Bubble and Squeak
I cooked a lovely ham for New Years dinner. That left us with a couple of pounds of ham and a nice soup bone. I was searching for something a bit different to do with the left over ham and found this. Of course, I had to tweak it to suit. This is quite a ways from the original bubble & Squeak (or the Irish version is called Colcannon) but they are all based on leftovers.
1 medium head cabbage, sliced
1 tsp olive oil
3 slices bacon, diced
1 12oz bag frozen pearl onions, thawed (or 1 cup diced yellow onion)
1/2 Pablano or green pepper, washed, seeded and diced
1.5 cup cubed cooked ham
1 Tbs butter or plant based butter
4 cups potatoes – cooked but still firm, cooled and thinly sliced
1 tsp paprika
1 tsp Tajin spice
1 cup grated cheddar, (optional)
4 scallions or 1/2 bunch of chopped cilantro (optional)
Salt substitute and coarse ground pepper to taste
- In a saucepan, cook cabbage in a small amount of water and olive oil for about 5 minutes, staring often until cabbage is cooked, fairly limp and starting to brown. Drain, and set aside.
- In a well-seasoned cast iron skillet, cook bacon, pablano pepper and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Set aside
- Preheat oven to 350 degrees.
- Add butter to skillet, then potatoes. Add salt substitute, pepper, paprika, and tajin spice. Cook, stirring gently until potatoes are browned.
- Mix the cabbage, bacon/pepper/onion/ham mix and seasoned potatoes together gently in a casserole dish ( I used a dutch oven)
- Place dish on the middle rack in the oven.
- After 30 minutes, remove dish from oven, stir and check to see if the potatoes are soft enough, Return to the dish to the oven checking every ~15 minutes until potatoes are done.
- When the potatoes are done, sprinkle grated cheddar over the top of the dish (if you choose) and return to in the oven.
- Bake until cheese is fully melted and bubbling or top is starting to brown..
- Remove from oven and serve hot. Garnish with sliced scallions or chopped cilantro.