Bubble And Squeak

By cprzybyl

Ingredients

• Early varieties of these classic British breakfast patties often included meat and any number of other ingredients, but we prefer the simplicity of this meatless version.
• 2 cups mashed potatoes, chilled
• 2 cups savoy cabbage, boiled, chopped, and chilled
• Kosher salt and freshly ground black pepper
• 6 tbsp. unsalted butter
• Thinly sliced flat-leaf parsley leaves

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Stir together potatoes and cabbage in a medium bowl; season with salt and pepper to taste.

2. Using your hands, form the mixture into 3"-wide patties and transfer them to a plate.

3. Heat 3 tbsp. of the butter in a 10" nonstick skillet over medium-high heat. Place half of the patties in the skillet and cook, turning once, until golden brown, about 4 minutes. Transfer to a paper towellined plate.

4. Wipe out skillet with a paper towel, add remaining 3 tbsp. of butter, and repeat with remaining patties. Garnish with parsley leaves, if you like.