Pressure Cooker 365 Day 25: Bubble and Squeak
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.
The Saint Patrick’s Day sales flyers are out and cabbage, potatoes, and corned beef are on crazy sales. I’ve been searching online for traditional Irish food and came across several variations of Bubble and Squeak. All of them had some combination of potatoes, bacon, and cabbage.
Traditionally Bubble and Sqeak is made with cold holiday leftovers. My recipe is for made-from-scratch. It tastes like a cross between Mom’s bacon cabbage and leftover fry potatoes. In other words: Delicious.
Bubble and Squeak
- 1/2 lb bacon, chopped
- 1 onion, diced
- 2 cloves garlic
- 4 medium potatoes, cubed
- 1 small head of cabbage, chopped
- Salt and pepper to taste
- Fry bacon in pressure cooker with lid off. Add onion and cloves and cook through.
- Add potatoes to pot with enough water to barely cover.
- Arrange cabbage over the potatoes.
- Lock pressure cooker lid in place. Heat to full pressure. Cook for 5 minutes. Cool cooker immediately.
- Strain water from the pressure cooker.
- Return to medium heat with lid off. Mash potatoes and cabbage together. Cook, stirring only occasionally. The mash should be slightly browned.
I enjoyed my “Bubble and Squeak” with a traditional poached egg. Spencer mashed barbeque chips over his and rolled it in a tortilla. Whatever works, I guess.