{"id":3374,"date":"2023-12-27T17:48:28","date_gmt":"2023-12-27T17:48:28","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3374"},"modified":"2024-02-09T21:32:20","modified_gmt":"2024-02-09T21:32:20","slug":"bubble-and-squeak","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/bubble-and-squeak\/","title":{"rendered":"Bubble and Squeak"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Bubble and Squeak<\/span><\/h2>\n
<\/div>\n
Bubble and squeak is a quirky name for a dish that is mostly fried leftover vegetables, usually from Sunday lunch\u2014making it popular for Monday lunch or dinner. It's also a popular\u00a0British appetizer.\u00a0<\/span>
<\/div>In Ireland,\u00a0colcannon<\/a>\u00a0is made from mashed potatoes, cabbage or kale, and onion, and it's very similar to bubble and squeak, as is\u00a0rumbledethumps<\/em><\/a>\u00a0in Scotland.<\/span>
<\/div>Traditionally, bubble and squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, and can include a little bacon or leftover meat from the day before. It makes a nice side dish for a meaty dinner, too. There are no hard-and-fast rules for this recipe except for mashed potatoes\u2014it's the "glue" that holds the dish together. Use bubble and squeak as a way to use up whatever you have left from dinner and transform it into something delicious.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> to 4<\/span><\/span><\/div>\n\n
Author: <\/span>Elaine Lemm, The Spruce Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> tablespoons<\/span> unsalted butter<\/span> or vegetable oil<\/span><\/li>
  • \u00bd<\/span> cup<\/span> finely chopped onion<\/span><\/li>
  • 1<\/span> pound<\/span> mashed potatoes<\/span> about 2 cups — or left-over potatoes<\/strong><\/em><\/span><\/li>
  • 1<\/span> cup<\/span> leftover vegetables<\/span> cabbage, kale, peas, cooked swede, cooked carrots, and\/or cooked Brussels sprouts, finely chopped<\/span><\/li>
  • bacon<\/span> leftover roast, bangers, and\/or ham, chopped (optional)<\/span><\/li>
  • salt<\/span> to taste<\/span><\/li>
  • freshly ground black pepper<\/span> to taste<\/span><\/li>
  • fried or poached eggs<\/span> for serving (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Gather the ingredients<\/span><\/div><\/li>
    • In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.<\/span><\/div><\/li>
    • Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.<\/span><\/div><\/li>
    • Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.<\/span><\/div><\/li>
    • Serve with either a fried or poached egg on top, if you wish. Enjoy.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • Store leftover bubble and squeak in an airtight container in the fridge for up to three days.<\/li>\n
      • Leftovers can be stored for longer in a heavy-duty zip-top bag in the freezer. Squeeze all of the air out and freeze for up to a month. To reheat, let defrost in the fridge overnight, then reheat in a skillet with a little oil until crisp and warmed through.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3371,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,366,1598,2487,697],"tags":[],"class_list":["post-3374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-british","category-bryans-favorites","category-left-overs","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2023\/12\/BubbleAndSqueak.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3374"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3374\/revisions"}],"predecessor-version":[{"id":3409,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3374\/revisions\/3409"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3371"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}