Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.
Ingredients:
- 3 cups cold mashed or boiled and crushed potatoes
- 2 cups cold brussel sprouts, cut in 1/4″ slices
- 1/2 cup onion, finely chopped
- 4-6 tablespoons Kerrygold Salted Butter
- 1 cup (or more) Kerrygold Aged Cheddar Cheese, grated
- Salt, pepper to taste
Directions:
Combine the potatoes and brussel sprouts in a bowl. Set aside.
Melt 1 tablespoon butter in a medium-sized, heavy, non-stick skillet.
Saute the onion in butter until translucent.
Add 2 tablespoons of butter to pan, add potatoes and sprouts, mix thoroughly with onions, season with salt and pepper.
Press mixture down well to make a large pancake.
Let brown, undisturbed, for 6-10 minutes.
Once the bottom is browned, turn “cake” to brown other side.* When turning the cake, add another two tablespoons butter to the pan.
Once second side is browned, top with grated cheese, run under the broiler just until cheese is melted.
Serve in wedges straight from the pan.
[*Note: An easy way to turn the cake is to thoroughly loosen it around the edges and bottom with a spatula, set a plate over the skillet, hold the plate on the skillet and flip, turning the cake onto the plate. Return the pan to the heat, add the butter and slide the cake into the pan, browned side up.]
This recipe can also be made in individual patties. Simply form the patties with wet hands and brown as you would the cake.
