| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Australian | 1 | Servings | |
INGREDIENTS
| Butter; for frying | ||
| Leftover cabbage | ||
| Leftover potatoes | ||
| Leftover carrots | ||
| Leftover green beans | ||
| Salt and pepper |
INSTRUCTIONS
THE BASICS ANY OPTIONALS I've been thinking about a dish my Australian Nana used to make for me called Bubble and Squeak. It's a well known title, but the dish is so varied. I wonder if a British TNT member would post his/her traditional version of Bubble and Squeak. This is such a homey dish. It doesn't sound like much, but I guarantee the flavor is delicious! Note: My nana would cook this on top of her big black wood burning stove using mounds of butter in the skillet. I cut the butter down to almost nothing. The flavor is no where near the same, but it is high in calories otherwise. Mash all vegetables together and season with salt and pepper. Melt butter in a heated skillet. Add vegetables. Using Nana's method with lots of butter: As they cook, separate the vegetables into patties right in the skillet. Work them with a spatula so the patties become tight as they brown. Cook on both sides to a rich golden brown. (Try this at least once.) Using my method with little butter: I've found with the reduction of butter I cannot get the nicely shaped patties, so I leave it all loose in the pan and brown. Serve hot with catsup (tomato sauce in Australia) Serving suggestions: A fantastic breakfast of Fried egg, Bubble and Squeak, toast, and a grilled chop. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@concentric.net> on Aug 14, 1997
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