Bubble and Squeak
The recipe in one sentence — sauté an onion in vegan butter until it carameizes, add a ridiculous amount of shredded cabbage, which cooks quick, tumble in boiled potatoes and mash together in a hot skillet, pressing down so it gets crusty and squeaky.
My potatoes don’t always squeak, but my husband loves potatoes and he loves this dish. I love bubble and squeak because it’s quick, easy and is a brilliant use of greens. It’s a welcoming warming dish for winter for both of us, and for you, too.
Ingredients
- 1 pound baking potatoes about 2, halved and chopped into bite-sized pieces
- 4 tablespoons vegan butter such as Miyoko’s
- 1 onion thinly sliced
- 1 bunch kale 1/2 cabbage thinly sliced into ribbons or a dozen or so Brussels sprouts, halved
- a handful fresh thyme leaves optional
- sea salt and fresh ground pepper
Instructions
- Spill chopped potatoes into a large pot. Cover with about an inch of water. Bring to a boil, then let them bubble away, uncovered, until the potatoes are tender and yield when poked with a fork or knife, about 15 minutes.
- Drain in a colander. (Potatoes may be cooked up to a day ahead, then cooled, tightly covered and refrigerated. Remove from fridge and bring them back to room temperature for about an hour before proceeding.)
- In a 10-inch skillet, preferably cast iron, melt vegan butter over medium-high heat. Add sliced onion and cook, stirring occasionally, until the onions soften and turn golden. Add chopped cabbage and give a quick sauté, stirring frequently, until the greens are tender but still bright, about 5 minutes.
- Mix in potatoes, mashing and stirring them into the onions and greens. Go for lumpy and hashlike, not fluffy and uniformly mashed. Sprinkle in thyme leaves, if using, and season everything generously with sea salt and pepper.
- Use a wooden spoon or spatula to press everything down to form a cake. Cook, without stirring, until potatoes squeak and underside is crusty and golden, about 10 minutes.
- Spoon and serve at once. Or if you’re feeling adventurous, place a large plate over the top of the skillet and carefully turn out the potato cake, so the crusty side is on top. If it comes out in pieces, no worries, just press everything back into place. Then slide it back into the skillet and cook for another 5 minutes or so.
- Eat. Enjoy.