Bubble and Squeak


This dish is said to be named after the sound that the vegetable mixture makes as it fries. Adapted from Epicurious.com. Serves 4.

1 lb yellow potatoes, peeled (optionally) and cut into 1 1/2-inch pieces
3/4 stick (6 tablespoons) unsalted butter
1 lb red cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes. Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

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