INGREDIENTS

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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