This worked very well, but I realize that not everyone owns a giant cast iron skillet (and not everyone wishes to heft around a hot heavy pan!). We had a vegan friend over for dinner and I made a vegan from-scratch version, of which we devoured over half in one sitting! I chose to bake my vegan Bubble and Squeak in a very hot oven, ensconced in a parchment-lined 14-inch cast iron skillet, to avoid the frying and all the fat that involves. I used to make it once in a while in old meat-eating days, but, strangely, haven't made a vegan version until lately. Some leftover plain-cooked beans would be a good addition, as well), but it's not necessary. So, you have the option of adding cold chopped veggie-"meat", if you like (I used slivered seitan "turkey" this time, but It cannot beĪ coincidence that the dish went from beef-based to potato-based atĪround the same time as the Second World War and rationing. Indeed recipesįor it in this form run right up the mid-twentieth century. Recipe goes back as far as the mid-eighteenth century. With chopped boiled cabbage in butter and some salt and pepper. The beef should be thinly sliced and fried up Mary Holland – in 1837 – describes a recipe that makes use of leftoverīoiled beef, not potatoes. In "Economical Cook, and Frugal Housewife: An Entirely New System", "It turns out it didn’t begin life as fried mashed potato patties, but as something quite different.
(E.D.S.) Bubble-and-squeak, slices of underdone beef fried and seasoned, laid on cabbage, boiled, strained,chopped, and fried in dripping." (The name comes from the bubbling and squeaking sounds made during the cooking process.) It not only makes a thrifty supper, but leftovers are good for breakfast, too.Īccording to my research, Bubble and Squeak is now eaten most frequently with just the leftover potatoes and vegetables (but often with animal fat), but originally it was more beef than potatoes.
Basically a type of hash, the chopped vegetables are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on both sides. Potato and cabbage (I prefer Savoy cabbage) are the norm, but carrots, peas, Brussels sprouts, broccoli, cooked greens, or any other leftover vegetables can be used (a mix is good). I've always loved the idea of Bubble and Squeak (or Bubble 'n' Squeak), a traditional working-class British dish made with shallow-fried leftover vegetables from a roast dinner.
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