Include in Print View:

Bubble & Squeak with Bama White BBQ Sauce

Difficulty: Beginner
Servings: 6
Description

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.

Ingredients
  • 3 cups leftover smoked cabbage, chopped (lightly packed)
  • 2 cups leftover potatoes – mashed, smashed, or roasted you can roughly mash
  • 4-6 oz leftover smoked meat – bacon, pork tenderloin, brisket, sausage, etc., chopped
  • 1 medium onion , diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 Tbsp bacon fat or tallow (plus a little extra if needed)
  • 2 tsp your BBQ rub
  • 1/2 tsp smoked paprika (optional, if cabbage isn’t smoked)
  • Salt and black pepper to taste
  • 1 Tbsp Prepared horseradish
    • The 'Bama White' Recipe
  • 1 cup Mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tsp black pepper, coarse
  • 1 tsp Sugar
  • 1/2 tsp BBQ Rub (Memphis is my recommendation for the most authentic look)
Instructions
  1. 1
    Heat 2 tbsp fat over medium. Sauté onions (4–5 mins) until golden, then stir in garlic, cabbage, and meat. Cook 3–4 minutes to warm through and transfer to a mixing bowl.
  2. 2
    Fold potatoes and spices into the cabbage mixture. Mix until combined but still textured. Taste and adjust seasoning—it should be bold, as the flavors mellow during browning.
  3. 3
    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.
  4. 4
    Move the skillet under a high broiler for 4–7 minutes until the top is deep golden with charred, blistery spots. Let it rest for 2 minutes before slicing into wedges.
  5. 5
    Whisk together 1 cup mayo, ¼ 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).
  6. 6
    Heat 1 tsp fat in a separate pan over medium. Cook 2–3 eggs over-easy until the whites are set but the yolks are still liquid gold—these will act as a rich "gravy" for the dish.
  7. 7
    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.
Read it online: https://brinnerbites.com/recipe/bubble-squeak-with-bama-white-bbq-sauce/