Bubble and Squeak with Ham

I have made this dish on many a cold night after work.  It is a simple and homey dish of fried potatoes and cabbage with bits of ham.  It feels like a guilty pleasure, because it is browned and crispy, but it really doesn’t use that much oil or fat.  The large amount of cabbage in the dish gives you plenty of fiber and nutrients, and both the potatoes and cabbage are high in vitamin C which will help you feel like you are fighting all the toxins of the day.

Get the potatoes and cabbage cooking in some boiling water first, because they only take 10-15 minutes to cook and once drained you can set them aside and take your time making the rest of the dinner.  I often cube up a piece of ham steak and portion the cubes of ham into 1/4 – 1/3 cup portions in snack size Ziplock bags, then place them in the freezer (placing them all in a larger gallon size food storage bag saves room in the freezer).  They defrost very quickly in a bowl of water in the refrigerator, and I have even used them straight in this dish even if still a little semi-frozen….it still works, you just need to cook them a little bit longer.  You can also use sliced deli ham, or sausage, any kind, in a pinch. That makes this meal very convenient if you’re coming home late in the evening and need to make a meal fast.

Bubble and Squeak with Ham
Ingredients

1 large Idaho potato, or 2 medium Yukon Gold potatoes

2 cups shredded green or Savoy cabbage

1/3 cup diced ham

3 Tbsp olive or safflower oil

1/8 tsp salt, or to taste

Several grinds of black pepper

Mayonnaise, mustard or ketchup (for serving)

Directions

Peel potatoes and cut into large chunks.  Place in a saucepan of cold water with a little salt and add the shredded cabbage.  Bring to a boil, partially cover, and reduce heat to a simmer.  Cook 10 minutes, until potatoes are fork tender.  Drain the potatoes and cabbage, and mash lightly with a fork.  Stir in diced ham and season the mixture with salt and black pepper. 

In a large non-stick skillet, heat oil over medium heat.  Spoon in the potato mixture, pressing down with a spatula to flatten it into the skillet.  Cook for about 7-10 minutes, until portions are browned and crisp on the bottom.  With a non-stick safe spatula, lift up portions of the mixture and flip over to brown and crisp the other side, which should take about another 7 – 10 minutes, adding more oil if needed.

Serve with mayonnaise, mustard or ketchup on the side.

1 serving

Published by Irena Springer

Travel and food blogger

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