Rumbledethumps

This breakfast casserole is Scotland’s answer to the English bubble and squeak—potatoes coarsely mashed with cabbage and baked with a Cheddar cheese topping. Spoon out with fried eggs and bacon or serve as part of a full Scottish breakfast. If using leftovers, simply mash, season and skip to the last step of the recipe.

1 kg/ 2¼ lb potatoes, peeled and cut into equal-sized pieces, about 2 inches thick

1 small cabbage, sliced

125 g /4¼ oz (9 tablespoons) unsalted butter

60 g/ 2¼ oz. cheddar cheese, grated

Salt and pepper

Directions at epicurious.com

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