Clarissa Dickson Wright
Bubble and Squeak is one of those aptly named and surprisingly delicious meals that grew out of World War II rationing in Great Britain. If the thrifty homemaker had any left over vegetables--and the operative word is any--they were all mashed into a flat lump and then dumped into a lard laden skillet for frying. If one of the ingredients happened to be cabbage the skillet would squeak a bit as it fried, hence the name.
One of my favorite Bubble and Squeak recipes comes from the Cooking with the Two Fat Ladies cook book. You can find the book on Amazon and, of course, better used bookstores.
I tried this recipe this week using left over veg from our church's community garden, following Clarissa Dickson Wright's directive that "There is no substitute for lard--if you object to lard, eat something else!"
Bubble and Squeak
3 cups chopped cooked cold potatoes
¼ cup bacon grease or lard
1 onion, minced
1 ½ cups chopped cabbage or Brussels sprouts
Salt and pepper
Finely chop the potatoes and then mash them a bit. In a heavy skillet, melt half of the fat and lightly fry the onion. Mix the potato and green vegetables together and season with the salt and pepper. Add more of the bacon grease or lard to the pan and then press the "bubble"" into the hot fat and fry over moderate heat until browned underneath. This will probably take seven to ten minutes. Turn the bubble over and fry the other side until brown.
As you can see, this is a very affordable and easy dish to prepare. We eat it at our house several times a year during the gardening season and often spice up the recipe by adding the bacon that produced the grease, or the odd bit of left over pork or beef. Feel free to experiment!