Bubble And Squeak

Recipe Ingredients

2 lbs	908g / 32oz	Baking potatoes
2 tablespoons	30ml	Unsalted butter
1/4 cup	59ml	Heavy cream
4 oz	113g	Bacon
1/2 cup	31g / 1.1oz	Finely-chopped onions
1/2 cup	55g / 1.9oz	Finely-chopped celery
1 teaspoon	5ml	Ground sage
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 lb	454g / 16oz	Brussels sprouts - thinly sliced
		Juice of 1/2 a lemon

Recipe Instructions

Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.

Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well.

Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.

Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A29 broadcast 10-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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