Bubble and Squeak

Although this is a hearty dish that is great for autumn and winter days, I had a craving for this giant potato and cabbage patty! It is delicious and rather strange that I had a craving for this dish on such a hot and humid day. I like to serve this dish for brunch. It is delicious and filling.

Bubble and Squeak:

Ingredients:
500 grams potatoes, with the skin on
70 grams of salted butter
salt and pepper to taste
225 grams of green cabbage
3 -4 tablespoons of water
4 tablespoons of olive oil or sunflower oil
1 large onion, finely diced

Cook the potatoes in a pot of boiling salted water for 25 minutes or until they are tender. Drain, peel and cut the potatoes into cubes. Place the potatoes in a bowl with 55 grams of the butter and mash everything together. Add salt and pepper to taste.

Cut the cabbage into fine slices and place in a large deep skillet with a heavy bottom with the remainder of the butter and the water. Cover the skillet and cook over low heat for 10 minutes, shaking the skillet once in awhile, or until the cabbage is tender.

In a bowl, mix the cabbage with the mashed potatoes. Add salt and pepper, if needed.

In a nonstik pan, add a little bit of oil and heat. Add the onions and cook until tender, about 5 minutes. Once the onions are tender add the mixture of cabbage and potatoes to the pan and with the back of the wooden spoon flatten the mixture. Let the mixture cook for 15 minutes on medium heat or until the bottom part of the mixture turns golden. Turn out the mixture to a flat plate, add the remainder of the oil to the pan and return it to the pan on the uncooked side. Let the other side of the bubble and squeak turn golden (about 10 minutes). Once the second side is golden, turn the bubble and squeak onto a large plate, cut and serve.

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