top of page

Bubble and Squeak

(by Bex O'Brian)

1 c. mushrooms, the more flavorful, the better (cremini, chanterelles, black trumpet, etc.)

6 T. butter, or as needed

1/2 c. onion, finely chopped

leftover mashed potatoes, preferably with skins (see note)

1 c. leftover vegetables, finely chopped (cabbage, kale, peas, and/or cooked Brussels sprouts)

1 jalapeño, diced, optional

salt, to taste

freshly ground black pepper, to taste

fried eggs, optional

Slice mushrooms.

Melt 1 – 2 T. butter medium heat and pan-fry mushrooms until they are quite crispy and are not retaining anymore of their liquid. Set aside.

Add 1 T. butter to pan, and sauté onions until soft and translucent. Set aside.

Add remaining butter, and melt but don't brown.

Add mushrooms, mashed potatoes, vegetables, and jalapeño.

Add salt and pepper to taste.

Fry, turning often, so all sides get browned.

Press the mixture down with the back of a wooden spoon to create a large pancake.

Can be served with a fried egg on each portion.

Note: best way to make mashed potatoes:

Prick russet potatoes all over with a fork.

Microwave, turning every 3 minutes, until soft.

Let cool enough so that, wearing clean rubber gloves, you can break them apart and squish them.

Mash with whole milk or half and half, lots of good butter, and salt and pepper.

(Read Magic Mushrooms, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page