Bubble and Squeak

Instructions

1. Prepare the vegetables
   If you're not using leftover vegetables, boil the potatoes until tender, then mash them. Blanch the cabbage in boiling water for 3-4 minutes, drain well, and chop finely. Allow both to cool completely before proceeding.
2. Sauté the onion
   In a large non-stick frying pan, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent but not browned. Remove from heat.
3. Mix the ingredients
   In a large mixing bowl, combine the cold mashed potatoes, chopped cabbage, Brussels sprouts (if using), and sautéed onion. Add the Worcestershire sauce, mustard (if using), and season generously with salt and pepper. Mix thoroughly until well combined.
4. Form and cook the cake
   Heat the remaining tablespoon of butter and 2 tablespoons of vegetable oil in the same frying pan over medium-high heat. Add the potato mixture and press down firmly with a spatula to form an even cake that covers the base of the pan. Cook for 8-10 minutes until the bottom is golden brown and crispy.
5. Flip and finish cooking
   Place a large plate over the pan and carefully invert the bubble and squeak onto it. Then slide it back into the pan, uncooked side down. Cook for another 5-7 minutes until the second side is also golden and crispy. Alternatively, you can cut the mixture into quarters in the pan and flip each piece individually.
6. Serve hot
   Cut the bubble and squeak into wedges and serve immediately. It's traditionally served with fried eggs on top and/or with cold leftover meats, pickles, or brown sauce. Garnish with fresh chopped parsley.