Bubble and squeak, plus souffle
1/2 pounds potatoes, peeled, diced
1/2 head cabbage, leaves separated, boiled 5 minutes, cooled under running water
7 slices Canadian bacon, chopped
Sign Up and Save
Get six months of free digital access to The Telegraph
3 tablespoons butter or lard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Flour for dusting
2 eggs, separated
1/4 cup whipping cream
2 ounces Cheddar cheese, shredded
1/8 teaspoon salt
1 slice white bread, crumbled into crumbs
1/8 teaspoon nutmeg
Makes 4 servings.
Heat two saucepans of salted water to a boil; add potatoes to one, cabbage to the other. Cook until tender, 10 minutes for potatoes, 5 minutes for cabbage. Drain. Mash potatoes in a medium bowl. Chop the cabbage. Stir cabbage and Canadian bacon into potatoes.
Melt the butter in a large skillet; add the potato mixture. Cook over medium heat until browned, about 20 minutes. Turn the mixture from time to time with a spatula; season with salt and pepper.
For the souffles, heat oven to 425 degrees. Grease 4 individual souffle dishes with butter; sprinkle each with a light layer of flour.
Beat the egg whites with an electric mixer on medium-high speed in a medium bowl until soft peaks form.
Combine the bubble and squeak with the egg yolks, cream, most of the Cheddar cheese and salt in a large bowl.
Fold in the egg whites. Mix together the bread crumbs with the remaining cheese and nutmeg. Divide the souffle mixture among the 4 dishes; sprinkle with bread crumb mixture. Bake until the souffles rise, about 10 minutes. Serve immediately.
Nutritional information per serving: 317 calories, 34 percent of calories from fat, 12 g fat, 7 g saturated fat, 46 mg cholesterol, 39 g carbohydrates, 14 g protein, 949 mg sodium, 6 g fiber.
Note: If you follow the optional souffle steps, the nutrition values will be: 478 calories, 47 percent of calories from fat, 25 g fat, 14 g saturated fat, 187 mg cholesterol, 43 g carbohydrates, 22 g protein, 1,192 mg sodium, 6 g fiber.