Bubble & Squeak with Bama White BBQ Sauce
This dish puts a Southern-inspired spin on a traditional favorite by frying a savory vegetable mash until it develops a perfectly golden, crispy crust. The addition of tender, fire-kissed proteins adds a deep smoky layer that is cut perfectly by a creamy, vinegar-based drizzle. It is a creative way to repurpose leftovers into a bold, flavorful meal that balances rich textures with a zesty finish.
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Ingredients
The 'Bama White' Recipe
Instructions
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Heat 2 tbsp fat over medium. Sautรฉ onions (4โ5 mins) until golden, then stir in garlic, cabbage, and meat. Cook 3โ4 minutes to warm through and transfer to a mixing bowl.
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Fold potatoes and spices into the cabbage mixture. Mix until combined but still textured. Taste and adjust seasoningโit should be bold, as the flavors mellow during browning.
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Melt 1 tbsp fat in the skillet. Press the mixture into a firm, 1-inch thick cake. Cook undisturbed over medium heat for 5 minutes to build a bottom crust.
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Move the skillet under a high broiler for 4โ7 minutes until the top is deep golden with charred, blistery spots. Let it rest for 2 minutes before slicing into wedges.
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Whisk together 1 cup mayo, ยผ cup vinegar, 1 tbsp horseradish, 1 tsp pepper, and a pinch each of sugar and rub. Add a splash of water for a thinner drizzle. Adjust for more "zing" (vinegar) or "bite" (horseradish).
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Heat 1 tsp fat in a separate pan over medium. Cook 2โ3 eggs over-easy until the whites are set but the yolks are still liquid goldโthese will act as a rich "gravy" for the dish.
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Cut the Bubble & Squeak into wedges directly in the skillet. Place a wedge on a plate, top with a fried egg, and drizzle the Bama White sauce over the edges. Serve the remaining sauce on the side for dipping.
