Friday, March 9, 2007

Aghaveagh's Bubble and Squeak

Another great potato and cabbage dish. The name comes from the sound of the frying.

4 potatoes, unpeeled* (well scrubbed)
1/2 onion, diced
1/4 head or so of cabbage, coarsely chopped
olive oil
salt/pepper to taste

Grate the potatoes.(Turn them while grating and you won't end up with a big flap of peel at the end)
Dunk the potatoes in a bowl of cold water to rinse and squeeze them out. (If you're worried about the vitamins, use the potato rinse water in your bread recipe). Mix in the onions.

Heat a large pan (no stick is good; cast iron is better) and add olive oil to coat. Add potato/onion mixture and reduce heat to low. Cook until crispy on the bottom. Turn over. Add cabbage to the top of the potato mixture and cover. (The steam will cook the cabbage)

When the bottom is crispy again, raise the heat and mix together the cabbage and potatoes to the desired crispiness.

Dish up (serve 2 for dinner, 4 as side dish).

If you are a ketchup person, add some. (Don't worry, I won't tell.)

If you are feeling bold, a bit of crumbled Stilton is grand.

*now, why would you want to peel the praties for, anyway? It's too much work and the goodness is in the peel!

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