Bubble and Squeak with Pan-Fried Potatoes and Cabbage
A hearty Scottish classic of crispy potatoes and cabbage cooked until golden, perfect for using up leftovers. This Scottish vegetarian recipe, ready in about 35 minutes, pairs Potatoes, Cabbage, and Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 600g Potatoes
- 200g Cabbage
- 1 medium (100g) Onion
- 2 tbsp (30g) Butter
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 tbsp Fresh parsley
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add 100g chopped onion and 200g finely chopped cabbage, and cook for 5-7 minutes until softened and slightly golden.
- Step 2: Add 600g diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until potatoes are golden and crispy around the edges.
- Step 3: Season with 1/4 tsp salt and 1/8 tsp black pepper. Sprinkle with 1 tbsp chopped fresh parsley before serving.
