1 1/2 cups leftover mashed potatoes
1 1/2 cups cooked cabbage
1 small onion, finely chopped
2 tablespoons butter
In a large sauce pan saute the onion in the butter until just beginning to brown. Add the mashed potatoes and cabbage. Use a potato masher or spoon to smoosh the cabbage and potatoes together. Cook, without stirring, 15 minutes until the mixture is cooked through and the bottom is golden. You may slice and serve it now, or flip it over (this requires more dexterity than one would think) and brown the other side 5-10 minutes then serve.
We made mashed potatoes and cabbage the day before St. Patrick’s Day just to make sure we’d have enough leftovers to make bubble and squeak. We did and even were able to make it again the day after St. Patrick’s Day with the leftovers from the corned beef and cabbage we made and served it with sausages with breakfast. Living in Baltimore, one doesn’t come in contact with much bubble and squeak but as I love both cabbage and potatoes it was only a matter of time before I made it. I also enjoy the name which is said to have come from either the sound it makes while cooking or the sound you make after eating it.