Get Creative With Leftovers: Bubble And Squeak - The Tasty Way To Use Up Ingredients!
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- Опубліковано 19 бер 2024
- This Bubble and Squeak may have a funny name, but it is seriously SO good - and the perfect way to use up leftover corned beef and cabbage, boiled potatoes and carrots, etc. This traditional English dish is similar to a hash, but we actually like it better than a griddle hash!
For our griddle version of a bubble and squeak recipe, we roasted 2 baking potatoes, one carrot, a quarter of a head of cabbage, and about half an onion on a sheet tray with about one cup of chicken stock on the bottom (because we didn’t have any leftover vegetables to use). Then, we mashed the vegetables up together and added in leftover cubed smoked pastrami (or you can use leftover roast or corned beef).
Form the mixture into patties, and cook on the griddle until golden brown and crispy on both sides. Then, top with fried eggs for a fantastic, comforting and hearty griddle dinner! If you’re looking for ways to use leftover potatoes, meat, and veggies, then this bubble and squeak recipe is a must-try!
@TraegerGrills #griddlecooking #bubbleandsqueak, #leftover #food
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Sometimes you surprise me Neal. Ain't never heard of a Bubble and Squeak! Looks great to a western guy :)
Absolutely...I have heard of it...I understood it...just never actually made it...this just seemed right....cheers
So great idea!!!! i will make it in germany!!! best greetings!
Cheers
Nice cook and different. GRIDDLE ON DUDE.
I like this. I have a fridge full of leftovers my wife won't eat.
same here....I dont like traditional same leftovers...I always want to make something different out of leftovers
This looks awesome . You need to put out a cookbook Neil ! Every video it's something different ,,,, THERE IS YOUR COOKBOOK . THANK you for this one. FRANK FROM MONTANA.......
Maybe one day Frank....
We grew up really poor (but, never knew it!). Before you smashed everything, this was just boiled dinner. My parents told us it was “stew”..ha ha What a great creation of leftovers Neal!!!
Funny when we look back...we have no idea...still someone says how disgusting you ate that...how dare you use white bread as a bun...blah blah blah haahahahah heck all we knew thats what we had for dinner....like or not...eat or not...thats what we are having
Exactly! 😀@@TheFlatTopKing
Those looked good Neil and Amy, thanks for sharing with us and keep up the great recipes. Stay safe and have fun. Fred.
Thanks, will do!
Awesome! I always enjoy a great leftovers recipe👍😊
Absolutely.....
I’ve never heard of that but I have a pile of corned beef. Great idea
had me at pile of corned beef
I've never heard of this dish. Looks very interesting. Something to note is that you can see some green under the skin of that potato at 2:10. That means they've been exposed to light and have increased their chlorophyll because they think it's time to grow. That in and of itself is fine but potatoes also have an increase in a compound called solanine which can taste bitter and if eaten in large quantity can cause GI upset. Generally we remove it when we skin potatoes but as you can see it's still there around the edges where the skin is still there. Usually not an issue and you'd have to eat a lot for it to be an issue but just something to note.
That looks fantastic. Just wish I could smoke a pastrami like that.
What a great idea, looks so tasty!
my Mom (from Ireland) did pretty much the same thing with the leftovers from that St Paddy's day boiled dinner... loved it, and still do it today.
Hey thats awesome...i have heard about this..but never made the connection...glad I did...
All about left over ideas using the griddle. Have not tried this but hey, you keep adding great ideas for the griddle.
Absolutely...one leftover at a time..hahhaha...
Never saw that. It looks good.
Never heard of that but it looks delicious and as you said a great way to use up leftovers. Looking forward to making that pastrami 🤤🤤🤤
Amy wants me to make it right now..hahahah we adjusted the recipe and she want me to stop what im doing and go buy another...I told her...if thats what its going to take for you to let me cook more and not work...im down..ahahahahha
Great video man your doing great keep going lots of love from Turks and Caicos
Thanks! Will do!
Looks delicious well done guys another winner ❤❤
Looks amazing. Made this many times from leftover beef roasts. I’d recommend adding some parsnips, similar amounts to the carrots; mashes well too.
Thats one ingredient around these parts that dont get the recognition it deserves...parsnips...need ot use those more...
If you have ever watched Alton Brown he would call those silicone egg things "multi-taskers" I bought a set because of your hash brown casserole.
Looks really good, thanks for sharing.
Absolutely
Looks yummy Mate!
