Bubble and Squeak
By Alli BerkeyPublished on December 11, 2017
Time
1 hour
Yield
Serves 4 to 6
Ingredients
1 ½ pounds russet potatoes, peeled and sliced ¼ inch thickSalt and pepper 8 tablespoons unsalted butter, cut into 8 pieces1 small onion, chopped½ small head savoy cabbage, cored and cut into 1-inch pieces (5 cups)
Before You Begin
A well-seasoned cast-iron skillet can be used here. Preheat it over low heat for 5 minutes before starting step 3.
Instructions
- Place potatoes and 1 tablespoon salt in medium saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer until tip of paring knife inserted into potatoes meets no resistance, 8 to 10 minutes.
- Drain potatoes and return them to saucepan. Add 3 tablespoons butter and ¼ teaspoon pepper. Using potato masher, mash until smooth. Set aside.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened, about 4 minutes. Stir in cabbage, 2 tablespoons water, and ½ teaspoon salt. Cover and cook until cabbage is wilted and lightly browned, 8 to 10 minutes, stirring occasionally. Transfer cabbage mixture to saucepan with potato mixture and stir to combine. Wipe skillet clean with paper towels.
- Melt 2 tablespoons butter in now-empty skillet over medium-high heat. Add potato-cabbage mixture to skillet and, using rubber spatula, press into even layer. Cook, undisturbed, until bottom is well browned, about 7 minutes.
- Flip spatula-size portions of potato mixture and lightly repack in skillet. Break remaining 2 tablespoons butter into small pieces and distribute around edge of skillet. Repeat flipping process every few minutes until potato-cabbage mixture is evenly browned, 8 to 10 minutes longer. Serve.
Time
1 hourYield
Serves 4 to 6Ingredients
1 ½ pounds russet potatoes, peeled and sliced ¼ inch thick
Salt and pepper
8 tablespoons unsalted butter, cut into 8 pieces
1 small onion, chopped
½ small head savoy cabbage, cored and cut into 1-inch pieces (5 cups)
Test Kitchen Techniques
Ingredients
1 ½ pounds russet potatoes, peeled and sliced ¼ inch thick
Salt and pepper
8 tablespoons unsalted butter, cut into 8 pieces
1 small onion, chopped
½ small head savoy cabbage, cored and cut into 1-inch pieces (5 cups)
Test Kitchen Techniques
Ingredients
1 ½ pounds russet potatoes, peeled and sliced ¼ inch thick
Salt and pepper
8 tablespoons unsalted butter, cut into 8 pieces
1 small onion, chopped
½ small head savoy cabbage, cored and cut into 1-inch pieces (5 cups)
Test Kitchen Techniques
Why This Recipe Works
This classic dish is traditionally made with leftovers, but for our version, we add softened savoy cabbage to easy mashed potatoes to make a quick hash and then brown the mixture on all sides to enhance the savory combo's flavors. Adding butter during cooking boosts flavor and helps the potatoes brown quickly without burning. Cooking the potatoes and cabbage separately to start ensures that they won't burn in the hot skillet before they cook through.
Before You Begin
A well-seasoned cast-iron skillet can be used here. Preheat it over low heat for 5 minutes before starting step 3.
Instructions
- Place potatoes and 1 tablespoon salt in medium saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer until tip of paring knife inserted into potatoes meets no resistance, 8 to 10 minutes.
- Drain potatoes and return them to saucepan. Add 3 tablespoons butter and ¼ teaspoon pepper. Using potato masher, mash until smooth. Set aside.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened, about 4 minutes. Stir in cabbage, 2 tablespoons water, and ½ teaspoon salt. Cover and cook until cabbage is wilted and lightly browned, 8 to 10 minutes, stirring occasionally. Transfer cabbage mixture to saucepan with potato mixture and stir to combine. Wipe skillet clean with paper towels.
- Melt 2 tablespoons butter in now-empty skillet over medium-high heat. Add potato-cabbage mixture to skillet and, using rubber spatula, press into even layer. Cook, undisturbed, until bottom is well browned, about 7 minutes.
- Flip spatula-size portions of potato mixture and lightly repack in skillet. Break remaining 2 tablespoons butter into small pieces and distribute around edge of skillet. Repeat flipping process every few minutes until potato-cabbage mixture is evenly browned, 8 to 10 minutes longer. Serve.
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