Crusty and Creamy Bubble and Squeak with Kale

    Yet another bubble and squeak recipe - but I reckon you can never have too much of a good thing! Personally I think a bubble and squeak should be brown and crusty on the outside, creamy on the inside, tasty without being over-rich, and complement whatever it accompanies without overpowering it. I like to use kale in this as the flavour is sweet and the leaf is robust enough to allow the bubble to be frozen without going mushy - if there are any leftovers, that is!

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    • 4 medium baking potatoes
    • 250g kale (I like stem kale but if you prefer, use leaf only)
    • 1 large onion, peeled and chopped
    • A little milk for mashing the potatoes
    • Oil for frying
    • Salt and pepper for seasoning (be generous as this makes the dish)


    1. Peel and slice and boil the potatoes; mash with just enough milk to give them a workable consistency - you don't want them to be sloppy. Season well and I find they improve if left to stand.
    2. Chop the kale, discarding any tough or damaged parts. Personally I like the flavour and texture of the stems. Chop both leaves and stems fairly small as you don't want long dangly bits in your bubble.
    3. Steam or boil kale very lightly (3 mins for steaming) or to taste, leave to cool. As with potato, this can be done the day before
    4. When ready to cook the bubble, pour enough oil into a large preferably non-stick frying pan to cover the bottom, heat and add the onion, fry on medium till it begins to change colour, stirring a couple of times.
    5. While the onion is cooking, mix the kale in with the potato, then add to the pan, pressing down with a broad spatula or fish=slice. After a minute, turn in chunks to ensure both sides of the bubble 'cake' are coated with oil and onions, but don't stir or mix - you want the inside to stay creamy. Keep agitating the pan to make sure the bubble is sliding about freely, then turn the heat down to medium low and let the bubble cook through and brown on the bottom - roughly 3-4 mins depending on potato and amount of oil.
    6. Keep checking to see if bottom of bubble is browning - it should go a nice rich brown without burning. When this starts, turn it over in chunks again, and again don't mix, but just press it down into a cake. You may need to use your own judgement about heat and cooking times as so much depends on the kind of potatoes used, but really you can't go wrong; sooner or later it turns brown and crusty and you're good to go.


    As with traditional bubble and squeak, I find this is better if the potato and kale are cooked from cold, which means you can prepare them the day before. Goes with anything, from frankfurters to roast beef and Yorkshire pudding.

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