Bubble and Squeak
AIX and Tin Tin, Atlanta
Nick Leahy adored this British standby as a child, and the dish has since become a beloved staff meal at his restaurant. Leahy also considers it the ultimate leftover utilizer: day-old mashed potatoes are mixed with vegetables, fried in butter, and served with a fried egg on top. It’s traditionally made with cabbage (which “bubbles” and “squeaks” as it fries, hence the name), but Leahy assures that it can be a vessel for whatever veg is taking up space in your fridge.
Ingredients
- 6 tablespoons butter
- 1/2 medium onion
- 1 cup leftover mashed potatoes
- 1/2 cup leftover vegetables (such as cabbage, broccoli, Brussels sprouts, carrots, turnips, rutabaga, etc.), chopped
- 1 egg, plus 6 more eggs for serving
- Salt and pepper to taste
Method
In a sauté pan set over medium heat, melt the butter. Add the onions and cook them slowly until they are caramelized, about 10 minutes. Transfer the caramelized onions to a large bowl and add the mashed potatoes, leftover chopped vegetables, and 1 egg. Season to taste with salt and pepper. Be sure to keep any melted butter in the sauté pan.
Form the mixture into small patties about ½-inch-thick. Return the pan to medium heat and fry patties until golden brown and crispy on both sides, about 2 minutes.
Heat a large nonstick pan over medium heat. Working in batches if needed, crack the remaining eggs over the pan and reduce the heat to low. Cover with a lid and let cook for 2 minutes. Top each fried patty with a sunny-side up egg and serve.
Variations:
- Bread the vegetables in panko crumbs for a crunchier texture.
- Dip the patties in a little grated Parmesan for a cheese crust.
- Add a little chopped, crispy bacon to the bubbles mixture.
- Add fresh jalapeños, chile flakes, curry powder, or fresh herbs.
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From Waste Not: How to Get the Most from Your Food by The James Beard Foundation/Rizzoli Publishing.
Yield
6 servings
