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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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This can be for supper, but I like it best for breakfast. I make extra cabbage and potatoes, just so that I can have Bubble and Squeak. Ingredients:
roughly 2 cups leftover boiled, mashed or roasted potatoes |
roughly 1 cup leftover cabbage (or kale or brussels sprouts) |
butter |
salt and pepper |
Directions:
1. Mash or rough-chop the potatoes.
2. Cut cabbage into bite-sized pieces and mix both these together, adding a little salt or pepper to the mixture if desired.
3. Heat a (preferably cast iron) skillet on a medium heat.
4. Add a knob of butter.
5. When butter is melted and hot, add the cabbage and potatoes.
6. Mash it down into sort of a patty.
7. Leave it completely alone for about four minutes.
8. Then have a peek at the underside.
9. If it's nicely brown, turn it over, otherwise give it another minute or two.
10. (This is usually served with leftover meat for supper. I like it for breakfast with eggs, baked beans, fried tomatoes and English sausages, if I can get them.)
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