On Thu 28 Apr 2005 05:58:14p, Charles Gifford wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
> <snip and everyone please note how to do it >
>>
>> If I had to compare the two...
>>
>> Colcannon = well seasoned mashed potatoes mixed with buttered cabbage
>> and served directly
>>
>> Bubble & Squeak = cold boiled potatoes, not mashed but well chunked,
>> mixed with buttered cabbage, the whole being laid in a skillet with fat
>> and cooked 'til nicely browned
>>
>> I've never heard of either of them containing meat, nor would I want it
>> added.
>>
>> Chopped cabbage mixed into meatloaf sounds interesting.
>>
>> Wayne Boatwright *¿*
>
> Your definitions are correct...mostly. The first difference between them
> is that colcannon is not fried. Bubble and squeak is a method for using
> up leftovers.

Yes, I knew that and forgot to say that colcannon is made fresh and not
from leftovers, and is not fried. I have a bad habit of assuming that
some things are inherently "known". :-)

It is commonly found as you note, with left over potatoes and
> left over cabbage. It used to be more common to use chopped left over
> Brussels's sprouts from Sunday dinner. However any and all leftovers,
> including meats, can be properly used in bubble and squeak. All
> ingredients are smashed flat in the skillet and fried until well warmed.
> It bubbles and squeaks in the pan to make you happy and hungry!
>
> Charlie

What I didn't know was that people actually added meat to bubble and
squeak. I've never had it served that way. I have had it made with
Brussels' sprouts, however, and I really like that almost better than with
cabbage.

Cheers, Charlie!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974