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Friday, April 19, 2013

Bubble & Squeak

Bubble & Squeak

Serves 4
1 pound new red potatoes, quartered
8 ounces pork sausage patties
8 ounces lean salt pork, sliced, chopped into 1/2-inch cubes
1 1/4 pounds cabbage, shredded
1 1/2 cups thinly sliced yellow onions
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, divided
4 large eggs
1/8 teaspoon black pepper


Place potatoes in enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil for 8 minutes; drain.

Cook sausage in a large skillet over medium heat until browned on both sides, about 8 to 10 minutes. Transfer sausage to a plate. Drain the skillet. Cut sausage patties into eighths.

Add the salt pork to the skillet. Cook until crisp, about 7 to 8 minutes. Remove pork with a slotted spoon to a plate.

Add cabbage and onions to skillet drippings. Sauté over medium heat for 2 minutes. Add potatoes, sausage, salt pork and 2 teaspoons rosemary and stir. Cook, covered, for 6 minutes; stir.

Make 4 small indents in cabbage mixture. Place an egg in each indent. Sprinkle black pepper and remaining rosemary over mixture. Cook, covered, until eggs are set, about 4 to 5 minutes.

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