Well no self respecting bubble gum cook would be complete without this:
We have bubble gum casserole, bubble biscuits, bubble gum pie, bubble gum pudding, and now: ( Wait, I don't think I've shared the bubble gum pudding recipe yet.- and that was a tale of the bizarre.)
BUBBLE AND SQUEAK
The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation
• 4-5 large all-purpose potatoes (4 pounds), peeled and quartered
• 1/4 cup olive oil, divided
• 1 medium head green cabbage (2 pounds), halved, cored, and thinly shredded
• Freshly ground black pepper to taste
• 1 large egg, lightly beaten
• 1 tablespoon finely snipped chives or 2 scallions, trimmed and thinly sliced
In a large saucepan, place the potatoes and pour in enough cold water to cover. Add salt to taste and bring to a boil over high heat. Reduce the heat to medium high and cook until the potatoes are very tender, 20-25 minutes. Drain well and puree in a food mill or potato ricer or pass through a fine-mesh sieve. Transfer to a large bowl.
In a large skillet, heat half the oil. Add the cabbage and season with salt and pepper. Cook over medium-high heat, stirring often, until the cabbage is tender and most of the moisture has evaporated, about 10 minutes. Cool slightly in the skillet.
Add the cabbage, egg, chives or scallions, and salt and pepper to the potatoes. Mix well to blend and divide into 16 equal portions. Use your dampened hands to form thick patties.
In a large skillet over medium-high heat, heat the remaining oil. Add the patties and cook, turning once or twice, until golden brown on both sides, 7-10 minutes. Drain on paper towels and season with salt and pepper before serving.