When I was growing up on our farm, we’d often have a surplus of certain ingredients, notably potatoes. (We must have gone through about 50 pounds of potatoes each week.) My grandmother would prepare bubble and squeak with day-old leftover mashed potatoes, and we would add whatever we had around to enhance the flavor and nutrition of the dish. I’ve introduced sour cream, chopped chives, and smoked salmon to create an arguably more refined version of this family favorite.
- 2 Tbsp butter
- 1/2 small onion, chopped (about 1/4 cup)
- 1 cup shredded Brussels sprouts
- 3 cups mashed potatoes, room temperature
- 2 scallions, finely chopped
- 1 Tbsp all-purpose flour
- Salt and pepper, to taste
- 1 Tbsp vegetable oil
- 3 Tbsp sour cream
- 4 oz smoked salmon, sliced
- 1 Tbsp chopped chives
In a skillet over medium-high heat, melt butter. Add onions and Brussels sprouts and sauté for 4 minutes, until onions are softened and translucent. Transfer mixture to large bowl.
Add mashed potatoes, scallions and flour to bowl. Season with salt and pepper and gently toss to mix. Divide mixture into 8 and shape each into patties about 3-inches in diameter and 1/2-inch thick. Set aside.
In the same skillet over medium-high heat, heat oil. Add patties and cook for 4–5 minutes. Flip and cook for another 4–5 minutes, until crispy and golden.
To serve, transfer bubble and squeak to a serving platter. Place a spoonful of sour cream on each patty. Top with a 1/2-oz slice of smoked salmon and garnish with chopped chives.
Variation: Bubble and Squeak with Cabbage, Pancetta, and Poached Shrimp
Replace the Brussels sprouts with shredded cabbage, then add 3/4 cup chopped red bell pepper or shredded carrots and 1/4 cup crispy pancetta to the potato mixture. Cook the patties in 1 Tbsp of duck or goose fat for extra flavor and top with poached shrimp.