This classic dish originally contained beef along with the left-over cooked potatoes and cabbage, though today people don't generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.

    Ingredients

    Serves: 4

    1. 25 Gram Butter (1 oz)

    2. 1 Onion, finely chopped

    3. 450 Gram Potatoes, cooked and mashed (1 lb)

    4. 225 Gram Cabbage (8 oz)

    5. 4-8 Slices Beef, cooked and finely chopped (optional)

    Method

    1. Melt the butter in a large frying pan; add the onion and fry for a few minutes until softened, stirring frequently.

    2. Add the potatoes and cabbage. If you are including the beef, add this as well.

    3. Fry over a medium heat for 15 minutes until brown then serve.

    這道傳統菜肴最初是由牛肉以及剩餘的、煮(zhu)熟(shu)的(de)土(tu)豆(dou)和(he)卷(juan)心(xin)菜(cai)組(zu)成(cheng)的(de)，直(zhi)至(zhi)今(jin)日(ri)，依(yi)舊(jiu)是(shi)人(ren)們(men)喜(xi)愛(ai)的(de)一(yi)道(dao)佳(jia)肴(yao)。這(zhe)道(dao)菜(cai)的(de)名(ming)字(zi)來(lai)源(yuan)於(yu)它(ta)在(zai)烹(peng)飪(ren)中(zhong)所(suo)發(fa)出(chu)的(de)聲(sheng)音(yin)，因(yin)為(wei)蔬(shu)菜(cai)在(zai)水(shui)煮(zhu)的(de)過(guo)程(cheng)中(zhong)會(hui)發(fa)出(chu)“咕咕”的冒泡聲
，在煎鍋中煎的時候發出“吱吱”聲。

    原料：

    4人份

    1. 25克黃油（1盎司）

    2. 一隻切碎的洋蔥

    3. 450克煮熟的土豆泥（1磅）

    4. 225克卷心菜（8盎司）

    5. 4-8片薄牛肉


，煮熟並且切碎

    方法：

    1. 將黃油放入煎鍋加熱至融化，加入洋蔥翻炒幾分鍾，直到洋蔥酥軟。

    2. 加入土豆和卷心菜，如果你想加入牛肉，也可以。

    3. 用中火煎炒15分鍾左右，等到牛肉變熟就可享用了。