The other thing I did today? I used the other half of the GINORMOUS head of Chinese cabbage to make my version of Bubbles and Squeak. Bubbles and Squeak is a British dish made with potatoes, cabbage and sometimes other stuff. Mine is more like hash browns with cabbage, and it's pretty easy, as long as you don't skip the squeezing step. So maybe I should call it Bubbles and Squeeze.
Bubbles and Squeeze
3 cups of grated potatoes. (I've used russets, purple, white and red on various occasions. Use what you have on hand.)Add the potatoes to a bowl and mix in the cabbage and the seasoning.
2 cups shredded (very thinly sliced) cabbage. (Perfect with Chinese Cabbage)
salt and pepper to taste (and of course, I like to add smoked paprika)
While you're squeezing the spuds, preheat a frying pan with some canola oil over medium heat. Once the pan is hot add the potato and cabbage mixture, and spread evenly over the surface of the pan, and press down. Now, leave it. Just let it sit on the heat for about 3-4 minutes. Then stir, press and leave for another 3 minutes. Repeat one more time. After you've let it sit, then stirred, 3 times, flip it. I know it's really hard to flip the whole thing. I don't even try. I take my spatula and flip in sections, then I press it out evenly again, let it sit for another 3 - 4 minutes. At this point, you should have a giant potato pancake that is crispy on both sides and tender in the middle.