Recipe submitted by SparkPeople user SPITFIRE12. When the bottom of the patty turns a golden brown color youâ€™ll need to flip it over adding the other tbs of butter to cook on the other sideâ€¦and then, youâ€™re done.īubble and Squeak is typically served with cold meats (more leftovers from Sunday Lunch) or evening meal but is also often served with breakfast with eggs, baked beans, fried tomatoes, sausages, bacon, and perhaps black puddingâ€¦a typical fry-up with the bubble and squeak replacing the potatoes or hash browns. The â€˜bubbleâ€™ part probably comes from the first stage of cooking the potatoes and cabbage which are typically boiled. You might hear the distinctive squeak which gives bubble and squeak half of its name around this point.

When the oil/butter is heated, add the cabbage and potatoes and form into a patty and let cook. Then, add one tbs butter (can use oil too) to a frying pan or skillet and heat on a medium heat. Let it cook and wilt for a few minutes, stirring a couple of times. Put the cabbage in the skillet and cover. Add in the onions and potatoes and cook until the potatoes are nearly done, but not quite. Now, mash potatoes and carrot togetherâ€¦ Chop or break up the cabbage into bitesize pieces too and mix both these together, adding a little salt and pepper to taste. 1/4 cup cider vinegar oil for frying Brown the meat in a skillet. It can also be just all the left over vegitables that are normally put in pot roast.) (you can adjust the quantities in your recipe for bubble and squeak to suit your personal taste as desired, some people like half as much cabbage as potatoes, some like half and half. **Prep time is based on potatoes and veggies already being cooked.** **serves 6 to 8**

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