Traditional Bubble and Squeak

A thick, rustic patty where cabbage and potatoes yield under the fork. The crust is deeply browned and crisp, releasing the scent of brown butter and smoked bacon.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 309
• Protein: 10 g
• Carbs: 25 g
• Fat: 18 g

Ingredients

• 500 g Mashed potato ( cold )
• 300 g Green cabbage ( shredded and cooked )
• 150 g Smoked lardons
• 1 piece Onion ( finely chopped )
• 30 g Salted butter
• 1 pinch Black pepper ground

Instructions

1. Sauté the garnish

   In a large skillet, toss in the bacon and finely chopped onions. Let the bacon fat render and the onions turn translucent without too much browning.

2. Mix the vegetables

   In a mixing bowl, combine the mashed potatoes and shredded cabbage. Add the sautéed bacon and onions. Pepper generously. The mixture should be compact.

3. Shape and brown the cake

   Heat the salted butter in the pan until it foams. Pour in the mixture and press down firmly with the back of a spoon to form a uniform cake. Let a crust form without touching it.

4. Flip and finish cooking

   When the edges are deep brown and crispy, flip the cake (use a plate for help). Let the other side brown. The cake should be piping hot in the center and crunchy on the surface.

Chef's tips

• Don't stir the cake constantly: prolonged contact with the pan is what creates that essential brown crust.
• If your leftover mash is too loose, add some fork-crushed potatoes to give it more structure.

Storage

Keeps for 3 days in the fridge. Reheat in a skillet to regain the crispness; avoid the microwave as it softens the crust.