I deliberated. Do I call this recipe a verrine -- ooooh,…
I don’t know what’s better: a roast beef dinner or the leftovers from a roast beef dinner. But if you push me on this one, I’m going to have to go with the latter. Yep, the scrumptious scraps of roasted beef and vegetables make for the best repurposing!
One side of my family hails from England, so I’ve had my fair share of roast beef dinners, and my English roots delight at the thought of repurposed cabbage and potato – two staple sides at any roast beef dinner.
However, while my love of cabbage remains strong, potatoes and I don’t play well together. (They can be so persnickety what with their nightshadiness and all.) Not to worry, though, because I have this recipe for Bubble and Squeak!
Bubble and Squeak is traditionally eaten the day after a roast beef dinner, making use of the leftover vegetables via pan-frying.
This version of Bubble and Squeak combines my newfound love of white sweet potatoes with my longstanding love of cabbage. What is more, this fabulous side dish contains one of my current culinary crushes – parsley. Yep, flat leaf parsley because nutrients. Dark green delicious nutrients.
So mash up your leftover white sweets and cabbage, and get frying. You might even want to bust out those bacon rashers and eat this Bubble and Squeak as part of a Full English Breakfast.
Bubble and Squeak (Paleo, AIP)
Recipe type: Side Dish
- 2 c leftover sweet potato, mashed
- 2 c cooked cabbage, chopped
- ½ c onion, finely chopped
- ½ c flat leaf parsley, chopped
- ½ tsp salt
- oil for frying
- Mix together mashed sweet potatoes, cabbage, onion, parsley, and salt in a large bowl.
- Shape into patties using a ½ c measure.
- Heat oil in large skillet over medium heat.
- Brown patties at about 4 minutes per side.
- Makes about 6-7 patties.