Bubble and Squeak, Without the Leftovers

Name: Bubble and Squeak, Without the Leftovers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams (about 18) Brussels sprouts; 8 eggs (optional); 118 milliliters all-purpose flour; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters milk; 4 mediums russet potatoes, peeled and cut into 2-inch chunks; 2 Tbsps unsalted butter, divided; 237 milliliters vegetable oil for frying

Bubble and Squeak, Without the Leftovers is a vegetarian main course. One serving contains 496 calories, 20g of protein, and 21g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of 2 onion, milk, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Place potatoes in a small pot and cover with cold water, bring to a boil, and cook until potatoes are soft and mashable, about 8 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain and place back in the pot; add 1 tablespoon butter and all of milk to the potatoes and mash. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Butter

Milk

Equipment you will use

Pot

Halve brussel sprouts, then using a small knife, make a V-shaped cut around the core of each halved sprout to remove the core. Discard the cores.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Knife

Melt remaining butter in a sauté pan over medium heat and add chopped onion. Cook, stirring frequently, until soft and beginning to brown, about 6 minutes.

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Butter

Onion

Equipment you will use

Frying Pan

Add brussels sprouts and 2 tablespoons water, cover, and steam stirring often until the leaves begin to separate and sprouts begin to soften (about 6 minutes).

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Brussels Sprouts

Sprouts

Water

Add sprouts and onion to potatoes and mix until well combined; season to taste with salt and pepper.

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Salt And Pepper

Potato

Sprouts

Onion

Place flour in a shallow bowl. Divide potato mixture into 8 evenly sized cakes and dredge in flour.

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Potato

All Purpose Flour

Equipment you will use

Bowl

Pour 1/4 inch vegetable oil into a skillet and heat over medium high heat until shimmering. Fry cakes on each side until brown (about 3 minutes per side) and serve immediately, topping with fried eggs if you’d like.

Ingredients you will need

Vegetable Oil