A classic dish of leftover cooked potatoes, cabbage and beef.
The name imitates the sounds of cooking, the vegetables and meat first bubbling away as they boiled and later squeaking in the frying pan.
Simple and old fashioned it may be, but it's still an appetising way to deal with the remains of a joint.
SERVES 2
25 g (1 oz) butter
1 medium onion, skinned and finely chopped
450 g (1 lb) potatoes, cooked and mashed
225 g (8 oz) cooked cabbage, finely chopped
4 - 8 slices cooked beef, chopped
salt and pepper
1. Melt the butter in a large frying pan. Add the onion and cook for 4 - 5 minutes, stirring frequently, until softened.
2. Add the potatoes, cabbage and beef. Season to taste.
3. Fry over medium heat for about 15 minutes, stirring frequently, until browned. Serve hot.
