The Pioneer Woman Tasty Kitchen
Profile Photo

Bubble and Squeak with Seasonal Ingredients

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A different take on a traditional English dish. Uses leftover vegetables from the previous night’s roast, typically potatoes, carrots, peas and cabbage. I used seasonal vegetables from my local farmers market and backyard garden.

Ingredients

  • 8  Medium-Sized Potatoes
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil (or Canola)
  • 1  Small Onion
  • 1 clove Garlic
  • 1 cup Chopped Swiss Chard
  • Salt And Pepper, to taste

Preparation

1. Scrub the potatoes (peeling them is optional). Bring a large pot of water to a boil. Add the potatoes and cook until you can pierce them with a fork, then drain them in a colander. It should take about 20-25 minutes for the potatoes to cook, but this will depend on the size of them. So make sure to test with a fork. When done drain off all of the water.

2. Put the butter and olive oil into a frying pan on medium heat. Finely dice the onion and garlic, then add them to the pan, stirring occasionally.

3. Begin to add the drained potatoes to the pan, stirring and pressing down on them with a spatula so they mash a little. Continue to stir and mash ingredients until the potatoes are fried to your liking.

4. Add the Swiss chard. Stir for about 1 minute until the chard is wilted. Season with salt and pepper to taste. Serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Crispy Breakfast Potatoes
Profile Photo by Jennifer Kimbrell in Sides
The most crisp and easy breakfast potatoes. Golden brown, salty, crunchy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Quinoa with Butternut Squash Spinach and Dried Cranberries
Profile Photo by Cookinglsl in Sides
This quinoa with butternut squash and dried cranberries is delicious, easy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sweet Potato and Pecan Gratin
Profile Photo by Riley - My Daily Morsel in Sides
Cheesy Parmesan and sweet potato gratin topped with buttery cinnamon and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Baked Sweet Potato Fries
Profile Photo by Kelley Simmons @ Chef Savvy in Sides
Baked Sweet Potato Fries with spicy ketchup. These are fries you...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Loaded Potaffles
Profile Photo by Ruth @ aveggiegoodday in Sides
An ingenious and delicious way to use leftover mashed potatoes.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy