Bubble and squeak PDF Print E-mail

Bubble and Squeak

3 large unpeeled, potatoes, boiled
4 cups cabbage, chopped, parboiled and drained well
1 small onion, chopped
4 slices bacon, cut up and fried

Chop cooked, unpeeled potatoes.

In large skillet, fry bacon; drain on paper towel. add onion and saut? until golden brown.

Add chopped, cooked cabbage and chopped, cooked potatoes. Sprinkle bacon bits over top surface. Allow potatoes to become golden brown on bottom over medium heat, about 20 minutes or less.

Invert skillet over large serving plate. Garnish with parsley, if desired.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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