How to make 1930's Bubble and Squeak | Dining Through The Decades Episode 5 Season 3

cooked potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and flavor.

cooked cabbage

🥗Healthier: kale

💰Cheaper: broccoli

Kale is nutrient-dense and adds a different texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for heart health.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots provide a milder flavor.

Heat a bit of vegetable oil and a knob of butter in a large skillet.

Chop fresh parsley, rosemary, and thyme while the butter melts.

Add the chopped herbs to the skillet once the butter has melted.

Add leftover roast vegetables including potatoes, carrots, onion, corn, peas, and tiny beetroots to the skillet.

Mash the root vegetables together with a masher, leaving the peas, corn, and carrots for later.

Season the mixture with a good pinch of salt and two good pinches of black pepper.

Add chopped cabbage to the mixture and stir.

Add the peas, corn, and carrots to the mixture.

Beat two eggs in a separate bowl and then add them to the vegetable mixture, stirring to combine.

Flatten the mixture in the skillet to form a large veggie pancake.

Cook for 20 to 30 minutes, allowing it to crisp up and make a squeaking sound as it cooks.

Flip the mixture over to brown the other side, adding more oil if necessary, and flatten again to cook evenly.

Continue cooking until crispy and caramelized, adjusting the shape as needed during cooking.

Serve with HP Sauce or gravy, as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens