Low Iodine Bubble and Squeak

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

2 tbsp unsalted butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use 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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