Bubble and squeak with baked beans
Mashed potato and cabbage pressed into one big crusty, cheesy pan cake, cut into wedges and served British-style with warm baked beans.
- 45 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.55 a serving
- 710 calories
- Vegetarian
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 2 russet potatoes, large
- 3 tbsp butter, divided
- ½ yellow onion, thinly sliced
- 2 cups green cabbage, thinly sliced
- ½ cup shredded cheddar
- 1 can vegetarian baked beans
From your pantry
- 1¼ tsp salt, divided
- ¼ tsp black pepper
Each serving has about 710 calories, 24 g protein, 95 g carbs and 28 g fat, and costs about $2.55 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No green cabbage? Red cabbage or coleslaw mix works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the potatoes and cut into 2-inch chunks. in a pot of water with 1 teaspoon salt until a fork slides in, about 15 minutes.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
High heatTimer: 15 min
Meanwhile, 1 tablespoon butter in a large nonstick over medium heat. Cook the onion and cabbage until soft and just starting to , 6 to 8 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 7 min
the potatoes and mash them roughly with 1 tablespoon butter, the pepper and ¼ teaspoon salt. Stir in the cabbage and cheddar.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: Lumpy is good here. The rough bits are what turn crisp.the last tablespoon of butter in the over medium heat. Pack in the potato mixture, press it flat and leave it alone until deeply underneath, 6 to 8 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 7 min
Dolly’s tip: Lift an edge with a spatula to peek. You want it dark golden, not pale.Flip it in big pieces with a spatula and press down again. Cook until the second side is crusty too, about 5 minutes.
Medium heatTimer: 5 min
While it finishes, warm the beans in a small over medium-low heat until bubbling, about 4 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heatTimer: 4 min
Cut the bubble and squeak into wedges and serve with the beans spooned alongside.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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