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Bubble and Squeak

2 pounds baking potatoes
2 tablespoons unsalted butter
1/4 cup heavy cream
4 ounces bacon
1/3 cup onion, finely chopped
1/2 cup celery, finely chopped
1 teaspoon sage
1/2 teaspoon white pepper
1 pound Brussels sprouts, thinly sliced
juice of 1/2 a lemon

Wash potatoes under cold running water then place in a large
saucepan. Cover with salted water, bring to a boil, reduce heat
and simmer until soft, uncovered, about 15 minutes. Drain and set
aside and allow to cool slightly. Peel potatoes and mash. Add
butter and cream and mix well. Meanwhile fry bacon until crisp.
Drain on paper towel and set aside. In the same skillet add onion
to bacon drippings and saute until soft, about 3 - 5 minutes. Stir
in celery, sage and pepper and saute 2 minutes longer. Add lemon
juice. Combine vegetables with mashed potatoes, stir well to
combine and refrigerate for 2 hours.

Shape potato mixture into 10 patties. Melt 2 tablespoons butter in
a large skillet and saute patties until brown and crispy, about 5
minutes per side. Crumble bacon over top and serve.


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