Sort of Bubble and Squeak
I (N.) don’t know about you but I was never served Bubble and Squeak growing up, perhaps because we aren’t British? I found a recipe for it on a blog (I apologize for not remembering which one) and decided to give it a whirl. It is after all a way to dress up leftovers and greens into something tasty. Since getting J. to eat any of the previously mentioned items isn’t easy I was hoping this would be an answer to my prayers ;).
Bubble and Squeak for the uninitiated is a dish made from leftover greens and mashed potatoes (and occasionally meat) that is fried to resemble a potato pancake. The variations on this are endless, as it is a way to get rid of last nights holdovers. You could also view it as a method of conveyance for vegetables (not always appreciated by children or adults) in a potato pancake (generally viewed as more tasty and appealing).
Of course I did plan for my bubble and squeak by purchasing extra potatoes and brussel sprouts at the market last week. J. and I had previously avoided brussel sprouts on principle (we are both really picky eaters) so I thought this would be the best way to give them a try. We also threw in some local onion, milk, butter, and garlic.
You can find a ton of different recipes online but since none of them were exactly what we were looking for we just made up our own. We didn’t have enough leftover mashed potatoes so we boiled two more.
I make mashed potatoes by boiling the potatoes whole in a covered pot of water until a fork slides in easily. Then I dump the water and hand mash the potatoes in the pot with milk, butter, salt, and pepper to taste.
In a separate pan we sauteed a small onion in olive oil to add some flavor and soften the onion up. Once that was done we dumped them in with the mashed potatoes.
I’ve never heard good things about boiled brussel sprouts so instead we roasted them. And let me tell you we are both brussel sprout believers now. We tossed them with olive oil, salt, pepper, and lemon pepper (I threw that in on a whim) and baked them at 400 degrees for 20 minutes. Ours were fairly small sprouts so keep that in mind. You actually want them to get brown because that adds so much flavor. We found ourselves snacking on these while we waited for the potatoes. Then we roughly chopped them up and dumped them in with the mashed potatoes.
With everything in the pot we simply stirred it together and started to create our “pancakes.” You will need a non stick pan of some sort to do this- either teflon or cast iron. Otherwise you’ll end up with a tasty crust on your pan bottom on none on your potato pancake. You also want to make sure you have enough oil in the pan to “fry” them. You aren’t fully submerging them just creating a crusty exterior that contrasts quite nicely with the softer inside. The instructions we read said to fry them for 8-10 minutes on each side but we don’t possess that kind of patience. We did about half that and were quite happy. Honestly you could entirely skip the frying and calling them dressed up mashed potatoes and they’d still be really good.
Oh and in the interest of full disclosure the picture above isn’t of our bubble and squeak. I don’t think anything that pretty has ever come out of our kitchen but if you click on the link you’ll find a recipe for bubble and squeak using pea shoots.