Bubble and Squeak (Gluten & Egg Free)

Ingredients

• 2 cups Cooked Potatoes
• 2 cups Cooked Cabbage
• 1 cup Cooked Carrots
• 1/2 cup Cooked Peas
• 1/2 medium Onion
• 2 tbsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Prepare your vegetables: Take the 2 cups of cooked potatoes, 2 cups of cooked cabbage, and 1 cup of cooked carrots and chop them into small, bite-sized pieces. You can mash them slightly if you prefer a softer texture.
2. 2Finely chop the 1/2 medium onion.
3. 3Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium heat, which is about 350°F (175°C).
4. 4Add the finely chopped 1/2 medium onion to the hot skillet and cook, stirring often, until the onion pieces are soft and translucent, which should take about 3 to 5 minutes.
5. 5Add the chopped or mashed 2 cups of cooked potatoes, 2 cups of cooked cabbage, and 1 cup of cooked carrots to the skillet with the softened onion. Stir in the 1/2 cup of cooked peas. Season everything with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
6. 6Cook the mixture, stirring occasionally, for 10 to 15 minutes. You are looking for the vegetables to be heated all the way through and to develop some slightly browned, crispy edges. This indicates it's ready.
7. 7Serve the bubble and squeak hot.

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