Karina’s Sweet Potato, Purple Cabbage and BBQ Glazed Ham Bubble and Squeak!
- 630 g leftover sweet potato mash (ingredients for sweet potato mash: 2 tablespoons of olive oil, 1 large golden sweet potato mushed and 1/4 cup of milk)
- 1 small bunch of thyme, stalks removed, leaves used whole
- 150 g leftover BBQ glazed christmas ham, diced roughly
- 200 g leftover boiled purple or white cabbage, shredded
- 100g leftover boiled orange or purple carrots, grated finely
- 4 garlic cloves, finely minced
- 1 large red onion, finely diced
- 2 tablespoons of olive oil for frying onion and garlic.
- 3 tablespoons of olive oil for frying bubble and squeak (1.5 tablespoons of olive oil per side)
- 1 small pinch of salt
- 1 large pinch of black pepper
Using medium heat, heat 2 tablespoons of olive oil in a very large non-stick frying pan. Once olive oil is heated for a few seconds, add your onion, then stir and cook until translucent. Once the onion is translucent, add the garlic, then cook, stirring constantly, for about 30 seconds until aromatic. Once the garlic is aromatic, turn the heat to off.
Place the following ingredients into a very large mixing bowl: leftover sweet potato mash, thyme, leftover BBQ glazed christmas ham, leftover cabbage, leftover carrots, garlic and onion mixture (already cooked, as above), salt and pepper. Once all the ingredients are in the bowl, give all the ingredients a good stir, until well combined.
Using medium heat, heat 1.5 tablespoons of olive oil in the same large non-stick frypan as before. Once the oil has been heated for a few seconds, add the whole mixture, then press down with a spatula, until the mixture forms a compressed patty-like consistency.
Keep cooking that side for a few minutes, or until the mixture starts to crisp around the edges of the pan. Once the mixture is crisp around the edges of the pan, use a spatula to loosen the mixture from the base of the pan, prepping it for easy flipping. At this stage of the cooking process, you can either chop the bubble and squeak into four segments, or you can keep it whole, cooking it like one whole patty.
Once the first side is cooked and the mixture is loose from the pan, place 1.5 tablespoons of olive oil in the pan, then heat for a few seconds. As you do this, you will need to gently lift the bubble and squeak to allow you to oil the pan. Once the oil has been heated for a few seconds, flip the bubble and squeak over to the other side, then let it sit there, cooking without moving it, for a few minutes, or until crispy around the edges.
Once cooked on the other side, you can either crack an egg in the middle of the four segments if you like egg. If you don’t like egg, you can eat it the way it is. Once the egg is cooked, turn the heat to off.
Compiling the Beauty:
Grab your plate, then place one segment of the bubble and squeak onto your plate. Serve with or without eggs.
Serves 4 as a very light lunch.
Copyright © 2015 by Karina Teuma