English Bubble and Squeak - Vegetable and Mashed Potato Cake

This is an easy way to use up leftover potatoes and vegetables, not to mention it has a cool name. It can made under 20 minutes with leftover Irish Mashed Potatoes. They can be made into one big cake and sliced, or formed in to smaller, individual patties.

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Course: Breakfast, Brunch, Lunch, Side Dish

Cuisine: British, England

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large skillet

Ingredients

1 RECIPE 3 Irish Mashed Potatoes (or 1 lb store bought)
1 tbsp Butter
18-20 Brussel sprouts, halved and core removed with "V" shaped slits on bottom. Cut if half lengthways.
½ Medium Onion, finely chopped
½ cup Flour
¼ cup Vegetable oil
Kosher salt and pepper

US Customary - Metric

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Instructions

Make any one of the recipes from Irish 3 Mashed Potatoes or purchase ready made. If too loose, add 1-2 tsp of flour to thicken.
Melt butter in the skillet and cook over medium heat until soft, about 5 minutes. Meanwhile, put ⅛ cup water and Brussel sprout halves into a partially sealed plastic freezer bag and microwave for 5 minutes. Drain sprouts and add to onions in skillet. Cover and cook for 3 minutes.
Add onions and sprouts to the bowl with mashed potatoes and thoroughly combine. Season to taste with salt and pepper. Make a flat cake the size of the skillet or form into 8 small cakes. Dredge one side of big cake or both sides of patties in flour.
Heat oil in the skillet over medium-high heat. When shimmering put cake (floured side down) or patties in oil and fry about 3 minutes per side. Sprinkle top of large cake with flour before flipping to finish.

Notes

Cooked Bubble and Squeak can be refrigerated and crisped-up in the oven later.
If your not feeling the Brussel sprouts, make dish with just the onion.

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