The Royal Chef At Home: Easy Seasonal Entertaining

BUBBLE & SQUEAK

MAKES 6 PORTIONS

½ teaspoon caraway seeds (optional) Salt and pepper 2 tablespoons vegetable oil

3 pounds large red potatoes 1 pound cabbage 1 cup smoked bacon, about 5 ounces

1 Peel and quarter the potatoes. Put potatoes into a saucepan. Add 1 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done—a fork can easily be poked through them. Strain the water off the potatoes and mash them. Add salt and pepper to taste and set aside to cool. 2 Cut the cabbage in half and remove and discard the root. Cut the cabbage into small chunks and place in a pan of boiling water. Add ½ teaspoon of salt and cook until the cabbage is tender. Strain off the water and place the cabbage in cold water to refresh it. Strain off the water and set the cabbage aside.

3 Cut the bacon into ½ inch strips and place over high heat in a heavy based frying pan. Stir until the bacon is crispy and remove it to a paper towel and set aside, leave the bacon grease in the pan. Remove the pan from the heat and set aside for a moment. Now in a large bowl combine the potatoes, bacon and cabbage, stir in the caraway seeds and salt and pepper to taste. 4 Place the pan of bacon grease back on the heat and when medium hot, add half of the potato/ cabbage mixture, pat down to about 2 inches thick and cook until the potato/cabbage mix starts to brown on the bottom. Using a spatula flip the potatoes over and brown the other side and remove from the pan when hot and crispy. Repeat with remaining potato/cabbage mix. Serve straight away.

FALL · A PROPER SUNDAY DINNER

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