Bubble and Squeak is one of those recipes that has been around forever. Who knows how it came to be named so uniquely! Put your guess in the comments.
The starting recipe for this dish is from the eastern plains of Colorado and is at least 50 years old. My son-in-law ran into it in Scotland where he was studying. Undoubtedly this basic workhorse recipe has been varied and adapted to meet the produce availability and tastes of different countries, communities and families.
My original recipe did not contain eggs and called for roughly cut vegetables, so it looked more like the picture at the end of this recipe. However, I found that adding eggs and using more finely cut vegetables pulled the dish together to be more of a casserole–almost like a frittata with mashed potatoes (but with a lot less cheese and eggs and a lot more vegetables!) Feel free to experiment and see what version you like better–and even try different vegetables, like asparagus, broccoli, peppers, greens–or whatever is in season.
Vegetarians: Try making the dish without the bacon and leave a comment on how it turns out. I suspect it will have plenty of flavor, especially if you substitute butter for the bacon fat. Maybe you can also add a little more of the spices.
Step 1: Cook Potatoes
- 3-4 cups red or Yukon gold potatoes, cubed to about 1” (from about 1 to 1½ lbs.)
- 1 cup high-quality broth
Combine potatoes and broth in a medium-sized saucepan. Cover and bring to a boil, then reduce heat to low and simmer until soft when stuck with a fork, about 10 to 15 minutes. Remove from heat and mash with broth until fairly smooth. Reserve.
Step 2: Fry Bacon
- 8-12 oz. high-quality bacon
Lay bacon strips in a large, heavy-bottomed skillet, turn heat to medium and cook until just becoming crispy. Remove to a cutting board, shaking to remove excess fat. Chop bacon into 1/2” pieces and reserve. Pour off all but 1 Tbsp. bacon fat and reserve for another use.
Step 3: Saute Vegetables and Spices
- 1 med. yellow onion, diced to ¼”
- 4 cups grated zucchini and yellow squash, preferably half of each (from 2-3 med. squash)
- 4 cups green cabbage, sliced thinly, about 1/8 to 1/4” thick
- 1/8 to ¼ tsp. chile flakes, to taste
- 1/4 tsp. dried leaf thyme
- 1 tsp. rubbed sage
1) Add onion to remaining fat in skillet and saute over medium-high heat about 8-10 minutes, until lightly browned. 2) Add squash and continue cooking about 8-10 minutes more, until squash browns lightly and most of moisture evaporates. 3) Add cabbage and continue cooking 8-10 minutes more until it softens.
Lower heat to medium low and push vegetables to sides of pan. Add a teaspoon of bacon fat to center of pan and, when warm, add spices to fat. Cook for just 2-3 minutes, until fragrant.
Step 4: Combine and “Stovetop Bake”
- 2 eggs, lightly beaten
- 1-2 Tbsp. butter, cut into bits
- Sea salt and freshly ground pepper, to taste
Stir spices and vegetables together, then add eggs and butter, along with reserved potatoes and bacon. Stir gently to combine thoroughly. Season with salt and pepper, to taste.
Spread mixture evenly across skillet and press down firmly, smoothing the top surface. Reduce heat to low, cover skillet and cook until eggs are cooked through, 15 to 30 minutes depending on thickness of dish. Do not stir.
Step 5: Garnish and Serve
- 1-2 cups tomatoes, diced to ½”
Time permitting, allow dish to sit, covered for 10 to 15 minutes, then serve topped with tomatoes.
This is the dish made without eggs and more roughly cut vegetables.