Bubble and Squeak

I made a passing reference to Bubble and Squeak back in the summer when I had a head of cabbage on hand. I bring it up now, because you just might have the right combination of leftovers to make this dish sometime after Thanksgiving.

Bubble and Squeak has a place in the pantheon of British Foods With Odd Names. Basically, it's a shallow-fried pancake or hash made from leftover potatoes and vegetables. Cabbage is a traditional ingredient, but you can use whatever greens or vegetables you have on hand. Throw in some chopped herbs, too, if you'd like (mmmm, sage and rosemary would be good). Use the directions below as a very loose guide.

Bubble and Squeak
(adapted from The Frugal Gourmet by Jeff Smith)

3 potatoes, boiled and smashed, or leftover mashed potatoes
4 cups chopped, cooked cabbage, or other cooked greens, such as kale or chard
1/2 medium onion, peeled and chopped (sauteed, if you choose, but it's not necessary)
1 raw zucchini, grated (or try cooked Brussels sprouts, broccoli, or carrot)
olive oil

Gently mix the potatoes, greens, and vegetables. Lumps are good; you are not looking for a smooth paste. If your potatoes are too cold to mix, warm them a bit in the microwave first.

Heat a tablespoon or two of olive oil in a large, heavy skillet. Add the potato-vegetable mixture, press it into the skillet bottom, and let it heat and brown. Flip it in sections to brown both sides or stir it like hash until it's evenly cooked and hot throughout. Serve with salad, leftover meat, or scrambled eggs.