Say wha? Bubble and Squeak, yes you read that right.
What is it? To quote Wikipedia:
Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, Brussel sprouts, or any other leftover vegetables can be added. The chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because it makes bubbling and squeaking sounds during the cooking process. It is often served with cold meat from the Sunday roast, and pickles or brown sauce, or as an accompaniment to a full English Breakfast.
It’s still US VegWeek, and this is one of the options Rahul came up with after perusing the Meat Free Monday cookbook that I received as a gift during the holidays. Bubble and Squeak were listed as a side dish option, but it is so filling that we made a meal out of it.
So, how can you make your own Bubble and Squeak? It’s super easy:
- Find some potatoes – red, gold, yellow, brown, purple, whatever
- Pick your favorite vegetable – peas, carrots, leafy greens, eggplant, anything! Or, like Wikipedia and the British say, use leftover veggies from the night before
- Determine your seasonings – stay traditional with salt and pepper, or transform the patty with chili powder, dried herbs or hot sauce
Not sure if you can just eat a potato patty for dinner? I had mushrooms in the refrigerator for the next night’s recipe but I knew I wasn’t going to use them all. I sauteed some of the mushrooms with garlic in olive oil and BAM – delicious.
Bubble and Squeak
- 6-8 red potatoes, peeled and halved
- 10-12 brussel sprouts
- 3 tbsp butter + 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup of chopped fresh parsley
- Splash of olive oil
- Boil the potatoes and brussel sprouts separately until cooked through. Grab a large bowl for the cooked potatoes. Dice up the sprouts (and cut off the hard ends) and add them to the bowl.
- Add salt, pepper, 3 tablespoons of butter and the parsley. Mash the mixture with a potato masher. I left mine a bit on the chunky side so that there were whole pieces of potato in them.
- Now, your potato mix is probably pretty hot, so making patties with your hands might not be a good thing. Rahul had the bright idea of smashing the mixture between two plates to form a patty and it worked quite well! You can make your patties as big as you want, but the bigger they are the harder they are to flip.
- Heat a skillet over medium high heat. Add the additional tablespoon of butter and a splash of olive oil. When the pan is hot, add your patties and cook until browned on each side, 2-3 minutes. Since your patties are already cooked they’ll be ready to enjoy in no time!
P.S. Many of you have asked how we’re holding up with our vegetarian meals during US VegWeek. It’s definitely been a challenge, but I love challenges and so far we’ve been just fine! I’ll post a full recap at the end of the week.