Bubble and Squeak


Ron Audet

Here is one recipe we like. It originally came from a website on British foods and was created by
Duncan and Alice Johnston, a Scottish couple.

Bubble and Squeak

6 large potatoes
1/4 head of cabbage
2/2 cup cooked ham or bacon, chopped 1 large onion, chopped white pepper salt
3/4 cup olive oil

Boil and mash the potatoes. Fry the chopped onions until brown and add to the mashed potatoes.
Roughly chop the cabbage and boil in salted water until just cooked. Drain and add to the mashed
potatoes together with the chopped cooked ham or bacon. Season with white pepper (black will work
too) and salt to taste. Allow to cool slightly. Heat the olive oil in a large skillet. Shape the
bubble and squeak mixture into large balls, place in the hot oil, and flatten down with a spatula to
make pancake-like shapes. Cook until golden brown, turn, and repeat for the other side. Serve
immediately. Traditionally, this dish was served sprinkled with vinegar, though we prefer to omit
the vinegar. Good with roasts and poultry.

Ron Audet Fredericksburg, VA

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