Boistfort Valley Farm
Community Supported Recipe Box

Fried Potatoes and Cabbage (Bubble and Squeak)

ingredients

  • 1 lb potatoes, peeled and cut into 1 1/2-inch pieces
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1 lb Savoy cabbage, cored and thinly sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

procedure

dish: main
season: fall

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife. Drain in a colander.

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.

Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

Adapted from Gourmet, March 2005

BoistfortValleyFarm.com/recipes