Scottish Bubbles and Squeak
Ingredients
- 1 Lb Peeled and cubed Yukon Gold Potatoes
- 1 Cup Fine diced cabbage
- 1 Cup Fine Diced Carrot
- 1/2 Cup Chopped Scallion, plus extra for garnish (green and white parts)
- 1 tsp Chopped Fresh Thyme
- 1/2 Tbsp Dijon Mustard
- 2 Tbsp Unsalted Butter (May substitute vegan butter if desired)
- 1 Tbsp Flour (optional)
- salt and pepper to taste
- Oil foir cooking
- Sour cream for garnish (or vegan substitute if desired)
Instructions
- Boil the potatoes in salted water. When they are soft enough to mash, drain really well. You don't want much residual water or the end result will be too mushy.
- While the potatoes are boiling, Saute the cabbage and carrots in a little oil over medium high heat. Turn off the heat. Stir in the butter, scallions, and thyme.
- Mash the potatoes until smooth. If you have a food mill, you can push them through to make super smooth. The smoother the better.
- Fold the remaining ingredients in. Mix well. If the mix is too loose, add a little flour. Season to taste.
- Heat a little oil in a saute pan over medium high heat. Scoop the potato in a ball into the pan, Then flatten it down like a pancake. Cook about 2 minutes per side until golden brown.
- Top each with a dollop of sour cream and scallion garnish. Serve hot as a breakfast item or a side dish.
Notes
Bubbles and Squeak is a classic Scottish potato pancake. I remember having a Scottish breakfast instructor in Culinary school. She had us make these the first day of class. I have modified the recipe a bit. But, this version is true to the traditional version. The name derives from the textural feel created by the cabbage and vegetables in the potato. It actually bubbles and squeaks when you cook it. And, when you eat them, the cabbage squeaks with each bite.
You could serve this as a breakfast dish, side, or component of a larger item. Top it with poached eggs, Ham, and hollandaise sauce for a Scottish eggs Benedict. Or, it makes a unique starch in place of hash browns or home fries.
For lunch or dinner, serve these with a roasted chicken, lamb, or beef for a truly Scottish meal. Or you could make miniature versions and top with duck or any other protein as an hors d'oeuvre.
We use butter and Sou cream here. But, you can substitute those with vegan versions and serve these as a vegan dish. Serve with a Chic Pea stew with Roasted Vegetables for a hearty vegan meal.