Bubble and Squeek: Brussels, Leeks and Ham

Don't let leftovers get you down. Make this quick and delicious potato dish and they'll never know it was from stuff you already had in your fridge. They'll also never know it's healthy, brussel sprouts are hiding in this flavorful comfort food.


Bubble and Squeak, in it's varying forms is the name for fried left-over vegetables from Sunday lunch. Traditionally, it would be eaten on a Monday for lunch or dinner with a fried egg, bacon, or meat leftovers. There is no specific recipe it is simply a way of using up whatever you have left from dinner. The main ingredient is mashed potatoes which is the 'glue'  holding all of the other veggies together and often, but not always cabbage.

In Ireland, it is known as Colcannon and is made from mashed potatoes, cabbage or Kale and onion and similar to Bubble and Squeak as is Rumbled Thumps in Scotland.

Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period of hardship and when most foods were rationed. The name comes from the bubble and squeak sounds that are made as the vegetables cook.

PREP TIME   15 MINUTES  
COOK TIME    30 MINUTES
SERVES    4



BUBBLE AND SQUEAK


1 1/2 lbs (750 g) floury potatoes
1/2 cup(125 ml/4fl oz) milk
3 oz (90 g) butter
14 oz.(450g) any combination of  chopped or shredded green vegetables 
{cabbage, leek, brussel sprouts, kale, spinach}
4 oz (110 g) bacon or ham
1/2 cup (125 ml)  Gruyere cheese, shredded 
salt and cracked pepper to taste (I use French Grey Sea Salt)

Cut the potatoes into even-sized pieces and put them in a pan of cold water. Bring to a boil. Lower heat and simmer until tender, about 8-10 minutes, do not boil or the potatoes may break up and absorb water before they cook through. Drain thoroughly.

Heat the milk in a pan. Add potatoes and half of the butter then mash with a fork until the mixture is smooth. Melt  half of the remaining butter in a large, heavy-based pan with a handle suitable for using in an oven. Cook the ham or bacon until just done. Add the green vegetables (I used brussels and white & light green part of leeks this time) and cook until they are just tender and cooked through. Add them to the potato and mix together with cheese. Season to taste with salt and cracked pepper.

Melt remaining butter (yup, more butter) in pan and spoon in the potato mixture, smoothing off the top. Cook until the bottom is browned and crispy. Remove pan from the heat and place it under a preheated oven at 450 degrees F. Cook until the top is golden browned, about 12 minutes.

Delicious served with a salad or an accompaniment to poached eggs.

Wash brussel sprouts under cool water. Pat dry.

I threw them in my food processor and shredded them.

Brown the brussels and leeks over med-high heat in butter or a high-smoke point oil like grape seed.

Cube potatoes into small pieces and place in salted, cool water into a shallow pan. 

Bring to a gentle boil for 8-10 minutes. Drain.

Now listen, these photos are from 2 different times I made this dish.
The 1st time I mixed all my ingredients in a bowl and then placed them back into the shallow pan and reheated it on the stove and then placed it right into the preheated oven to brown on top.

The 2nd time I used a casserole dish. Not sure why, maybe because I thought it would be prettier. I suggest using the same pan for everything if you have one that is oven proof. Cook your potatoes first, drain and set aside, then brown veggies. Then bake {just follow the recipe above}

 Bon Appetite!

This post is linked to:

For the Kids Friday's