Bubble and squeak
Ingredients
- 1.5 lbs Yukon Gold potatoes, peeled and quartered
- 1 lb green cabbage, cored and chopped into 1-inch pieces
- 6 tbsp unsalted butter, divided
- 1 large yellow onion, diced small
- 3 cloves garlic, minced
- 4 oz smoked bacon, diced
- 0.5 cup whole milk, warmed
- 2 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 0.75 tsp kosher salt
- 0.5 tsp cracked black pepper
- 2 tbsp vegetable oil
- 2 tbsp crispy fried shallots for garnish
Instructions
- Boil potatoes in salted water at a rolling boil for 12-14 minutes until fork-tender. Simultaneously, bring a separate pot of salted water to boil and add cabbage, cooking for 6-7 minutes until just tender with slight bite remaining. Drain both thoroughly in a colander, shaking to remove excess moisture.
- In a large skillet over medium heat, render bacon pieces for 4-5 minutes until crispy. Remove with a slotted spoon and reserve. Add 2 tbsp butter to bacon fat, then sauté diced onion for 5 minutes until translucent. Add minced garlic and fresh thyme, cooking 1 minute until fragrant.
- Return drained potatoes to the pot and mash with 4 tbsp butter and warmed milk until you achieve a chunky texture with some unmashed potato pieces remaining. Stir in Dijon mustard, salt, and cracked pepper. Fold in the cooked cabbage and reserved bacon pieces, mixing gently to combine without over-working the mixture.
- Form the mixture into 8 individual patties, each approximately 3 inches wide and 0.75 inches thick. Place on a parchment-lined sheet and refrigerate for 10 minutes to set.
- Heat vegetable oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering, about 2 minutes. Working in batches, pan-fry patties for 3-4 minutes per side until deep golden-brown crust forms. Do not move patties once they hit the pan to ensure proper browning.
- Transfer cooked patties to a paper towel-lined plate to briefly drain excess oil. Garnish each patty with crispy fried shallots and serve immediately while the exterior remains crispy and interior stays creamy.
Inspired by Robert Aikens’s winning bubble and squeak. This is a plausible recreation, not the chef’s original recipe.