Thanks bud
Creative cook Neal , looks amazing! Definitely a leftover worth waiting for the next day🤣. Cheers brother 🍻
Looks amazing
Honestly we enjoyed it...
LOOOOOOVE Bubble and Squeak! It's even better if you add peas to it. Takes it to a whole new level. I know you both love bell peppers, you'd probably enjoy including that too (for me, they are the spawn of the devil!!! 🤣🤣🤮🤮)
If you want something super simple, fried mashed potato on toast. I love doing that with leftovers. It has to be used the next day so it's had time to go firm. Put it in a lightly buttered pan, or on the griddle, and gently flatten down. As it starts to brown on the bottom, turn it over and flatten down more. Keep turning and flattening. You actually want it to be quite thin by the time its cooked. Add some salt and pepper, and put on some hot buttered toast, or you can do what we do in our house, make "barbie bread". That is buttered bread, on both sides, browned on the griddle (or BBQ as we call them in Australia, "barbie" being a shortened word).
Yeah thats definitely different...thanks...
Absolutely right about using roasted vegetables! A favorite at our house. This cook looks delicious!
It really is....try it out and let us know..
What an interesting concoction there Brotha, I’ve never head of it before. Shoot I was thinking it must be like a corned beef hash, but with a twist and Pastrami. I’d definitely give that a go, maybe throw on some cholula 😋👌! Either way, looks 💣…Cheers y’all 👊🏼😎🤙🏼
hahaah You know me to well..as soon as the video was over...I tild Amy to grab the hot sauce...ahahahhaha
@@TheFlatTopKing lol 😉👌
Another great video. You made a tough decision making the hash as I would have used the rest of the pastrami for Reubens. An idea for a future griddle cook, maybe using left over smoked chicken/turkey to make faux crab cakes. I like that you are coming up with your own cooks and not following the "trend."
I appreciate that...cheers...
Love the leftovers idea, but I can't help but wonder what you cooked prior that resulted in these leftovers in the first place! Is a video of that cook coming too??? 😛
Its already available on my other channel....Homemade smoked pastrami....Pellets and Pits
I think you can add some acid and even bring it up a level. Think sauerkraut or pickled veg
Mmm mmmm, that’s some good cookin. We been eating corn beef for a couple days it’s been yummy.
Hey just for a future recipe/cook request, I’ve been looking for a good video to follow to do a crab cake on the flat top and a scallops st Jacques on the flat top.
EDIT-after looking at your videos some more I see you have a crab cakes eggs Benedict which sounds amazing. So I might have to go with their recipe.
I did do a alfredo scallop as well...I would not recommend that method today....but its there
Does sprinkling parsley on it make it a salad?
hahahaahh make its healthy...
Can you use a sander to smooth out the surface on a Blackstone griddle?
I did this to my Lodge fry pan & the seasoning is GREAT.
you can...BUT after many many different griddles...unless its extremely uneven...talking about high sharp spots etc...I think its better to keep rough...I think it takes on more layers of seasoning...and longer to build...as a result....a better and stronger seasoning...
You have to always keep the potato skin on!
Allways thinking how good would that be with egg in it. Then you had to put on top
You a full time UA-camr yet?
Just to be honest and staight forward....not a fan of that idea...i have many "irons in the fire"....so in short...could I yes...do I NO....I am able to film and run other businesses...some takes more time than others..some make more money than others...but to me...I like to stay one foot in and one foot out...just never know
Pretty good video. Other than your camera man talking so much 😂
You said "smoked pastrami" a couple times. I would argue that it can not be pastrami unless it is smoked. The long brine on the brisket is what makes it corned beef and smoking it makes it pastrami. Yes, a lot of cooks put a lot of spice on the brisket right before smoking but it is the smoking that makes it pastrami. That is half question half fact. I just don't have anybody to really talk BBQ with since my neighbor and best friend past a while back. Only telling you that so you know you know I am not trying to be a dick with my comment.
Not at all and completely understand the comment...really do...thanks Alan
UA-cam production is not authentic
What???? not sure about a production....its me and my wife cooking on our back porch....
@@TheFlatTopKing we gave all been on UA-cam for longer than a day. Bubble and Squeak has never been published by anyone with more than 10 followers, now 5 in a week, sure!👍
@@blueeyegi or the fact I made a homemade pastrami. … based on my recent trip to New York and went to Katz deli. Then had leftovers. So I reached out to my membership program and asked what should I make. A few mentioned this. So SURE.., it’s a production… find another channel to troll