Are there bubbles and does it squeak? Yes; the name comes from the sound and appearance of these ingredients as they hit a hot skillet. It’s a great dish to make if you have a fridge full of typical British leftovers like cabbage, mashed potatoes, and boiled (or corned) beef. If you don’t have enough leftovers on hand, a pot of boiling water and a few extra minutes will set you straight.
- Water 4 quarts, to cook the cabbage and potatoes
- Salt 1⁄2 tsp, or to your taste, plus 1 Tbs if cooking cabbage and potatoes
- Chopped Potatoes cooked or fresh, 2 cups
- Chopped Cabbage cooked or fresh, 2 cups
- Unsalted Butter 1 Tbs
- Boiled or Corned Beef cooked, chopped, 2 cups
- Freshly Ground Black Pepper 1⁄2 tsp
- If your potatoes and cabbage are not already cooked, bring the water and 1 Tbs of the salt to a boil over high heat. Add the potatoes, reduce the heat to medium-low, and simmer for 20 minutes, or until the potatoes are fork-tender. Remove the potatoes with a slotted spoon, reserving the water, and set aside. Repeat with the cabbage, but simmer it for only 10 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the beef and cook it, stirring occasionally, until the edges begin to brown, about 10 minutes.
- Add the boiled cabbage and potato and continue cooking, stirring occasionally, until the vegetables begin to brown, too, about 20 minutes more.
- Taste for salt. If the beef was salty enough, you won’t need it; otherwise, add 1⁄2 tsp, or to taste. Add the pepper and stir. Serve hot.
Note: If you leave out the corned beef, you’ll have colcannon, a classic Irish vegetable side dish.
Recipe © 2013 by Brian Yarvin and used by permission of The Harvard Common Press.