Note: The name “Bubble and Squeak” comes from the sound made when the air escapes the cakes as they are cooking. If you prefer, you can make one large “Bubble and Squeak” in a pie plate or casserole dish rather than individual cakes in a muffin tin, as shown here.
Ingredients:
2 large potatoes, diced (don’t have to peel)
1 tsp salt
1 Tbsp coconut oil
1 onion, diced
1 small head cabbage, sliced
1/2 tsp black pepper
1/2 tsp dried thyme
4 cups cooked chicken or beef, chopped into small pieces
1/2 bunch parsley, chopped
Directions:
1. Bring a pot of water to a boil over medium heat. Add salt and potato and boil until potato is soft (about 5-10 minutes). Drain and mash potato.
2. Preheat oven to 400 degrees.
3. Heat coconut oil in a frying pan over medium heat.
4. Add onion and saute for about 5-10 minutes, until onion starts to caramelize.
5. Add cabbage, pepper, and thyme, and reduce heat to low. Cover, and cook for about 5-10 minutes, or until cabbage is soft.
6. Stir in chicken (or beef) and parsley. Using a large spoon, scoop mixture into greased muffin tins (grease with coconut oil or coconut oil spray).
7. Bake for about 15-20 minutes, until heated through.
8. Serve immediately, or store for up to 3 days.
