This is great for a weekend breakfast. I have leftovers the next day and it tastes great as well. I found this on the internet as ‘exported for Mastercook’. I used cheddar cheese instead of Swiss and omitted the 2 teaspoons of horseradish since we don’t care for it. You could also use cooked bacon instead of the ham and I think next time I may throw in some chopped green peppers and/or onions as well. I hope you give it a try. A fantastic brunch dish or if you have guests staying over.
I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan – bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to “fry up” your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish – but don’t wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.
This recipe is typical for the Strandja Mountain region in Bulgaria. Once again, I took it from the Bulgarian National Cuisine cookbook of Zemizdat.
I’ve been experimenting with my 2 lb bread machine to see if it can do the hard part in making kozunak, since it’s so delicious, but a LOT of work. After much trial and error, this is what I came up with. The original recipe, from my Bulgarian mother-in-law, is posted separately.
