Other selections included Swedish meatballs, Indonesian Gado Gado, East Indian samosas, French Canadian tourtiere and these Bubble and Squeak Patties. One of the talented teenage cooks in this crowd brought a beautiful Italian dessert, sfogliatelle. She served her mom’s recipe for cabbage rolls, both regular and sour, while he cooked up the famous Swiss potato dish, rösti. Our hosts were appropriately dressed one in her embroidered Ukrainian folk shirt and the other in his Bavarian Lederhosen. It was a fun idea and the diverse selection of dishes created a lot of interesting conversation. The dinner theme was any dish that represents your heritage. I don’t specifically remember having Bubble and Squeak but this is the appetizer we chose to represent our heritage for an Around The World Pot Luck dinner. During our visit to the Orkney Isles many years ago we were introduced to local specialties including haggis, neeps and tatties, fish and chips, mushy peas, lager shandy and of course Scottish shortbread cookies.
My husband and I both have ancestors from Scotland and England but I feel most connected to Scotland. a good quality non-stick skilletor a high end All-Clad non stick skillet.the electric griddle you use to make pancakes,.Fry up these patties any way you like using: Most of those tools will last a very long time in your kitchen so go for quality. Makes about 15 potato patties.Every kitchen needs more than a few basic tools. Repeat to cook the remaining potato mixture. Transfer the patties to a baking sheet and keep warm in the oven. Turn the patties over and continue to cook until golden brown on the other side, 2 to 3 minutes more. Cook until the patties are golden brown, 2 to 3 minutes. Repeat to form as many patties as will fit in the pan without crowding.
Using a spatula, lightly press down on the mixture to form a patty. Scoop about 1/2 cup of the potato mixture into the pan (a large ice cream scoop works well). In a large nonstick fry pan over medium-high heat, melt the remaining 1 Tbs. Stir the cabbage into the mashed potatoes. Add the broth and vinegar, and simmer until the liquid has been absorbed and the cabbage is tender, 10 to 12 minutes more. Add the cabbage and cook, stirring occasionally, until slightly softened, about 3 minutes. In a large fry pan over medium-high heat, melt 1 Tbs. Stir in the remaining potatoes and season with salt and pepper. Using a potato masher, mash the potatoes until the cream has been absorbed. Place three-fourths of the potatoes in a large bowl and pour the cream mixture over them. (1 stick) of the butter, stirring often until the butter is melted. In a small saucepan over medium heat, warm the cream and 8 Tbs.
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