Recipe from BBC Good Food
I think of this dish more in the winter when it is colder here. But then I remember most of you are living in winter, on the bright side you aren’t suffering through 108-degree weather! In any case, this recipe is designed to use leftover potatoes and cabbage, but I am setting it up to make this a start to finish recipe. Of course, if you have used your cabbage and potatoes for something else and you do have leftovers, by all means, repurpose!
1 TB Butter
4 slices Bacon, chopped
1 Onion, finely sliced
1 Garlic clove, chopped
Shredded boiled Cabbage
400 g cold, crushed boiled Potatoes (or cold leftover Mashed Potatoes)
Melt the butter in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the cabbage and let it color slightly. All tis will take 5 to 6 minutes. Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan - allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term “bubble and squeak”, so be brave and let the mixture color. Cut into wedges and serve.