Hello there, lovely readers! Today, I’m diving into a classic British dish that brings a warm sense of nostalgia and comfort: Bubble and Squeak. It’s a fantastic way to transform your leftover vegetables into something delicious and, with a little modern flair, can be the star of any meal.
Growing up, Bubble and Squeak was a favourite in our household, especially after a hearty Sunday roast when the fridge would be brimming with leftover veggies. I vividly remember the intoxicating aroma that would fill the kitchen as it sizzled away in the pan. There’s something so satisfying about the golden crust that forms on the outside, hiding a soft and flavourful centre.
What’s even better about this dish? It’s an absolute breeze to make. Whether you’re using leftover potatoes and cabbage or cooking everything up fresh, it’s a relatively quick turnaround, making it perfect for a busy weeknight supper.
I’ve given this classic a little twist by adding crispy bacon bits for more savoury depth and fresh thyme to lift the flavours. While these additions aren’t traditional, they seamlessly blend into the dish, enhancing its irresistible charm.
For those unfamiliar with Bubble and Squeak, the name is as whimsical as the dish itself, believed to originate from the sounds it makes while cooking. Isn’t it delightful how food often carries such lovely histories and stories?
When serving, sprinkle some fresh parsley on top for an extra burst of colour and freshness. You can enjoy it as a hearty breakfast, or pair it with a fried egg or sausages. It’s versatile enough to be satisfying any time of the day.
So, whether you’re looking to step back into comforting memories or curious to try something new, give Bubble and Squeak a spin. It’s a dish that’s sure to bring smiles all around.
Happy cooking!
Ingredients
– 500g potatoes, peeled and diced
– 200g cabbage, shredded
– 1 medium carrot, grated
– 1 medium onion, finely chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme, chopped
– 1 tablespoon butter
– Salt and pepper, to taste
– 50g crispy bacon bits (optional)
– 1 tablespoon fresh parsley, chopped (for garnish)
Method
1. **Prepare the Vegetables:** Start by boiling the diced potatoes in salted water for 15-20 minutes until tender. Drain and set aside.
2. **Cook the Cabbage:** In a pot of boiling water, blanch the shredded cabbage for 3-4 minutes until slightly softened. Drain and run under cold water to stop the cooking process.
3. **Sauté the Aromatics:** In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
4. **Combine Ingredients:** In a large bowl, mash the cooked potatoes with a fork or potato masher. Mix in the sautéed onions and garlic, grated carrot, blanched cabbage, fresh thyme, salt, and pepper. Add crispy bacon bits if using.
5. **Form the Cake:** Heat the remaining olive oil and butter in the frying pan over medium-high heat. Spread the mixture evenly in the pan, pressing down with a spatula to form a compact cake.
6. **Cook the Bubble and Squeak:** Allow the mixture to cook for about 8-10 minutes until the bottom is golden and crispy. Carefully flip the cake using a large plate or spatula, and cook the other side for another 8 minutes.
7. **Garnish and Serve:** Once both sides are beautifully crisp, transfer the Bubble and Squeak to a serving platter. Garnish with fresh parsley. Serve hot as a side dish or enjoy it on its own.
