Brielle's Avalon

So you have leftover boiled potatoes and leftover cooked cabbage. Because you’re a good Irish cook and always make more than you absolutely need or because it’s after St Patrick’s Day. Whatever will you do with it? Make bubble and squeak, of course! Don’t have any leftovers? Plan better next time you make a pot roast or corned beef and cabbage!

Melt some butter in a frying pan (OK, bacon fat is fabulous or you can make do with olive oil if you have to. Start a chopped onion frying.

Cut up the cabbage and squish up the potatoes (and any other veg like carrots or turnips that were boiled up with it). Add to the oil and onions in the pan.

Squish evenly flat with a spatula and allow to brown nicely on the bottom while you cut up any leftover corned beef (or whatever meat you had with it…this is optional).

Turn the whole potato/cabbage/veggie mess a few times, scraping the bottom of the pan well to get the yummy brown bits. When it’s done enough (some people like more browning while others just like it simply warmed-over) dish it out. If you have leftover meat to cut up you can heat it in another pan with cooking juices and/or wine to make a nice sauce. That’s it in the back of the picture. You’ll be putting this on a toasted hamburger bun with melted cheese. I used provolone this time. What, no meat? Scramble up an egg, they’re not just for breakfast anymore!

Taa-daa! Finished yummy leftover dinner! Or breakfast. Good with a nice stout or ale or nice red wine or a glass of the Real Thing (not to name actual brands…) or for breakfast coffee, juice or milk is good, too. Oh, who am I kidding, there’s a pandemic going on, drink whatever you have in the house that sounds good. Of course you’ll be responsible since you’re already sheltering in place and all.

Just a note: A friend makes hers from grated raw potatoes, shredded cabbage and sliced onions. In bacon grease, of course! YUM! This works because the bits are small enough to cook quickly as they brown so nicely. If you lack leftovers, try it!