Bubble and Squeak

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Pre-Notes

A well-seasoned cast iron skillet can be used here. Preheat it over low heat for 5 minutes before starting.

Ingredients

1. 1 1/2 lbs russet potatoes, peeled and sliced 1/4 inch thick
2. 1 T salt, and 1/2 t salt
3. 1/4 t pepper
4. 8 T butter, cut into 8 pieces
5. 1 onion, chopped
6. 1/2 small head savoy cabbage, cored and cut into 1 in pieces (5 cups)

Instructions

1. Place potatoes and 1 tablespoon salt in medium saucepan and cover with water by 1 inch. Bring to boil over high heat.
2. Reduce heat to medium and simmer until tip of paring knife inserted into potatoes meets no resistance, 8 to 10 minutes.
3. Drain potatoes and return them to saucepan.
4. Add 3 tablespoons butter and pepper.
5. Using potato masher, mash until smooth. Set aside.
6. Melt 1 tablespoon butter in 12 inch nonstick skillet over medium heat.
7. Add onion and cook until softened and caramelized, about 6-8 minutes.
8. Stir in cabbage, 2 tablespoons water, and 1/2 teaspoon salt.
9. Cover and cook until cabbage is wilted and lightly browned, 8 to 10 minutes, stirring occasionally.
10. Transfer cabbage mixture to saucepan with potato mixture and stir to combine. Wipe skillet clean with paper towels.
11. Melt 2 tablespoons butter in now empty skillet over medium high heat.
12. Add potato cabbage mixture to skillet and, using rubber spatula, press into even layer. Cook, undisturbed, until bottom is well browned, about 7 minutes.
13. Flip spatula-size portions of potato mixture and lightly repack in skillet
14. Break remaining 2 tablespoons butter into small pieces and distribute around edge of skillet.
15. Repeat flipping process every few minutes until potato cabbage mixture is evenly browned, 8 to 10 minutes longer. Serve.

Picture of Recipe