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Southern Bubble & Squeak


2-3 cups cold Boiled Potatoes that have begun to break down, or leftover coarsely Mashed Potatoes. 2 cups or Shredded Fresh Collards with stems already removed (Southern)

Or Cabbage (Traditional). Note collards work better uncooked, but cabbage can be cooked or uncooked.

1 Cup Diced Onion or Shallots

3 Garlic cloves diced

1 Tbs Dijon Mustard

2 Tbs Unsalted Butter

1 Tbs Vegetable/Canola Oil


Gently Heat Butter in a Dutch oven or similar pan, until melted. Add Onion & Garlic & fry 3-5 minutes until translucent.

Add Collards/Cabbage & stir so everything is well coated. Cover & sweat for another 5-10 minutes, until greens are tender.

Add Potatoes & stir. Cover & let cook until heated through (10-15 minutes).

In a frying pan heat the Vegetable Oil & add the Potato mixture. Fry until browned (3 mins per side)

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