed)
Salt and pepper, to taste
Directions
If making fresh mashed potatoes, boil 1 pound of potatoes until tender, then drain and mash with a fork or potato masher until smooth. Set aside.
Heat 3 tablespoons of butter in a large skillet over medium heat. Add the sliced cabbage and onion to the pan.
Sauté the cabbage and onion, stirring occasionally, for 8 to 10 minutes until the vegetables are tender and the cabbage begins to caramelize slightly at the edges.
Transfer the cooked cabbage and onion to a large bowl. Add the mashed potatoes and fold gently to combine. Season with salt and pepper to taste.
Wipe out the skillet and return it to medium heat. Add the remaining 3 tablespoons of butter, allowing it to melt and coat the pan evenly.
Spread the potato and cabbage mixture in an even layer across the bottom of the skillet, pressing it down gently with the back of a spoon.
Cook without stirring for 10 to 12 minutes until the bottom develops a golden-brown crust. You may hear occasional crackling sounds as the mixture fries.
Cut the cake into quarters and carefully flip each piece to cook the other side for an additional 5 to 7 minutes until golden brown and crispy.
Transfer to a serving plate and serve immediately while hot and crispy.
