from Rock Recipes Christmas
People from the UK are always surprised to find that we use the term “Bubble and Squeak” here in Newfoundland. Many Newfoundlanders grew up eating Bubble and Squeak as a Monday staple meal using the leftovers from Sunday dinner. Often fried in rendered fat-backed pork, the leftovers made a one-pan hash that incorporated any leftover potatoes, vegetables, salt meat, or anything else that could be thrown in.
A post-Christmas Bubble and Squeak can be a great treat for Boxing Day, especially if there’s leftover turkey gravy to pour on. If you’re hosting a Boxing Day brunch serve this delicious hash with a poached or over-easy egg on top. Delicious!
Ingredients
1 onion, diced fine
3-4 cloves garlic, minced
¼ – ½ cup butter
Shredded cabbage (if not using previously cooked)
Cooked chopped vegetables: carrot, turnip, parsnip, potatoes, cabbage
Leftover dressing
Leftover turkey gravy
Directions
There is no right or wrong way to make Bubble and Squeak. If you want to throw everything in the pan with some butter and fry it, turning it occasionally until you get some brown crispy bits, that’s perfectly fine. Enjoy!
If I’m serving it to guests, I like to take a more structured approach, so it presents well on the plate. I begin by cooking the onions and garlic in the butter over medium heat until they soften but do not brown. Cabbage is pretty essential ingredient to Bubble and Squeak, so if I have not cooked it previously, I add about 2 cups of shredded cabbage to the pan with the onions and garlic, so it wilts and cooks along with them.
Remove this combination from the pan temporarily and add a little more butter if necessary.
Dice the leftover potatoes and cook them in the butter until they get some good colour on some of the sides, turning them occasionally. I find this makes a great base for the hash.
Add the onion and garlic mixture back to the pan along with all the other ingredients you are using and cook over medium-high heat. Turn every few minutes until the hash is hot and with plenty of browned edges on the potatoes and vegetables. Serve immediately with leftover gravy if you have it.
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Serves as many as your leftovers allow
Nada’s Tips & Tricks: We use versions of this recipe whenever there’s lots of leftovers. It has to include a starch (potatoes, rice or pasta), vegetables and protein. We always top it off with a sunny side egg. We’ve called it a hash, when there’s beans, a succotash, or when it has tomatoes, a shakshuka. If you don’t want to buy a whole head of cabbage, purchase a cole slaw mix bag and use some for the hash and make a side of cole slaw. My “empty the fridge” hash now has a Canadian name…Bubble and Squeak!
Contents and images used with permission by Breakwater Books. https://breakwaterbooks.com/products/rock-recipes-christmas
