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Bubble and Squeak
Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. —Tanya Aggett, Toronto, Ontario
Ingredients
- 3 medium potatoes, (about 1 pound) peeled and cubed
- 3 tablespoons 2% milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped cabbage
- 1 tablespoon plus 4 tablespoons canola oil, divided
- 1 medium onion, finely chopped
- 2 to 4 tablespoons all-purpose flour
Directions
- 1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper.
- 2. Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together.
- 3. In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts
2 patties: 227 calories, 16g fat (3g saturated fat), 11mg cholesterol, 239mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 2g protein.
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