Bubble and squeak with spring greens

Bubble and squeak with spring greens

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 large floury potatoes
250g spring greens, (or cabbage)
small handful chives, parsley or tarragon
60g butter
salt
freshly ground black pepper

Method

  1. Peel and halve the potatoes. Put them into a saucepan, add enough salted water to just cover them and bring to the boil. Lower the heat and simmer for 15–20 minutes until tender.
  2. Bring another pan of salted water to the boil. Remove any coarse leaves and stems from the spring greens and roughly slice them. Blanch for 4 minutes, then refresh under cold water. Drain well, cool and squeeze out excess water.
  3. Drain the potatoes and crush them so they are just starting to break up, then leave to cool. Chop enough of your chosen herb to give you 1–2 tablespoons. Stir the greens and herbs into the potatoes and season well with salt and pepper.
  4. In a heavy-based frying pan, melt half the butter over a medium heat, and when foaming add the potato mixture. Press it down with a palette knife and cook until a golden crust has formed on the underside (lift the edge with the knife to check).
  5. Invert the bubble and squeak onto a baking sheet. Add the remaining butter to the pan and allow to melt, then slide the cake back into the pan. Cook until the second side is golden brown, cut into wedges and serve.

Note

  • Bubble and squeak is usually made to use up leftovers, mixing together equal quantities of cold, leftover mashed potatoes and green vegetables.

Variation

  • Bubble and squeak cakes: Add 1 beaten egg to the mixture in step 3. With floured hands, shape into patties of the required size. Dust well with flour and fry in butter until golden all over.
Tags:
Leiths School of food and wine
cookery course
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