Bubble and squeak
The dish has been known since at least the 18th century. It is traditionally made from left-overs and fried to give a brown crust. Jamie Oliver adds whatever veg you like – carrots, swedes, turnips, onions, leeks or Savoy cabbage – to the mix.
About Bubble and squeak in brief
Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The dish has been known since at least the 18th century, and in its early versions it contained cooked beef. By the mid-20th century the two vegetables had become the principal ingredients. The name of the dish, according to the Oxford English Dictionary, alludes to the sounds made by the ingredients when being fried. It is traditionally made from left-overs and fried to give a brown crust, and colcannon is a completely separate dish. The first method is suggested by Delia Smith, then sliced then sliced, and then fried in a pan.
Jamie Oliver adds whatever veg you like – carrots, swedes, turnips, onions, leeks or Savoy cabbage – to the mix. Nigel Slater, using Christmas leftovers, in a 2013 recipe, adds chopped ham and pumpkin to the basic mix. The basic recipe is not familiar in Australia; a 1969 recipe adds pumpkin and peas and a 2009 recipe adds chopped bacon and chopped leeks and swede chestnuts. The whole-pan method is favoured by Clarissa Dickson Wright, Oliver and Jeff Smith; both find both satisfactory methods to be satisfactory.
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This page is based on the article Bubble and squeak published in Wikipedia (as of Jan. 01, 2021) and was automatically summarized using artificial intelligence.
