Eosinophilic Esophagitis Friendly Bubble and Squeak
Total time35 min
Prep time15 min
Cook time20 min
4.7(23)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely sliced
- 3 cups cooked mashed potato (cold or room temperature)
- 2 cups cooked cabbage or brussels sprouts, roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil
Instructions
- 1
Melt the butter in a large (12-inch) skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the mashed potato and cooked cabbage to the skillet. Season with the salt and pepper, then use a spatula or potato masher to press and fold everything together into a rough, cohesive mass.
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