Traditional Bubble and Squeak
Ingredients
- 500 gMashed potato (cold)
- 300 gGreen cabbage (shredded and cooked)
- 150 gSmoked lardons
- 1 pcOnion (finely chopped)
- 30 gSalted butter
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in a skillet to regain the crispness; avoid the microwave as it softens the crust.
