St. Patrick's Day Leftovers or Time for Bubble and Squeak

Hopefully you had a wonderful St. Patrick's Day and enjoyed some Corned Beef and Cabbage.  Now you are sitting with a fridge of left over Corned Beef for sandwiches and are wondering what in heck to do with the potatoes and cabbage that are left over.  Bubble and Squeak to the rescue.  There are a number of versions to the recipe but here is a simple and quick one for you.  You can make it with or without meat (since today is meatless Friday), but I happen to love adding some cooked chopped bacon to mine!

Bubble and Squeak Recipe (using leftovers)


cooked potatoes (roughly mashed)
cooked cabbage (chopped) - I also use any other veg from the corned beef like carrots, celery
1 small onion - finely chopped
3-4 slices thick sliced bacon, cooked and chopped (reserving bacon fat to saute onion)

Cook your bacon and set aside to cool before chopping.  Add chopped onion and saute until soft.  Remove from pan.
In a bowl smash potatoes (leaving them slightly chunky).  Add chopped leftover cabbage and vegetables, sauteed onion and chopped bacon.  Mix lightly until everything is incorporated.  Adjust seasoning to taste with salt and pepper.
Form mixture into individual patties and place into lightly oiled non stick pan on medium high heat.  Brown thoroughly before flipping and brown the other side.

That's it!  I had mine this morning with a fried egg on top.  Not bad, but as Pat would say, that's not the way to eat it.  Serve as side dish, or entree with a salad on the side.

Happy St. Patrick's Day!

Sorry for not posting this yesterday folks, but it seems that I have come down with the flu!  Thought for a while it was just a bad cold, but with all of the other symptoms, like fever, aches and pains and the like....flu it is.  I need to get over this quickly!  So I will be living on homemade chicken soup with lots of dandelion greens for the next couple of days.  The good news is, no one here to pass this on to (except for Max the dog).

Today's recipe.....Irish Soda Bread.  So if you have about an hour, make this to go with your Corned Beef and Cabbage tonight!

Irish Soda Bread

4 cups all purpose flour
4 tbsps. white sugar
1 tsp. baking soda
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup margarine
1 cup buttermilk
1 egg

Preheat oven to 375 degrees F.  Lightly grease a large baking sheet. 
In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt and margarine.  Stir in 1 cup of buttermilk and egg.  Turn dough out on to a lightly floured surface and knead for about 5 minutes.
Form dough into a round and place on baking sheet.  Bake in preheated oven for appox. 45 minutes.

For my Cousin - Corned Beef and Cabbage

Marie was saying that she had never made Corned Beef and Cabbage and was asking for recipes.  So Marie, this one's for you.

When I have the time, (well actually when I remember to do it early enough) I cure my own brisket for this, but like most of you I will buy the corned beef already prepared at the grocery store.  Pat and I love it,, so I generally buy 2 of them, because one doesn't just allow enough left overs for sandwiches (we use the leftover cabbage and potatoes for Bubble and Squeek).

You will need carrots, celery, onions, bay leaf, cabbage and potatoes.

Remove the prepared corned beef from the package (be sure to save the little package of spices) and rinse well.  Then place in a large bowl with cold water and allow to soak for 2-3 hours, changing the water at least once.  This helps to reduce the salt content (I find most companies use way to much salt).

Now in a large pot place your beef, 2 carrots, 1 stick celery and 1 large onion all roughly chopped.  Add a bay leaf and your package of spices (that came with the beef), I also add extra cracked black pepper.  add enough water to just cover.  Bring to a low boil and then reduce to a simmer.  Allow to simmer for about 3 hours (until fork tender).  Remove meat from pot and add cut up potatoes.   About 10 minutes before your potatoes are cooked through add cabbage that has been cored and cut into quarters and add back your beef to reheat.

Remove meat from pot and allow to rest a few minutes before slicing.
Serve with butter, a good grainy mustard, rye bread and cold beer!

Happy St. Patrick's Day to one and all!