A hearty fried vegetable hash…
Bubble & Squeak originated in Ireland and found it’s way into England as a staple breakfast.
The previous nights leftover potatoes and vegetables (cabbage, carrots, peas, brussels sprouts, or any other leftover vegetables) were shredded and sometimes combined with leftover roast and then fried to crispy goodness in a cast iron skillet. It can be served with eggs or stand alone without them.
It is a wonderful vegetarian dish for St. Patrick’s Day! A very tasty Bubble and Squeak – indeed.
All you need to make this dish complete for a nice wholesome dinner… a nice ale and a slice of my Irish Soda Bread!
Why is it called bubble and squeak?
Well. It was so described in the 1700’s when cabbage fried bubbled up and made squeaking sounds whilst over the fire. There you go. Makes sense to me.
Let me tell you that this dish is so tasty. BUT – I did use home-made ghee in this dish and it does make a difference. It just gives it a rich buttery taste without having to use too much butter.
What is in my version of this dish?
- mashed potatoes
- carrots
- celery
- leeks
- brussels sprouts
- cabbage
- ghee
- olive oil
- cream
- parsley
If you are looking for a main dish or a side dish full of delicious vegetables – this is it! This is the one! Bubble and Squeak – A Vegetarian Hash! Load up that plate – guilt free and oh so good…
Enjoy!
Teri~
- Serves: 8 servings
- Serving size: 1
- Calories: 317
- Fat: 27
- Saturated fat: 11
- Unsaturated fat: 8
- Trans fat: 0
- Carbohydrates: 17
- Sugar: 4
- Sodium: 422
- Fiber: 4
- Protein: 4
- Cholesterol: 49
- 3 russest potatoes, cooked and mashed or 1 tray pre-cooked mashed potatoes.( I use Oprah's O That's good potatoes with cauliflower).
- 15 brussels sprouts, halved
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- ½ cabbage, chopped
- 4 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 tsp. ghee/unsalted butter
- 2 leeks, sliced (use the white part and 1" of green)
- 1⁄4 cup heavy cream
- 2 tbsp. finely chopped parsley
- Heat oven to 400°. Place brussels sprouts, carrots, and celery on a foil-lined baking sheet; toss with 2 tbsp. oil and salt and pepper. Bake until tender, about 25 minutes; let cool.
- In a large pot, add 6 cups water, cabbage and leeks and cook 10 -15 minutes or until cabbage is cooked through.
- Add vegetables, mashed potatoes, cream, salt and pepper, parsley and mash until smooth.
- Stir in cream.
- Heat remaining oil in a 12" skillet over medium heat. Add 3 tsp. of the ghee/butter and vegetable mixture; cook about 10 minutes each side, flipping once, (use plate to cover skillet, invert, add the other 3 tsp ghee/butter and slide back into pan).
- Slice into wedges. Serve.