Ingredients
Units
Scale
- 2 Tbsp. duck fat, goose fat or butter
- 2 slices of thick-cut bacon, finely chopped up (TFD optional addition, leave out for original recipe)
- 1 onion, finely-minced (TFD optional addition, leave out for original recipe)
- 1 roasted garlic clove (TFD optional addition, leave out for original recipe)
- Leftover boiled cabbage, shredded
- 1 3/4 cups (400g) cold leftover mashed potato, or cold crushed boiled potatoes
- 1 Tbsp. minced parsley (TFD optional addition, leave out for original recipe)
- 1 Tbsp. minced fresh thyme (TFD optional addition, leave out for original recipe)
Instructions
- Melt duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add bacon. As it begins to brown, add onion.
- Next, add cabbage and let it color slightly. All this will take 5-6 mins.
- Remove cabbage, bacon and onion and mix with 400g cold mashed potato, roasted garlic, and herbs. Form into individual patties.
- Allow the patties to ‘catch’ slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture color.
- Serve immediately.
