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
- 2 lb potatoes quartered
- salt
- 1 lb green cabbage cored and shredded
- 6 oz mature Cheddar cheese grated
- 1 large egg beaten
- freshly ground black pepper
- 8 spring onions chopped
- 1 oz dripping or lard
Instructions
- Cook the potatoes in boiling salted water for 20 minutes or until tender.
- Meanwhile, cook the cabbage in boiling salted water for 5 minutes. Drain thoroughly.
- 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.
- 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.
- 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.
Calories: 400 kcal
Carbohydrates: 49 g
Protein: 19 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 86 mg
Sodium: 319 mg
Potassium: 1286 mg
Fiber: 9 g
Sugar: 6 g
Vitamin A: 1196 IU
Vitamin C: 93 mg
Calcium: 419 mg
Iron: 3 mg