It’s Christmas week! AND the days are getting longer (well, tomorrow)! Happy dance for all!
Ignoring that it’s now officially winter.
The question I want to know is why the heck work is still so busy? Seriously, no breathing room yesterday. Hopefully people can calm the eff down a bit- it’s cramping my good cheer.
Luckily we have today’s dish to bring it back level: Smoked Salmon Bubble & Squeak.
Lettuce and I had this on our IceLondon Adventures this past September and I’ve been chomping at the bit to remake it for ya’ll because it was so. bloody. good. Possibly one of the top dishes of the trip, but the moment to make it never seemed to come. Until now.
But first, what is bubble and squeak? Besides having the most truly awesome name (except for perhaps the hokey pokey), it might be the savior dish during the holidays since it’s essentially made with leftovers: a mashed potato cake mixed with leftover veggies (usually cabbage, brussels sprouts, carrots) is pan fried and served with cold meat and gravy. Popular throughout England and Ireland, the dish gets its moniker by the supposed bubbling and squeaking sounds it makes when cooked.
I’m not sure if I did mine wrong, but things were pretty quiet on my stovetop. Nevertheless, I gracelessly shoveled it in my face. I will say that I didn’t entirely use leftovers for this because I simply didn’t have them-when I make brussels sprouts, there are no such leftovers. Also, my goal was to recreate the one from the food truck at St. Katherine’s Docks, and that pancake boasted leeks and onions and was topped with smoked salmon, a beautiful runny egg and a dollop of goat cheese. The goat cheese may have been my addition.
Are you mad about it? If so, go away*.
Don’t be fussy with it- this is not supposed to be hard. Throw in whatever extras you have: peas, carrots, corn, cabbage- nothing will be bad.
I didn’t use any binder in my pancakes, so they are still very much “mashed potato” in consistency. If you want it to be a bit firmer, perhaps try adding breadcrumbs.
*Don’t really go away. I love you.
- 2 cups leftover mashed potatoes
- 2 leeks, trimmed, washed and diced
- 1 onion, diced (about 1- 1 ½ cups)
- 2 TB butter
- 6 eggs, cooked sunny-side up, depending on your preference
- 3 ounces smoked salmon
- 2 ounces goat cheese
- ¼ cup parsley, to garnish
- In a large frying pan or cast iron skillet, melt 1 TB butter, and add the onion and leeks and cook until soft and brown. Set aside to cool slightly about 10 minutes.
- In a large bowl, add the leftover mashed potatoes and the leeks/onion and mix well. Form into six equal-sized patties.
- Back to the skillet, add the remaining butter (or more, if necessary) and add the pancakes, evenly spaced, and let cook about 4 minutes until the underside is crusted and brown. Flip them over and cook an additional 3-4 minutes until equally crusty and brown.
- To plate, place one potato pancake on the center of the plate. Top with ½ ounce smoked salmon, followed by a runny egg, a dollop of goat cheese and a sprinkle of parsley.
Written after wrapping presents, making cookies and during Bridget Jones.