Put the squeezed potato shreds in your largest mixing bowl and fluff them up with your fingers so they’re not in squeezed blocks any more – this will make mixing the other ingredients with them easier later on. Take handfuls of the grated potato and squeeze it hard over the kitchen sink. The easiest and quickest way to do this is to use the grating blade on your food processor. Put the lardons in a dry frying pan and cook over a medium temperature, turning occasionally, until golden (about ten minutes). To serve four as an accompaniment for some good sausages, you’ll need:Ī note here – if you’re using leftover boiled potatoes, just mash them roughly into chunky bits with a fork before starting, rather than grating and squeezing them, and reduce the cooking time by five minutes on each side. Along with some sweet cabbage, spring onions and plenty of pepper and nutmeg, you’ve got a panful of fried English goodness fit for the Queen.

I didn’t have any leftovers from a roast, so I used some lovely smoky lardons of bacon and a dollop of beef dripping – a fat you can buy from your butcher in tubs and should always have in your fridge. What I cooked strayed pretty far from tradition – I didn’t used leftover boiled potatoes, but grated some raw ones, rosti-style. The idea is that first the potatoes and cabbage will have been boiled ( bubble), and that when packed down hard into a sauté pan, the mixture should squeak.

There is usually some meat – often whatever you roasted the night before, sometimes anointed with a little gravy. It should always contain potatoes and a brassica (I like spring cabbage for its sweetness, but other, more robust cabbages are often used, and some people like – gulp – Brussels sprouts). I suspect that this is one of those recipes which needs a short introduction.īubble and squeak is a traditional English supper dish made from the leftovers of a roast dinner.

They all chorused: “ What the hell?” One said that the name suggested the boiling of mice. I mentioned to a group of friends from America that I was planning on cooking bubble and squeak for supper. Update, Jan 2009: Gordon Brown has just announced that bubble and squeak (or, specifically, rumbledethumps, the Scottish name for the dish) is his favourite meal.

Download bubble and squeak irish