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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.

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