Bubble and Squeak is a traditional English dish made with the roasted vegetables & mashed potatoes. The dish got its name from the bubbling and squeaking sounds produced during the cooking. The recipe has been around since the early 1800s. Bubble and Squeak was a popular dish during World War II, as it was an easy way to use up the leftovers of a roasted dinner during a time period when most foods were subject to rationing.
Along with many others of my generation, I first heard of the dish when the Disney movie Bedknobs and Broomsticks came out in 1971. The movie was playing at our local drive-in as the first movie in the family night deal. (The first movie was a kids movie and the second, when the kids were asleep in the backseat of the car, was geared to the adults. Having grown up in the same hometown, Eric has the same memories of this movie & drive-in.) The adventure story is about three orphans who are taken in by an apprentice witch during World War II. Early in the movie, the children tell their new caretaker that they eat many typical English dishes, including Bubble and Squeak. When we had our own kids, I bought the movie for them on DVD, remembering how much I enjoyed it as a kid. But it wasn’t until recently that I found out what Bubble and Squeak was. When I realized it contained mashed potatoes. I had to try it. Mashed potatoes & roasted vegetables are 2 of my favorite things!
Bubble and Squeak
Bubble and Squeak (adapted from saveur.com) Serves 6–8
Ingredients:
8 ounces Brussels sprouts, halved or quartered
6 medium carrots, chopped (about 1 1/4 pounds)
3 medium parsnips, chopped (about 1 pound)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 pounds russet potatoes, cubed
6 tablespoons unsalted butter
1 small yellow onion, minced
¼ cup heavy cream
3 tablespoons finely chopped scallions (about 3 scallions)
Instructions:
Heat the oven to 400°. Place the Brussels sprouts, carrots and parsnips in a bowl and toss with 4 tablespoons of the oil and some salt and pepper until they are coated. Transfer the veggies to a baking sheet and bake until tender, about 25 minutes. Allow them to cool.
Start by roasting the veggies.
Meanwhile, put the potatoes in a 4-quart saucepan and cover them with salted water. Bring the potatoes to a boil and cook until they are tender, about 20 minutes. Drain the potatoes and set them aside. Return the saucepan to the heat with 2 tablespoons of the butter, then add the onion, and cook until it is soft, about 8-10 minutes. Remove the pan from the heat. Add the potatoes, cream, scallions and salt & pepper to the pan and mash it all together until smooth.
Making the mashed potatoes.
Stir the roast vegetables into the mashed potatoes.
Combine the mashed potatoes & the roasted veggies.
Heat the remaining 2 tablespoons of oil and 4 tablespoons of butter in a 12″ non-stick skillet over medium-high heat until the butter melts. Add the vegetable/potato mixture and flatten it in the pan.
Smash the mixture into the pan so it is level.
Cook the mixture, flipping it once, until browned on both sides, about 18-20 minutes total.
This is my type of comfort food!
This is a great showcase for all those lovely fall vegetables! ~Linda
Bubble and Squeak (adapted from saveur.com) Serves 6–8
Ingredients:
8 ounces Brussels sprouts, halved or quartered
6 medium carrots, chopped (about 1 1/4 pounds)
3 medium parsnips, chopped (about 1 pound)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 pounds russet potatoes, cubed
6 tablespoons unsalted butter
1 small yellow onion, minced
¼ cup heavy cream
3 tablespoons finely chopped scallions (about 3 scallions)
Instructions:
Heat the oven to 400°. Place the Brussels sprouts, carrots and parsnips in a bowl and toss with 4 tablespoons of the oil and some salt and pepper until they are coated. Transfer the veggies to a baking sheet and bake until tender, about 25 minutes. Allow them to cool.
Meanwhile, put the potatoes in a 4-quart saucepan and cover them with salted water. Bring the potatoes to a boil and cook until they are tender, about 20 minutes. Drain the potatoes and set them aside. Return the saucepan to the heat with 2 tablespoons of the butter, then add the onion, and cook until it is soft, about 8–10 minutes. Remove the pan from the heat. Add the potatoes, cream, scallions and salt & pepper to the pan and mash it all together until smooth. Stir in roasted vegetables.
Heat the remaining 2 tablespoons of oil and 4 tablespoons of butter in a 12″ non-stick skillet over medium-high heat until the butter melts. Add the vegetable/potato mixture and flatten it in the pan. Cook the mixture, flipping it once, until browned on both sides, about 18–20 minutes total.