Mash the potatoes with milk or cream and greens:.Melt the butter in the pot and once it's hot, add the greens.Ĭook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.Īdd the green onions and cook for 1 minute more. Return the pot to the stove and set over medium-high heat.
Cook the greens and the green onions with butter:. Add 2 tablespoons of salt, and bring to a boil.īoil until the potatoes are fork tender, 15 to 20 minutes. Put the potatoes in a medium pot and cover with cold water by at least an inch. 3 lightly packed cups chopped kale, cabbage, chard, or other leafy green. 5 to 6 tablespoons unsalted butter, plus more for serving. 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks. 4 ounces cooked corned beef brisket (shredded). 1 cup cooked Brussels sprouts (shredded). Get the ingredients on sale this week at Fresh, and Happy St. Channel your hunger and excitement as the dish bakes with a fun Irish jig. Share with your friends after a night of celebrating, or prepare for a fun weekend with a tasty base layer of carbs, protein and happiness. These recipes are super simple and deliciously filling. There is a little catch, Bubble & Squeak includes another Irish dish, Colcannon. Patrick’s Day smorgasbord–corned beef, cabbage or chard and potatoes. Bubble & Squeak mixes together some basic staples of a St. Serve topped with a poached egg and oven-roasted tomatoes.“How’s the craic?” & may the luck of the Irish be with you! Mix it up this week with a traditional Irish breakfast feast of Bubble & Squeak. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. 
Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth.
Drain the potatoes in a colander then return them to the pan. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.
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