BUBBLE AND SQUEAK
Quantities are very approximate. It just depends on what you have left over. We often cook extra cabbage and potato for lunch or dinner, with bubble and squeak next day in mind.
Fairly dry mash and undercooked greens make the best bubble and squeak. The addition of garlic and herbs is unorthodox, but times and tastes have changed. Use whatever fresh herbs you have in the garden or on the kitchen windowsill.
Fat or oil for frying
1 onion, sliced
1 garlic clove, chopped fine
1 or 2 tablespoons of chopped, mixed, fresh herbs
Cooked Savoy cabbage or other greens, shredded or chopped
A more or less equal quantity of mashed potato 1 egg, beaten
Salt and pepper
Fry the onion until it is soft and turning brown. Fry the garlic for a moment. Add the onion, garlic and herbs to the greens and potato and beaten egg, season with salt and pepper. Mix all together. Heat the fat or oil in a frying pan and put in large spoonfuls of bubble and squeak, flattening them with a spoon or spatula. Turn them to brown on both sides. Serve piping hot with Worcestershire sauce or tomato ketchup.
Variations: Add diced, cooked bacon to the mixture, or crumble crispy streaky bacon over. Add fried slices of cooked beef or lamb.
(Source: The Good Granny Cookbook, by Jane Fearnley-Whittingstall, Short Books, 2007)
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