Bubble n' Squeak

I've long held the belief that this dish is Irish and that the name comes from a sound made when the vegetables are cooked together. A google search reveals that it can also be British and is a way to use leftovers. What ever its origins, it has been a mainstay in our recipe collection for a good many years.

Print

Bubble n’ Squeak 

Source: Washington Post
Serves 4-5

1/2 medium head cabbage, coarsely chopped
3 slices bacon, thinly sliced
1 onion, thinly sliced
1 c cooked, cubed ham
1 T butter
3 c potatoes – baked, cooled and thinly sliced—peel or not according to your taste
1/2 teas paprika salt and pepper to taste

In a large skillet or sauté pan at medium heat, cook cabbage in a small amount of water until tender, about 5 minutes. Drain; remove cabbage and set aside. In same pan, sauté bacon and onion until soft; add ham and cook until heated through. Stir in butter, then add the cooked cabbage and potatoes and mix well. Season with paprika, salt and pepper and let cook until browned. You can change this recipe to suit your needs by increasing or decreasing any ingredient. If you increase the cabbage or potatoes a great deal, increase the paprika, too.

Note from Betsy: this is truly a one hour recipe if you have leftover baked potatoes. Or you can microwave the potatoes.