Bubble and Squeak is an easy recipe to make any time of year!
Looking for a new dish to spice up your St. Patrick’s Day dinner? Try Bubble and Squeak, an Irish recipe that’s as fun to say as it is to eat!
This hearty, flavorful dish, introduced to us by Chelsea McPherson, is a perfect way to break away from the usual corned beef and enjoy something a little different. Despite its playful name, Bubble and Squeak is a robust meal that will satisfy even the hungriest of appetites. Loaded with hearty potatoes, crispy bacon, and savory cabbage, it’s the ultimate comfort food. Plus, it’s surprisingly easy to prepare!
Bubble and Squeak
Recipe from Chelsea McPherson
INGREDIENTS
- 1 leek, cleaned and sliced
- 2 cloves of garlic chopped
- 6-8 oz (5-6 strips) of uncured bacon chopped into 1 inch pieces
- 2 pounds of Yukon gold potatoes (4-5 large potatoes), par boiled and diced into 1 inch cubes
- 1/2 a head of cabbage chopped
- Salt and pepper to taste
METHOD
- In a large pot, add 4 cups of water and bring to a boil. Wash potatoes and cut in half lengthwise. Add potatoes to the water and reduce to medium heat. Par boil the potatoes for 10 minutes. Once the potatoes have boiled for 10 minutes, pour them into a colander and run cold water over them.
- In a large and hot cast iron skillet or frying pan, add the chopped bacon. Allow it to cook over medium heat until fully cooked through. While it’s cooking, add the leek and garlic. Allow the leek and garlic to begin sautéing in the bacon fat.
- Dice the par boiled and cooled potatoes into cubes and add to the skillet. Mix well and let them begin to brown. After 2-3 minutes add the chopped cabbage and salt and pepper to taste. Mix well and let it cook together for another few minutes.
- Remove from heat and serve. This recipes yields 4 servings.
Find more from Chelsea on Instagram, @chels.eats_.
Add comment