For those who enjoy Thanksgiving dinner, might we suggest transforming those leftovers into Bubble and Squeak? This British dish was invented in the 18th century and gets its name from the audible bubbling up and squeaking sounds it makes while cooking over the fire. Our Bubble and Squeak recipe gets a California twist from superfood goodness.
- 1 lb of mashed or roasted potatoes (if roasted, mash them with a fork.)
- 1/2 Spanish onion shredded
- 1/2 cup cooked corn kernels
- 1/2 cup cooked squash (chopped or mashed)
- 1/2 cup leftover stuffing
- 1 cup fresh or frozen Kale chopped
- 1/2 cup leftover shredded turkey
- 4 oz butter
- 8 medium eggs (1 or 2 per person)
- 2 tbsp cooking oil or butter for eggs
- 1 lb mixed cherry, grape and mini yellow tomatoes halved.
- 2 tbsp olive oil
- Pinch of salt and pepper for tomatoes
- 2 tbsp chopped chives or green onion
- 1 tbsp pea shoots or arugula (Garnish)
- Bubble and Squeak Mix: Combine potatoes, onion, squash, turkey, corn, kale, and stuffing in a bowl and mix together until fully mixed.
- In a large frying pan heat 2 oz of butter. Once melted and hot spread the “Bubble and Squeak”, into the pan and spread to cover the bottom.
- Fry over medium heat for about 8 to 10 minutes or until the underside is brown.
- Place a large plate over the pan and turn the pan and plate over so that the fried mixture is now on the plate.
- Heat the remaining butter in the pan and carefully slide the mixture back in the pan.
- Cook again over medium heat until the other side is golden brown. Approx. 4-6 minutes.
- In a separate pan heat the cooking oil or butter to cook the eggs. Best with over-easy eggs so cook for about 3 min on one side and 2 min on the other. This way the yolk is still runny. But make them how you like them.
- Mix the olive oil, halved tomatoes, chives or green onions, salt, and pepper in a small bowl.
- Take the bubble and squeak fried mixture and place an even amount on each plate. Top with fried egg. garnish with tomatoes on the side and pea shoots/arugula.