Saturday, November 25, 2006

Bubble and Squeak

Bubble & Squeak

First, make the mashed potatoes:
About 2.5 pounds russet potatoes. peeled and cut into 2" chunks
2 bay leaves
1 teaspoon black peppercorns
1/3 cup cream
1 garlic clove, gently mashed
1/4 cup milk
1/4 cup shredded parmesan cheese

Boil a large amount of salted water, add potatoes, bay leaves and peppercorns. Cook until fork tender. Drain very well, removing leaves and pepper corns. In cooking pot, add cream, milk and garlic, and warm for 5-7 minutes. Remove the garlic and add in the potatoes. Mash with potato masher until lumpy (NOT SMOOTH), adjusting with milk and salt & pepper to taste. Add cheese and mix. Remove all to a bowl to cool.

7-8 slices thick bacon
1/2 head green cabbage, chopped into 2" chunks
1 large yellow onion, chopped coarsley
Salt & pepper
1/2 cup colby jack or cheddar cheese, grated
Durkee fried onions

Place bacon in heavy skillet and cook on medium low. When bacon is cooked but not crisp, slice into 2-3" slices. Add onion, saute for one minute. Add cabbage and a pinch of salt. Cook until cabbage is bright green and still almost crisp. Add pepper to taste. Mix this into the potatoes.

Spread potatoes into a 13x9" pan (I line mine with foil to save cleanup). Top with cheese and then with onions. Cook for about 30 minutes in 350 degree oven.

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