Bubble and squeak

LV_Sue

meritaten wrote: »

I use mash and cabbage or sprouts, and whatever is leftover from lunch. I like to form them into 'cakes' with floured hands and fry gently, turning once so the top and bottom of the cakes are browned and crisp. a fried egg and a bit of brown sauce - meal fit for a king!

That's exactly how I have mine. Yummy :T. I really want some now!:rotfl:

bluebag

I use cabbage and mash, mix together and put in a buttered frying pan, leave on a medium heat till brown, then give it mix and brown again, keep mixing and browning for about 20 mins, then serve spread on heavily buttered thick wedges of white bread. Wee spinkle of salt.

Best supper on earth.

miss_emmajane

Can anyone tell me if you can freeze bubble and squeak? I got some 5p veg packs from @SDA so steamed them whilst making mashed potato (used the new potato ricer I got for Christmas ) and frying some onion. It is now all combined in a bowl with salt + pepper going cold. I have read it is better to be cooked cold, so will prob pop it in the fridge for tomorrow nights tea however there is quite a lot and I think we'll only eat half. Which would be the best way to freeze it?

lindadykes

Our version of bubble and squeak, as served up by mam before me too, is called "cauld warmed up" (Cauld- pronounced card- for those living in more southerly parts meaning cold. Basically everything left over from a roast dinner except the gravy is chopped up and mashed together. This can include any type of potato - boiled, mashed or roast - all leftover veg, regardless of what it is, any leftover Yorkshire puds chopped into pieces and if there is only a little meat left then that too. If there are enough slices of meat left over, these might be served cold on the side. If it all looks a bit dry then the addition of just a little left over gravy can be added. A knob of lard or meat dripping is heated in the frying pan then the whole lot tipped in and flattened down. This is cooked until the bottom starts to go crispy and because we all like lots of crispy bits in our cauld warmed up the crispy bits are scraped up and remixed into the rest. This is repeated several times till the whole lot is piping hot then served with a fried egg and plenty of bread and butter. Not healthy, but YUM!