Farmhouse Bubble and Squeak with Smoked Salmon
When I was growing up on our farm, we’d often have a surplus of certain ingredients, notably potatoes. (We must have gone through about 50 pounds of potatoes each week.) My grandmother would prepare bubble and squeak with day-old leftover mashed potatoes, and we would add whatever we had around to enhance the flavour and nutrition of the dish. I’ve introduced sour cream, chopped chives, and smoked salmon to create an arguably more refined version of this family favourite.
Servings 4
Ingredients
- 2 tbsp butter
- 1/2 onion chopped
- 1 cup brussel sprouts shredded
- 3 cups mashed potatoes room temperature
- 2 scallions finely chopped
- 1 tbsp vegetable oil
- 1 tbsp all-purpose flour
- salt and pepper to taste
- 3 tbsp sour cream
- 4 oz smoked salmon sliced
- 1 tbsp chives chopped
Instructions
1.) In a skillet over medium-high heat, melt butter. Add onions and Brussels sprouts and sauté for 4 minutes, until onions are softened and translucent. Transfer mixture to large bowl.
2.) Add mashed potatoes, scallions, and our to bowl. Season with salt and pepper and gently toss to mix. Divide mixture into 8 and shape each into patties about 3 inches in diameter and 1⁄2-inch thick. Set aside.
3.) In the same skillet over medium-high heat, heat oil. Add patties and cook for 4–5 minutes. Flip and cook for another 4–5 minutes, until crispy and golden.
4.) To serve, transfer bubble and squeak to a serving platter. Place a spoonful of sour cream on each patty. Top with a 1⁄2-oz slice of smoked salmon and garnish with chopped chives.
Notes
VARIATION:
1 Bubble and Squeak with Cabbage, Pancetta, and Poached Shrimp. Replace the Brussels sprouts with shredded cabbage, then add 3⁄4 cup chopped red bell pepper or shredded carrots and 1⁄4 cup crispy pancetta to the potato mixture. Cook the patties in 1 Tbsp of duck or goose fat for extra flavour and top with poached shrimp.