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Cheesy bubble and squeak

To see if the underside of the bubble and squeak is golden brown, gently lift up the edge with a palette knife. The centre will become brown before the outside, so take care not to let the centre burn.
Traditional bubble and squeak is made with left-over mashed potato and cooked Brussels sprouts. If you prefer the stronger flavour of sprouts, then use these instead of the cabbage. A dash of
Worcestershire sauce is a good complement to the cheese. Add it when mashing the potatoes and, if liked, mix a few drops in with the grated cheese for the topping.

ingredients

serves 4
1 kg (2 lb) potatoes, quartered
salt
500 g (1 lb) green cabbage, cored and shredded
175 g (6 oz) mature Cheddar cheese, grated
1 large egg, beaten
freshly ground black pepper
6-8 spring onions, chopped
25 g (1 oz) dripping or lard

method

1. Cook the potatoes in boiling salted water for 20 minutes or until tender.

2. Meanwhile, cook the cabbage in boiling salted water for 5 minutes. Drain thoroughly.

3. Drain the potatoes well, then return them to the saucepan. Dry out over gentle heat, then mash with 100 g (4 oz) cheese, the beaten egg and plenty of salt and pepper. Stir in the cabbage and spring onions.

4. Melt the dripping in a large frying-pan over high heat and swirl it around to cover the base and sides. Add the bubble and squeak mixture and spread it out evenly. Cook for 3 minutes or until underside is golden.

5. Sprinkle with the remaining cheese, then put under a moderate grill for about 5 minutes, until the top is golden brown. Serve at once straight from pan cut in wedges.

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