Bubble and Squeak

This is fun to make, fun to eat, but most importantly it’s fun to say. It’s even more fun to say the Scottish version, Rumbledethumps, and a little less fun (though not bad!) to say the Irish, Colcannon. Regardless, it is a traditional “leftovers” dish using up the remaining mashed potato, cabbage or brussels sprouts, and other veg from a roast dinner. I add chicken sausage to this one, but it’s great as a vegetarian dish too. Most commonly the vegetables and taters are pressed into a hot pan so they develop a crust, then it is carefully flipped and pan-fried again resulting in something that looks like a Spanish tortilla, then it is sliced and served. I prefer to make bubble and squeak patties so they can be served as a side, with a poached egg on top for brunch (my preference), or even make little mini minis as an app!

BUbble and squeak

Bubble and Squeak

Makes about 18 individual-sized patties

4 russet potatoes

¼ cup cream

½ stick butter

1 onion 

1 lb spicy chicken sausage

½ lb brussels sprouts 

1-2 eggs 

S&P

Extra virgin olive oil for pan frying 

Cut the potatoes up into quarters and place in a big pot of salted water. If you want you can peel the taters first but I don’t. Bring to a boil and cook potatoes for about 20 mins until tender. Drain potatoes, add back to pot and cook for about 2 min more to get out extra liquid. Mash the potatoes until you have a thick mixture, but leave a few lumps and bumps for fun. Stir in butter, cream and salt and pepper. 

Dice onion. Swirl a little EVOO around in a pan and throw in the onion. After about 3 mins stir in the chicken sausage and cook through. While that’s cooking coarsely chop up your sprouts. About 1-2 min before the sausage is finished cooking stir in the brussels sprouts. Stir everything together until the brussels leaves are bright green and the cores are softened slightly but nothing is mushy or brown. Dump that mixture into your big pot of mashed potatoes, mix well, taste and adjust seasonings and cool. 

Once cooled, stir in one egg. If mixture seems dry after one stir in a second. Swizzle a good amount of olive oil around in a frying pan on medium heat. With wet hands form a little patty out of the mashed potato mixture and place in pan. Resist the urge to peak and wait for what will seem like an eternity but is actually like 2 min and then wait even longer. After 3-4 min a crust will have formed on the bottom of the patty. Flip it and then wait 3 min again. Repeat for the rest of the mixture. 

Serve as a side dish, with an egg on top for brunch, or eat for lunch.