Mix and freeze: While your leftovers are still warm, chop the larger cooked vegetables and fold them into the mashed potato, adding any other tasty bits and pieces you've got in the fridge (meat, fish, etc).You have a little cold fish? Fold it in! Green peas and roasted parsnips? Perfect! Even cold Brussels sprouts can sit happily in the mix. It's an equal opportunities dish: Only got some cold mashed potato and cabbage? No problem.In fact, bubble & squeak, so named for the lovely noises it makes while cooking, isn't a purely British phenomenon – it has culinary relatives around the world, such as bauernfrühstück (Germany), stovies (Scotland), roupa velha (Portugal), hash (USA) and biksemad (Denmark)! Yes, we're talking leftovers – primarily mashed potatoes, greens and other vegetables – all mushed together and shallow fried to crisp perfection, but when a dish is this tasty, there's no room for gastronomic snobbery. Serve with eggs or as a stand alone dinner.First mentioned in an 1806 recipe book by Maria Rundell, the classic British dish known as bubble & squeak is a thrifty and hugely tasty classic that's a real Christmas must-have, especially served as a Boxing Day breakfast with a lovely runny organic egg and some toast soliders!.Fry until a crisp crust forms then invert onto a serving platter.Melt butter in a large skillet, and place mixture in skillet, flatten until it fills the pan from edge to edge and is about ½ to 1 inch thick.Combine shredded mixture with colcannon.Shred brussels sprouts and corned beef.Use a fork or potato masher and mash the potatoes, mixing them up with the greens.Īdd salt to taste and serve hot, with a knob of butter in the center. Pour in the milk or cream, mix well, and add the potatoes. Mash the potatoes with milk or cream and greens:.Melt the butter in the pot and once it's hot, add the greens.Ĭook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.Īdd the green onions and cook for 1 minute more. Return the pot to the stove and set over medium-high heat. Cook the greens and the green onions with butter:.Add 2 tablespoons of salt, and bring to a boil.īoil until the potatoes are fork tender, 15 to 20 minutes. Put the potatoes in a medium pot and cover with cold water by at least an inch. 3 lightly packed cups chopped kale, cabbage, chard, or other leafy green.5 to 6 tablespoons unsalted butter, plus more for serving.4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks.4 ounces cooked corned beef brisket (shredded).1 cup cooked Brussels sprouts (shredded).Get the ingredients on sale this week at Fresh, and Happy St. Channel your hunger and excitement as the dish bakes with a fun Irish jig. Share with your friends after a night of celebrating, or prepare for a fun weekend with a tasty base layer of carbs, protein and happiness. These recipes are super simple and deliciously filling. There is a little catch, Bubble & Squeak includes another Irish dish, Colcannon. Patrick’s Day smorgasbord–corned beef, cabbage or chard and potatoes. ![]() Bubble & Squeak mixes together some basic staples of a St. “How’s the craic?” & may the luck of the Irish be with you! Mix it up this week with a traditional Irish breakfast feast of Bubble & Squeak.
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