GOLDEN VALLEY, Minn - Our favorite foodie, Beth Dooley from Wilderness Inquiry served up some traditional Irish favorites with her own special twist.
Here's one of them:
Bubble and Squeak
Serve 4 to 6
8 cups shredded cabbage, lightly steamed
2 large potatoes, boiled, peeled and mashed
½ cup chopped green onion
½ cup chopped parsley
Salt and freshly ground black pepper
2 tablespoons unsalted butter
In a large bowl, stir together the cabbage, mashed potatoes, onion, parsley and salt and pepper to taste.
Melt the butter in a large pan over medium heat. Put the potato mixture into the pan and spread out to make a large cake. Cook until the bottom is nicely browned, about 5 minutes. Carefully flip and continue cooking until it is hot and cooked through and the bottom is crusty. Cut into wedges to serve.