According to a definition from 1785, “bubble and squeak” refers to the sound this dish made when it bubbled up and squeaked while over the fire. Nowadays, you might cook these Bubble and Squeak Cakes on a stove-top, but they’re still just as delicious!
Ingredients• 1/2 green cabbage, thinly sliced • 1 onion, roughly chopped • 4 tablespoons olive oil, divided • 2 teaspoons salt, divided, or more or less to taste • 1/4 cup parsley leaves, finely diced • 3 cups leftover mashed potatoes • 1 cup flour, plus extra for dredging • 2 eggs • black pepper, to taste • optional for serving: fried egg, or a dollop of sour cream or plain Greek yogurt
In a large skillet, heat 1 tablespoon of olive oil and add the chopped onion. Sauté it for 2 to 3 minutes, or until the onion starts to soften and turn golden brown.
Add the sliced cabbage, 1 teaspoon salt, and diced parsley. Cover it with a lid and sauté it for 10 to 15 minutes over medium heat, stirring occasionally.
Combine all the ingredients (sautéed cabbage, mashed potato, eggs, 1 cup flour, the remaining teaspoon of salt, and pepper) in a large bowl.
Mix the ingredients. Add more flour if the mixture is not a thick paste. Use an ice cream scoop to scoop out about 1/4 cup of the potato cabbage mixture.
Place the scoop of potato cabbage mixture on a plate with flour for dredging. Roll the mixture around in the flour, then press down gently to form a patty.
Heat 1 tablespoon of olive oil in a large skillet. Carefully place the bubble and squeak patties on the hot oiled skillet and cook them for 3 to 4 minutes over medium heat, or until golden brown. Flip them carefully and cook them on the other side for 3 to 4 minutes.
Repeat the previous step until all the bubble and squeak cakes are cooked. Serve them warm with a fried egg and a dollop of sour cream or plain Greek yogurt if desired.