No bubble and squeak... but I have another Scottish thing called Stovies.
It's similar but without the cabbage, and is for using up leftovers/being broke/soaking up alcohol.
Hmm there's a bit of a trend here
6 oz corned beef thinly sliced and broken up - or any left over red meat, thinly sliced
2 lbs potatoes, peeled and sliced thinly
1 onion, chopped into 1 inch chunks.
1 onion, sliced really thinly
2-3 teaspoons of gravy browning
1 cup of hot water
Salt and pepper
Use a big heavy bottomed pot. Make layers of potato, onion, meat, potato, onion, meat...etc.
Mix the gravy browning with the cup of hot water and add on top of layers.
Add salt and pepper
Cook over a medium heat, shoogling the pot now and again, until the potatoes are reduced to mush and everything else is all soft. Don't worry if the bottom layer gets a bit well done, the flavour will only be improved. In our house, when it was all cooked, my mum would mash everything together, but not everyone likes it like that. (I don't)
You can also add dripping from a roast etc, which will definitely make it really stick to your ribs!