Got plans for those St. Patrick’s Day leftovers? No, not the Guiness (as if) but that brisket or Irish stew, or cooked cabbage you had for dinner on Monday. Bubble and Squeak is a great way to use up leftovers, and it is traditionally served on Dec 26 – Boxing Day in the UK – using bits of stuffing, cranberry sauce, turkey and whatnot. Hearty and tasty any time of year, it is a fine way to use up odds and ends in your refrigerator.
If you have leftovers, you can substitute those for the cabbage, carrot and shredded cheese in the following recipe. All of the ingredients for the following recipe can be found at the PNC 2nd Street Market – Garber Farms and Hydrogrowers have the vegetables, and The Spice Rack has butter, mustard, and cheese. Blue Jacket Dairy also has a fine selection of cheeses.
Bubble and Squeak
- 1 pound potatoes, peeled, cooked and mashed
- 2 tablespoons butter
- 2 cups shredded cabbage
- 1 carrot, grated
- 1 onion, minced
- 1 clove of garlic, minced
- 1 teaspoon prepared yellow mustard
- 1/2 cup shredded sharp Cheddar cheese
- Salt and pepper to taste
Mix together the mashed potatoes, cabbage, mustard and cheese in a large bowl. You can make one large patty out of this mixture or form this mixture into four patties (the four smaller patties are easier to flip over in the skillet).
Melt the butter over medium-high heat in a non-stick pan; once it has melted, sauté the onion and garlic until the garlic just becomes golden.
Add the potato patties (or just spread the potato mixture into one large patty covering the skillet).
Push the mixture down onto the skillet with a spatula, and cook for about 5 or 6 minutes on each side. When well-browned on both sides, remove from skillet and serve right away.
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