Thread: Bubble and Squeak

Dish started out of an argument of all things.
Offered to make bubble and squeak for breakfast and was met with the dreaded blank look!

Bubble and squeak is essentially leftovers In the frypan.
Had way too much leftovers.

Lamb and vege

There is sopost to be cabbage in there but I had broccoli

Dice that cold lamb up good especially if your lady is a bit precious cos you need the fat but not in big lumps or she will spit tacks.

Combine all the leftovers (garlic,onion, potato,kumara and probably something else I have forgotten) with the meat.
Add something green.
Traditionally this would be cabbage but I had broccoli


Combine and test fry........this is important bubble and squeak must be cooked in fat not oil or any other hippy alternative.....cooked in animal fat or it's not bubble and squeak.

That's just a tester..
I will add a couple of beaten eggs in the morning and cook in fat.....but only because I am rich and famous
Traditionally this would be cooked with no eggs.

Stand by for morning post that may well be me with a black eye!

I loved it when mum made bubble and squeak for me back in the day. Strange sounding name for a meal. Usually the greens in mums version would be peas.

Originally Posted by JessicaChen

I loved it when mum made bubble and squeak for me back in the day. Strange sounding name for a meal. Usually the greens in mums version would be peas.

I love peas but the wife hates them....im old enough to pick battles I think I might win

I think the name is supposed to come from the noise it makes when frying. Sadly here the roast potatoes needed never seem to make it past dinner.

Yams were the forgotten ingredient.

This thread took me right back to being 16 and my mates Mum cooking up Bubble n squeak for brekky before we went fishing on a Sunday morning in the middle of winter.
Mate smothered his in Ketchup, Dundee style, but I prefer just a bit of pepper. Yum!!

Where's the cheese!

Yep, real comfort food from our childhood an still cooking it today!

As an addition, just before it's finished, throw a teaspoon of Lime or Lemon zest (finely sliced) in and mix through. It'll provide a nice hint of freshness, to the finished dish, the slight acid flavour, helps to cut back the fat on the tongue. Delicious!

Originally Posted by MarkN

As an addition, just before it's finished, throw a teaspoon of Lime or Lemon zest (finely sliced) in and mix through. It'll provide a nice hint of freshness, to the finished dish, the slight acid flavour, helps to cut back the fat on the tongue. Delicious!

Sounds a bit flash for morning leftovers, but I will give it a try some time

comfort food at its best..... the sort of thing my Dad would cook...and now I find myself doing the same...... another good way to use up little bits of cooked meat is a quick refry then scramble eggs in on top of it....binds it all into a good filling quick meal.and a decent scrape with the steel serving spoon when its cooked and the cast iron skillet is clean again,add tiny bit of oil from other skillet and smear it around so it doesnt rust....thats more than half the dishes taken care off LOL.