Where did I go wrong with my bubble and squeak?

Question

I had some leftover cabbage from Sunday lunch. I boiled some potato & chopped onion, strained them & added the cabbage, then I mashed it all together. About an hour later I warmed a very small amount of cooking oil in a large frying pan, added the mash & kept it on a high heat, stirring occasionally, for about 25 minutes. A lot of steam came out of it and the mixture became dryer and dryer. The frying pan became more and more burned and the house smelled of burning (still does) but the bubble and squeak never even coloured. I seem to remember that, when my Mom cooked it, there were little brown crispy bits in it.
Any suggestions?
Better still, any offers to cook me the real thing?

Answer 1

1 Insufficient fat
2 Insufficient heat
3 Excess stirring

I _think_, re #2? 'Warmed' is not what you want here. 'Made it so hot it was spluttering,' more like.

You don't want to stir -- you want to pick up chunks with a spatula and turn them over.

The BBC has a number of recipes for bubble and squeak 'cakes' -- try
http://www.bbc.co.uk/food/recipes/database/bubbleandsqueak_4503.shtml
but do also try a search for all their bubble and squeak recipes. Forming them into little patties does make it a bit easier to get the brown crispy aspect. Ditto it being cold and dry, which is why leftover potaotes work better than ones you just cooked up.

This

http://www.bbcgoodfood.com/recipes/3033/bubble-and-squeak-cakes.jsp

comes out quite well; it's easy to make. And note the picture: plenty of brown crispy goodness. But don't take any ingredients beyond the excess grease as gospel; I've used leeks, kale... Really, any cookable green you have on hand will do.

And...and you boiled the onion? Ick. Sauté it next time!

And, I'll make you some. Just send me the plane tickets.

Answer 2

35 min 20 min prep
Change to: servings US Metric
1 ounce butter, margarine or bacon fat
1 onion, finely chopped
1 lb potatoes, cooked and mashed
8 ounces cabbage, boiled
ground beef (optional) or lamb (optional)


Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently.
Add the potatoes and cabbage.
If you are including the beef, add this as well.
Fry over a medium heat for about 15 minutes until brown then serve.

Answer 3

Okay, the secret is, really not very much oil at all, say 2 dessert spoons, get the oil hot but not smoking hot. Put your mixture in, spread it around and don't stir it or it won't brown, leave it for a few minutes, then turn it over piece by piece and repeat. It'll be crispy on both sides and yummy.

Think about when you cook fried bread, if you have too much oil it just soaks it all up and takes longer to brown.
Hope that helps.

Answer 4

The answer is the potato has to sit for a good few hours, preferable cold from fridge, only mash it slightly, add olive oil or butter to frying pan, when the pan is slightly smoking add the ingredients, that will seal the outer layers, then turn down low and cook gently until its golden brown. Yummy!!!

Answer 5

Sounds like too much stirring, not enough oil and too high heat. when I make hash patties I use a cast iron skillet plenty of oil, heat the skillet and the oil til hot add the mash or hash and brown for a few minutes use a spatula and lift a corner gently to check for browning if not enough keep cooking when browned enough carefully flip over and brown the other side.

Answer 6

You need to make them into little patties, (burger shape) put some oil in the frying pan (don't be mean with it), and make sure it is hot, pop them into the pan and just leave them for a few minutes, then turn them.
I am afraid you made something resembling stir fried squbble and beak!!

Answer 7

I love b & s -
I think you probably didn't use enough fat to cook it in. I usually fry it in margerine or butter rather than oil. I expect your small amount of oil just got absorbed and so you were heating it rather than frying it.
If you make the mixture into little cakes and fry them individually in plenty of hot oil/butter you may have better results.
Try to resist stirring it, just flip it over with a fish slice to ensure a skin forms and then crisps up.
good luck with your next attempt.

Answer 8

Bubble and Squeak Serves 4 450g (1lb) Potatoes, cooked and mashed 225g (8oz) Cabbage or Brussel Sprouts, cooked and finely chopped 25g (1oz) Butter or Oil a million Onion, finely chopped warmth the butter or oil in a huge frying pan. upload the onion and prepare dinner till smooth and clear. upload the potatoes and cabbage (or sprouts). mix nicely. Fry over a medium warmth, turning on occasion, for 15 minutes or till golden brown. Serve with 1st baron beaverbrook and eggs for breakfast or as area of a supper dish. note: there is quite some debate to even if cabbage or brussel sprouts must be used in this recipe, in my opinion I desire cabbage, inspite of the indisputable fact that the alternative is your. savour

Answer 9

I use a cast iron frying pan, first heat the pan until it starts to smoke a little, add a little oil & butter making sure pan is fully covered otherwise the bubble wlii stick. I cook mine till it charcoals, lovely.

Answer 10

you did not drain it enough, if you are going to make B&S from fresh make sure its cold before you fry it.......... make sure the oil is hot then put the mased veg in it. leave it in a large mush in the pan but you must keep the bottom moving spin it in the pan.. this will take out any water and will crisp up the bottom.... when your ready tip onto a plate the put back into the pan, uncooked side down wait for it to brown, (very little oil) ant spin it round in the pan... works a treat every time for me mate