Beulah loved bubble and squeak, but the family were less keen. She would have appreciated the practical common sense of the recipe as a way to use up leftover veg.
I followed Beulah’s recipe rigorously, but were I to make it again I’d add a beaten egg or some grated cheese to the mixture to help bind it together. The outside crisped up nicely, but it was still quite soft in the middle. Though maybe it’s meant to be that way?
Bubble and squeak
- ½ lb mashed potatoes
- 1 bunch dark spring greens or Savoy cabbage
- oil
- salt and pepper
- Wash the spring greens and boil or steam until tender. Drain well and slice into ribbons.
- Mix the greens into the mashed potatoes thoroughly. Season with salt and plenty of black pepper.
- Heat a thin layer of oil in a frying pan. When hot, add the potato mixture and spread over the pan.
- Fry until crisp on the bottom.
- Turn over carefully, adding more oil to the pan. Cook until crispy on both sides.
Serving suggestions: Bacon rashers, fried egg, Worcestershire sauce, brown sauce.
Ten More Bites 
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