Bubble and Squeak

Adding some ham and bacon to this traditional British dish makes it a complete meal, even if you choose to serve it without a salad.

Serves 6

Ingredients:

• 6 strips bacon, cut into pieces
• 2 stalks celery, finely diced
• 3 large carrots, peeled and grated
• 1 medium yellow onion, peeled and diced
• 2 zucchini, grated and squeezed dry
• 3 large potatoes, peeled and diced
• ½ cup ham, chopped
• 3 cups coleslaw mix
• Salt and freshly ground black pepper, to taste

1. In the order given, add (in layers) the bacon, celery, carrots, onion, zucchini, potatoes, and ham; cover and cook on high for 3 hours or until the potatoes are soft enough to mash down. Use the back of a large spoon or ladle to press the mixture down into the slow cooker to compress it.
2. Spread the coleslaw mix over the ham. Cover and continue to cook on high for 30 minutes or until the cabbage is tender. If necessary, leave the pan over the heat until any excess moisture from the cabbage and zucchini evaporates. To serve, invert onto a serving plate or ladle servings directly from the slow cooker.