Bubble and squeak is an old British dish that, in it's most basic form, is made from cooked potatoes and cabbage that are fried together. Many variations exist, including in other countries, and some are made with meat and add other vegetables. The dish is inexpensive, hearty, and makes use of ingredients that are available. Best of all, the skillet meal tastes incredibly good. The recipe I'm posting today is for a version we like, and it's fast, quite cheap, and great for dinner and leftovers. My version uses inexpensive frozen shredded potatoes (hash browns that are about $2 for 24 ounces--you won't use the whole package), a package of cole slaw mix ($1.69 for a 14-ounce package--you won't use the whole bag), and a tube of turkey breakfast sausage (about $4 for a 16-ounce roll). I know the practice isn't traditional, but I also sprinkle the top of the skillet mixture with a little shredded cheese, which adds even more flavor to the comfort meal. What to do with the left over cole slaw mix? Mix it with a little dressing and enjoy it as a side for your dinner! Enjoy!
Bubble, Squeak, and Squawk -- Serves 4+
1-2 tablespoons of olive or canola oil
1 medium onion, chopped
3-4 cups of frozen shredded potatoes (hash browns, etc.)
Half of a 14-16-ounce bag of cole slaw mix (preferably the kind with carrots in it or grate
your own cabbage and carrots, if you'd prefer--you'll need about 3 cups)
16-ounces of turkey breakfast sausage (mild or hot, your preference)
Salt and pepper to taste
1/2 - 1 cup of shredded cheddar or Colby-Jack cheese
1/4 teaspoon of dried dill or a little chopped fresh dill (optional, but tasty if you have it)
1/4 teaspoon (or so) of paprika (optional)
Heat the oil over medium heat in a non-stick skillet. When the oil is hot, add the onion and cole slaw mix and saute them together for a few minutes. Put the hash browns in a microwave-safe bowl and microwave them for 3-5 minutes until they thaw and are hot. Add them to the skillet with the vegetables. Add the turkey breakfast sausage, breaking it up into bits with a spatula and mixing into the vegetables. Saute the mixture for about 10 minutes (turning down the heat a little, if necessary) or until the sausage is cooked through and the vegetables are quite tender and breaking up a bit. Taste the mixture and season it as you like with salt and pepper. Press down a little on the mixture to compress it in the pan (it will make it easier to remove/serve in pieces). Sprinkle on the cheese and the dill and paprika if you like. Turn off the heat, let the cheese melt, and serve the mixture from the skillet.