Bubble & Squeak Rosti

Bubble and Squeak is a classic leftover recipe for greens, but making it rösti-style and adding some mature Cheddar adds a new dimension to this favourite

Serves 4 people


 

  • 50 grams mature cheddar
  • 450 grams potatoes
  • 75 grams leftover greens
  • 1 teaspoon(s) plain flour
  • 1 teaspoon(s) olive oil

 

 

Scrub the potatoes and place them into a medium saucepan with a little salt. Pour boiling water over to just cover them and simmer gently, covered, for 6-8 minutes. Drain and cool in cold water.

Finely shred your leftover spring greens or cabbage into ¼ inch (5 mm) slices. This is easy if you form them into a roll and then slice them.

If the greens are uncooked drop them into boiling water for 2 minutes only, then drain and dry well. Otherwise put aside.

Peel the cooled potatoes, then coarsely grate them into a bowl. Season with salt and pepper, then add the grated cheese and greens and, using 2 forks, lightly toss together.

To assemble the rösti, shape the mixture into rounds 7.5 cm wide and ½ and 1 cm thick. Press firmly together to form little cakes and dust lightly with the flour.

To cook the rösti, pre-heat the oven to gas mark 7/425°F/220°C, placing the baking tray on the top shelf of the oven.

Melt the butter and oil, then brush the rösti on both sides with the mixture. Place the rösti on the baking tray and return it to the top shelf of the oven for 15 minutes, then turn the rösti over and cook them for a further 10 minutes. Or, you can shallow fry them in sunflower or olive oil.

Once cooked, they can be kept warm for up to 30 minutes.

Method

 

Scrub the potatoes and place them into a medium saucepan with a little salt. Pour boiling water over to just cover them and simmer gently, covered, for 6-8 minutes. Drain and cool in cold water.

Finely shred your leftover spring greens or cabbage into ¼ inch (5 mm) slices. This is easy if you form them into a roll and then slice them.

If the greens are uncooked drop them into boiling water for 2 minutes only, then drain and dry well. Otherwise put aside.

Peel the cooled potatoes, then coarsely grate them into a bowl. Season with salt and pepper, then add the grated cheese and greens and, using 2 forks, lightly toss together.

To assemble the rösti, shape the mixture into rounds 7.5 cm wide and ½ and 1 cm thick. Press firmly together to form little cakes and dust lightly with the flour.

To cook the rösti, pre-heat the oven to gas mark 7/425°F/220°C, placing the baking tray on the top shelf of the oven.

Melt the butter and oil, then brush the rösti on both sides with the mixture. Place the rösti on the baking tray and return it to the top shelf of the oven for 15 minutes, then turn the rösti over and cook them for a further 10 minutes. Or, you can shallow fry them in sunflower or olive oil.

Once cooked, they can be kept warm for up to 30 minutes.

Ingredients

 

  • 50 grams mature cheddar
  • 450 grams potatoes
  • 75 grams leftover greens
  • 1 teaspoon(s) plain flour
  • 1 teaspoon(s) olive oil

 

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