Bubble and Squeak is an English dish made with leftover mashed potatoes and cooked cabbage. We like cabbage fine, but we like kraut a whole lot better, so we made the substitution and were thrilled with the results. Phoebe meant to take a picture of the full turnout, but she accidentally ate the first batch while the second was frying. It's that good.
The egg is not traditional or necessary, but we like how it helps the potatoes hold together. If you're vegan, just skip it and enjoy the softer texture. We served ours on a bed of sauerkraut with a dollop of sour cream. They're also good plain!
2 cups mashed potatoes*
3/4 cup sauerkraut (we use the fermented kind)
1 egg
Butter for frying
Stir together the egg, potatoes, and sauerkraut. Melt about 1 tablespoon butter in a cast-iron skillet over medium-high heat. When the butter is hot, but not smoking, add heaping tablespoons of batter, smashed down with the back of the spoon. When the bottoms are golden brown and crisp, flip and cook the other side.
*Simple mashed potato recipe:
Peel and dice 3 small Yukon gold potatoes and boil until soft. Drain all but 1/2 cup of cooking water. Add butter, salt and pepper, and mash. For extra fluffiness, whisk vigorously for several minutes.
3 comments:
I've been looking at this for about 5 minutes trying to figure out how the sauerkraut would taste in this. Going to have to try.
P.S. coming to SF March 5-8, let me know if I can buy you a thank you drink or coffee or the such.
It tastes AMAZING, of course! We can't vouch for canned sauerkraut, obviously, but the fermented kind is tangy and perfect and a great counterpart to the fluffy neutrality of eggs and potatoes.
As far as I know, I'm around then--drop me an email when you know more about your plans!
Oh my goodness, first of all, thanks for your comment and second, HFS! I love your blog!! In the last three days, Speedy and I ate (between the two of us) 2 bunches of kale, 3 pounds of brussels sprouts, 2 leeks, 3 onions, about 3 heads of garlic and a can of chick peas. (these were in various recipes.) My only regret was that there was no kimchee to be had. I'll be hanging around here a lot in the future.
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