Bubble and Squeak
This is such an old recipe it features in my copy of Mrs Beeton’s Book of Household Management which was one of the classic English cookery books, published in 1861. Bubble and squeak was traditionally made on a Monday using the leftovers from a Sunday roast. These days we don’t tend to use leftovers as much, so this is a good reminder that when you have mashed potato, veges and a bit of meat in the fridge, you have a meal.
- 4 tbsp butter
- 1 onion, finely chopped
- 3 cups potato, mashed
- 2 cups cooked cabbage, sliced
- Any leftover cooked veges
- At least one cup of diced cooked meat
1 In a large frying pan melt the butter, then add the chopped onion and fry gently for 3 minutes until soft.
2 Turn the heat up slightly and add the mashed potato, cabbage, veges and meat.
3 Fry for 10 minutes, turning over in the melted butter several times to ensure everything is reheated and the potato should start to brown.
4 Press the mixture into the base of the pan and leave to cook for one minute. Then flip over and cook for another minute. Serve with a fried egg on top for fun.
5 If you want a vegetarian version, simply leave out the meat. If you don’t have any leftover cold meat, use pieces of bacon or some tinned corned beef instead.