Bubble and Squeak

Yummy comfort food for potato lovers! This is an English dish, and the
name comes from the sounds that emerge from the frying pan while it
cooks. It pairs well with a green veggie or salad on the side.

  • 10 to 12 medium potatoes, steamed until just tender and peeled
  • 4 tablespoons olive oil
  • 1 small onion, coarsely grated
  • 1/2 medium green cabbage, coarsely grated or sliced into 1/4-inch
  • strips (approximately 4 cups)
  • 3 to 4 tablespoons water
  • Salt-free seasoning
  • Freshly ground pepper

1. Grate the potatoes on a coarse grater (works best if potatoes have
been chilled for several hours). Place 2 tablespoons oil in a nonstick
skillet at least 10 inches across. Heat the onion and saute over
medium heat until soft.

2. Add cabbage and continue sauteing, adding 3 to 4 tablespoons water
to keep cabbage from scorching, until cabbage turns bright green and
soft. Add potatoes, seasoning, and pepper to taste. Mix thoroughly.

3. With a spatula, press mixture evenly into pan to form a flat cake.
Cook over medium heat until the bottom of the cake is browned and
crispy, approximately 15 minutes.

4. Cover pan with a flat platter or pizza tray and invert skillet to
remove cake. Add remaining 2 tablespoons oil and coat entire skillet
evenly. Slide potato cake carefully back into skillet and press down
to brown second side. Cook until surface of cake is crispy and inside
is soft. Slide onto a serving platter and cut into pie-shaped wedges.

Serves 4 to 6.

From: The American Vegetarian Cookbook by Marilyn Diamond

Thanks Abbi!


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