Bubble and squeak is a traditional British dish made from leftover mashed potatoes and vegetables, typically cabbage or Brussels sprouts, fried into a crispy, golden patty. Known for its frugal origins and delightful crunch, it’s a beloved comfort food often enjoyed as a hearty breakfast or side dish. This detailed recipe guides you through making authentic bubble and squeak at home, with tips to achieve its signature texture and flavor.
Ingredients (Serves 4)
For the Bubble and Squeak:
- 2 cups (400g) leftover mashed potatoes (or freshly mashed)
- 1 cup (150g) cooked cabbage, shredded (or Brussels sprouts, kale, or greens)
- 1 small onion, finely chopped
- 1 cup (150g) cooked carrots or peas (optional, for variety)
- 2 tbsp unsalted butter (for frying)
- 2 tbsp vegetable oil (for frying)
- Salt and black pepper to taste
- 1 tsp fresh thyme or parsley, chopped (optional, for flavor)
For Serving (Optional):
- 4 fried or poached eggs
- Grilled bacon or sausages
- HP Sauce or ketchup
Equipment Needed
- Large mixing bowl
- Fork or potato masher
- Large non-stick skillet
- Spatula
- Measuring cups and spoons
- Knife
Step-by-Step Instructions
Step 1: Prepare the Ingredients
If using leftover mashed potatoes, measure out 2 cups and ensure they’re at room temperature for easy mixing. If starting fresh, boil 2 large potatoes (about 400g) until tender, mash with a fork or masher, and let cool slightly. Finely chop 1 small onion, and shred 1 cup cooked cabbage (or other greens like Brussels sprouts or kale) if not already prepared. If adding carrots or peas, measure 1 cup of cooked leftovers. Chop 1 tsp fresh thyme or parsley (if using) for added flavor.
Pro Tip: Leftover veggies from a roast dinner work perfectly, adding authentic flavor and texture.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the mashed potatoes, shredded cabbage, chopped onion, and any additional cooked vegetables (e.g., carrots or peas). Season with salt and black pepper to taste, and add the chopped thyme or parsley if desired. Mix thoroughly with a fork or your hands until the ingredients are evenly distributed and hold together when pressed. The mixture should be firm but slightly sticky.
Pro Tip: Avoid adding too much liquid; if the mix is too wet, add a tablespoon of flour or breadcrumbs to bind it.
Step 3: Shape the Patties
Divide the mixture into 4 equal portions. Shape each portion into a round patty, about ½-inch thick and 3–4 inches wide, using your hands. Press firmly to compact the mixture, ensuring the patties hold their shape during frying. Place the patties on a plate and set aside.
Pro Tip: Wet your hands slightly to prevent sticking while shaping the patties.
Step 4: Heat the Skillet
Heat a large non-stick skillet over medium heat. Add 2 tbsp vegetable oil and 1 tbsp unsalted butter, allowing the butter to melt and foam. The combination of oil and butter ensures a crispy exterior without burning. Test the heat by dropping a small piece of the mixture into the skillet; it should sizzle gently.
Pro Tip: Medium heat prevents the outside from burning before the inside warms through.
Step 5: Fry the Patties
Place the patties in the skillet, leaving space between them (cook in batches if necessary). Fry for 4–5 minutes on the first side, or until golden brown and crispy. Carefully flip each patty with a spatula and cook for another 4–5 minutes on the second side. Add the remaining 1 tbsp butter halfway through if the skillet dries out, brushing it over the patties for extra richness.
Pro Tip: Press lightly with the spatula while cooking to ensure even browning and a firm texture.
Step 6: Serve
Transfer the bubble and squeak patties to a warm plate. Serve hot, either as a standalone dish or alongside fried or poached eggs, grilled bacon, or sausages for a full British breakfast. Offer HP Sauce or ketchup on the side for dipping or drizzling, enhancing the savory flavors.
Serving Tip: Pair with a cup of tea or coffee to complete the classic British experience.
Nutritional Information (Per Serving, Approx.)
- Calories: 250–300 kcal (varies by portion size and added fats)
- Protein: 4g (from potatoes and vegetables)
- Fat: 15g (from butter and oil)
- Carbohydrates: 30g (from potatoes and veggies)
- Sodium: 400–600mg (from salt and natural content)
- Fiber: 4g
Note: Values are estimates and depend on ingredients. Bubble and squeak is moderate in calories, with carbs and fiber from potatoes and vegetables. Fat comes from frying, which can be reduced by using less oil or baking the patties. Sodium varies with added salt; use sparingly for a lighter option.
Tips for Perfect Bubble and Squeak
- Use Leftovers: Traditional bubble and squeak shines with leftover mashed potatoes and greens from a roast; fresh mash works but lacks the same depth.
- Mix Textures: Combine soft mashed potatoes with crunchy veggies like cabbage for contrast.
- Bake Option: For a healthier version, shape patties, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Make Ahead: Prepare the mixture a day in advance, refrigerate, and fry when ready.
- Vegetarian/Vegan Twist: Skip eggs or meat sides, and use plant-based butter or oil for frying.
Why You’ll Love This Recipe
Bubble and squeak is a delightful British classic that turns humble leftovers into a crispy, flavorful treat. Its versatility makes it perfect for breakfast, lunch, or a quick dinner, while its rustic charm brings a taste of tradition to your table. This recipe delivers authentic flavor with simple steps, letting you enjoy a piece of British heritage. Grab your skillet and savor this cozy dish!
history of bubble and squeak
traditional British side dishes
