Bubble and Squeak, Without the Leftovers

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Bubble and Squeak, Without the Leftovers

About This Recipe

Yield:serves 4 (makes 8 cakes)
Active time:30 minutes
Total time:30 minutes
This recipe appears in: British Bites: Bubble and Squeak, Without the Leftovers

Ingredients

  • 4 medium russet potatoes, peeled and cut into 2-inch chunks
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup milk
  • Kosher salt and freshly ground black pepper
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 10 ounces (about 18) Brussels sprouts
  • 1/2 cup all-purpose flour
  • 1 to 2 cups vegetable oil for frying
  • 8 eggs (optional)

Procedures

  1. 1

    Place potatoes in a small pot and cover with cold water, bring to a boil, and cook until potatoes are soft and mashable, about 8 minutes. Drain and place back in the pot; add 1 tablespoon butter and all of milk to the potatoes and mash. Season to taste with salt and pepper.

  2. 2

    Halve brussel sprouts, then using a small knife, make a V-shaped cut around the core of each halved sprout to remove the core. Discard the cores.

  3. 3

    Melt remaining butter in a sauté pan over medium heat and add chopped onion. Cook, stirring frequently, until soft and beginning to brown, about 6 minutes. Add brussels sprouts and 2 tablespoons water, cover, and steam stirring often until the leaves begin to separate and sprouts begin to soften (about 6 minutes). Add sprouts and onion to potatoes and mix until well combined; season to taste with salt and pepper.

  4. 4

    Place flour in a shallow bowl. Divide potato mixture into 8 evenly sized cakes and dredge in flour. Pour 1/4 inch vegetable oil into a skillet and heat over medium high heat until shimmering. Fry cakes on each side until brown (about 3 minutes per side) and serve immediately, topping with fried eggs if you’d like.

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