Preparation

In the rolling hills of the Shire, hobbits understand that leftover vegetables are not endings but beginnings. These bubble and squeak cakes capture the essence of a hearty second breakfast, transforming humble ingredients into something worth leaving your hobbit-hole for.

The name 'bubble and squeak' comes from the sounds vegetables make as they cook—a culinary onomatopoeia that any hobbit would appreciate. This version adds cheese and herbs for extra richness, because when you're eating six meals a day, each one should be memorable.

Preparation

1. In a large mixing bowl, combine the mashed potatoes, shredded cabbage, chopped Brussels sprouts, cheddar cheese, and green onions. Mix thoroughly until well combined.
2. Add the beaten eggs, flour, mustard powder, and smoked paprika. Season generously with salt and black pepper. Stir until the mixture holds together when pressed.
3. Shape the mixture into 8-10 patties, about 1/2 inch thick. If the mixture is too wet, add more flour; if too dry, add a splash of milk.
4. Heat half the butter and oil in a large skillet over medium heat. Once the butter is foaming, add 4-5 cakes, being careful not to overcrowd.
5. Cook for 4-5 minutes on the first side without moving them, until a deep golden crust forms. Flip carefully and cook another 4 minutes on the second side.
6. Transfer to a paper towel-lined plate and keep warm. Add remaining butter and oil to the pan and cook the second batch.
7. Serve immediately topped with a dollop of sour cream and fresh chives. Best enjoyed with a cup of tea and several more meals planned for the day.