Classic Bubble and Squeak
|Potatoes||4 Medium, peeled|
|Cabbage||1⁄2 Medium, cored and cut into wedges|
|Onion||1 Medium, finely chopped|
Cook and mash potatoes, adding milk to them.
Steam cabbage, drain and chop fine.
Combine potatoes and cabbage and season to taste.
Using a cast-iron skillet, saute onion in butter and oil, turn potato and cabbage mixture into skillet and flatten with pancake turner.
Leave to brown well on the underside, then lift out onto a plate, invert the plate onto another plate, add more oil to pan, if needed, and slip the hash back into the pan to brown the other side.
When crisp and golden brown on both sides, lift out onto platter and serve.