Bubble and Squeak

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds baking potatoes
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 4 ounces bacon
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped celery
  • 1 teaspoon ground sage
  • 1/2 teaspoon ground white pepper
  • 1 pound Brussels sprouts, thinly sliced
  • Juice of 1/2 a lemon
Directions

Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.

Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.

Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.


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    brussels sprouts are not baby cabbages...if you dont believe me , then do a search...bubble and squeak can be made with any combination of vegetables, and potatoes that you can think of, the choice is up to you...it is a very old recipe, with many many ways to cook it
    You know, Brussels sprouts are baby cabbages. I agree with crabhain. Did either of you even try the recipe?  
     
    Didn't think so.
    Bubble and Squeak is a very old recipe, with as many variations as there are people who make it. There is no absolute "authentic" recipe from which no variation is allowed. Do a web search, and see how many dramitically different recipes you find! With bacon, with suasage, without meat, different vegetables, pan fried, baked, and so on. Even to say this is a cabage and potato dish doesn't cover all of the "traditional" recipes out there. Giving this a 1 star because it isn't the way your family did it is not fair to the recipe. That said, this isn't the best recipe.
    Bubble and Squeak, as I've always seen, made, and devoured it, is made of corned beef (or boiled or roast beef) and colcannon. Leastways, this is the way my Grandma Reilly always made it. I've never seen it with brussel sprouts or bacon.
    Brussels sprouts?
     

     
    Bubble and squeak is for leftover roast beef, potatoes, cabbage, a milk or cream sauce with spicy sausage or ham and sometimes an sunny side up egg on top. Grandma Owens (Welsh and Irish descent) used it for sturdy winter suppers.
    Never saw a recipe for Bubble and Squeak like this!
     
    My Recipe: Fry 1 LB of sliced bacon, in large chicken fryer or Dutch oven, reserve bacon, into the fat fry 2 to 4 LBs of thinly sliced pratties. While the potatoes cooks in covered pan, cut 2 to 3 LB green cabbage in large chunks, add to potatoes and stir till all is well coated in bacon fat. Cook uncovered, stirring till crispness of your own desire. Add bacon back till warm. I sometimes add small thin sliced onions with the potatoes. No salt is needed, but I season with plenty of fresh ground pepper. Fresh rough chopped parsley is a nice garnish. Makes 4 servings. Serve with plenty of hearty bread and butter. Now that it a true Bubble and Squeak. Traditionally made on All Hallows Eve because the sound of the ingredients popping while cooking is said to scare off evil spirits.
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