Bubble and Squeak

Ingredients 6 large potatoes ¼ cabbage ½ cup cooked ham or bacon, chopped 1 large onion, chopped white pepper salt ¼ cup olive oil

Method Boil and mash the potatoes. Fry the chopped onions until brown and add to the mashed potatoes. Roughly chop the cabbage and boil in salted water until just cooked. Drain and add to the mashed potatoes together with the chopped cooked ham or bacon. Season with white pepper and salt to taste. Allow to cool slightly. Heat the olive oil in a large fry pan. Shape the bubble and squeak mixture into large balls, place in the hot oil, and flatten down with a spatula. Cook until golden brown, turn, and repeat for the other side. Serve immediately.

This recipe was contributed by Duncan and Alice Johnston who live in Turriff, Aberdeenshire, Scotland. Duncan is an Architectural Consultant and Alice is the Administrative Assistant in the Turriff Cottage Hospital. Their hobbies include hill walking, caravanning, and golf. They have been married for 32 years. In Victorian times, bubble and squeak was a popular dish in English pubs. The name refers to the noise it makes when frying. It was served sprinkled with vinegar and turned out on to a heated serving dish. It was usually served with cold roast meat, poultry or boiled beef.