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Ingredients
| russet potatoes: 2 lbs |
| unsalted butter: 2 Tbl |
| heavy whipping cream (fluid): 1/4 cup |
| bacon: 4 oz |
| onions (chopped): 1/3 cup (finely chopped) |
| celery (chopped): 1/2 cup (finely chopped) |
| fresh sage (chopped): 1 tsp |
| white pepper (ground): 1/2 tsp |
| brussels sprouts: 1 lb (thinly sliced) |
| lemons: 1/2 (juice of) |
Bubble and Squeak
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
147 min -
Servings
4 serving(s)
Tags
- Wash potatoes under cold running water then place in a large saucepan.
- Cover with salted water, bring to a boil, reduce heat and simmer until soft, uncovered, about 15 minutes.
- Drain and set aside and allow to cool slightly.
- Peel potatoes and mash.
- Add butter and cream and mix well.
- Meanwhile fry bacon until crisp.
- Drain on paper towel and set aside. In the same skillet add onion to bacon drippings and saute until soft, about 3 - 5 minutes.
- Stir in celery, sage and pepper and saute 2 minutes longer.
- Add lemon juice. Combine vegetables with mashed potatoes, stir well to combine and refrigerate for 2 hours.
- Shape potato mixture into 10 patties.
- Melt 2 tablespoons butter in a large skillet and saute patties until brown and crispy, about 5 minutes per side. Crumble bacon over top and serve. - - - - - - - - - - - - - - - - - -