A traditional English pub dish, bubble and squeak is made by combining mashed potatoes with cabbage, which are then fried. The dish is so-named because of the sound the ingredients make during cooking.
Recipe courtesy of Williams-Sonoma
Ingredients
- 3/4 cup heavy cream
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 3 pounds Yukon Gold potatoes, peeled, boiled until tender and cut into 1-inch
- Salt and freshly ground pepper, to taste
- 1/2 head green cabbage, cut into 1-inch pieces
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
Preparation
- 1 Preheat an oven to 200°F.
- 2 In a small saucepan over medium heat, warm the cream and 8 tablespoons (1 stick) of the butter, stirring often until the butter is melted. Remove from the heat.
- 3 Place three-fourths of the potatoes in a large bowl and pour the cream mixture over them. Using a potato masher, mash the potatoes until the cream has been absorbed. Stir in the remaining potatoes and season with salt and pepper. Set aside.
- 4 In a large fry pan over medium-high heat, melt 1 tablespoon of the butter. Add the cabbage and cook, stirring occasionally, until slightly softened, about 3 minutes.
- 5 Add the broth and vinegar, and simmer until the liquid has been absorbed and the cabbage is tender, 10 to 12 minutes more. Stir the cabbage into the mashed potatoes.
- 6 In a large nonstick fry pan over medium-high heat, melt the remaining 1 tablespoon butter. Scoop about 1/2 cup of the potato mixture into the pan (a large ice cream scoop works well). Using a spatula, lightly press down on the mixture to form a patty.
- 7 Repeat to form as many patties as will fit in the pan without crowding. Cook until the patties are golden brown, 2 to 3 minutes. Turn the patties over and continue to cook until golden brown on the other side, 2 to 3 minutes more.
- 8 Transfer the patties to a baking sheet and keep warm in the oven. Repeat to cook the remaining potato mixture.
- 9 Serve immediately. Makes about 15 potato patties.
