Food! Bubble and Squeak, Bubble and What? How to make Colcannon (Ireland), Rumbledethumps(Scotland) Breakfast Dish!

The British are a thrifty lot at heart, and there is nothing wrong with thrift in these sad economic times. Bubble and Squeak is a dish that I was brought up with. Potatoes and cabbage left over after Sunday lunch were mashed together and fried in dripping from the Sunday joint. The whole family loved it and we made sure that there were enough potatoes and cabbage prepared on Sunday for Bubble and Squeak on Monday. It is a dish that is popular throughout the British Isles as a similar dish is called Colcannon in Ireland and Rumbledethumps, yes really!, in Scotland and the Borders. In fact the Former British Prime Minister, Gordon Brown named Rumbledethumps his favorite dish when asked to contribute to a charity cook book in January 2009.

The recipe for this concoction is very simple and very forgiving as it lends itself to the addition of so many other left over vegetables. In fact many people make it from scratch as it is quite delicious. Fried in Olive oil it becomes a very acceptable vegetarian dish, although the original recipe used to incorporate meat scraps. It has been part of British cuisine since early times.

Many people incorporate it into the great British breakfast but it makes a hearty addition to any meal. Traditionally it was served with cold cuts from the Sunday joint to make an easy meal on Monday the traditional washing day. All this has gone out of the window these days, most people can no longer afford a Sunday Joint, (leg of lamb, pork loin, sirloin of beef) like we used to enjoy in my childhood. If you visit Britain, though, most pubs serve a good old fashioned Sunday roast.

Ingredients for Bubble and Squeak, Colcannon or Rumbledethumps

Boiled cabbage

boiled potatoes

onion (optional)

Salt and Pepper to taste

olive oil, butter or dripping for frying

Any other cooked vegetables you have left over you wish to incorporate

Fresh cream (optional)

Gently fry the onion in a large skillet until soft. Chop up the cold cabbage. Mash the potatoes and any other vegetables you wish to incorporate in a mixing bowl. Mix in the chopped cabbage,season to taste. Add a dollop of cream if you are feeling indulgent! Turn up the heat and place the mixture on top of the onions, adding more oil or dripping if necessary. Form into a cake and fry on both sides to a satisfying brown, If you prefer, the mixture may be cooked in a dish in the oven which is the more usual method with Colcannon, but the frying method is more tasty.

Serve on its own or as a side dish for a main meal. Enjoy!