Crisp Bubble and Squeak with Savoy Cabbage
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Buttery mashed potato folded with onion and savoy cabbage, pressed into a non-stick pan and fried in butter until deeply browned and crisp on both sides.
Always check the labels of the products you use.
Method
- 1
Cook the potatoes. Cover the potatoes with water in the saucepan, add 2 tsp salt and bring to the boil. Simmer for 8-10 min until a knife meets no resistance. Drain, return to the pan, add 40 g butter and the pepper and mash until smooth.
- 2
Cook the cabbage. Melt 15 g butter in the frying pan over medium heat and cook the onion for about 4 min until soft. Add the cabbage, water and 1/2 tsp salt, cover and cook for about 10 min, stirring once, until wilted and tender. Fold the cabbage into the potatoes and wipe out the pan.
- 3
Brown the first side. Melt 20 g butter in the pan over medium heat. Pack in the potato mixture and press it into an even cake with the spatula. Cook without stirring for 6-8 min until a deep golden crust forms underneath. Leaving it alone is what builds the crust.
- 4
Flip and finish. Slide the cake onto the plate, invert the pan over it and turn both over together. Add the remaining 20 g butter around the edge and cook for 6-8 min more, until the second side is crisp and the cake is hot through. Cut into wedges and serve.
Storage
Refrigerate the mixture or leftover wedges up to 2 days. Re-fry in a little butter until crisp and piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 208 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- colander
- potato masher
- 30 cm non-stick frying pan with lid
- spatula
- large plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 335 kcal |
| Protein | 5.6 g |
| Carbohydrate | 37.4 g |
| of which sugars | 4.1 g |
| of which free sugars | 0 g |
| Fat | 19.5 g |
| of which saturates | 12.3 g |
| Fibre | 6.4 g |
| Salt | 1.54 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
