Active Time

　　15 min

　　Total Time

　　35 min

　　Bubble and Squeak

　　This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.

　　

Ingredients

Makes 4 side-dish servings

　　1 lb russet (baking) potatoes, peeled and cut into 1 1/2-inch pieces

　　3/4 stick (6 tablespoons) unsalted butter

　　1 lb Savoy cabbage, cored and thinly sliced

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

　　

Step 2

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.

　　

Step 3

Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.