Bubble & Squeak is a delicious way to use up leftover mashed potatoes and veggies from the crisper. It’s a Boxing Day tradition in the UK, but it’s always welcome at the table.
Bubble and Squeeze was introduced to me just out of college when I was sharing a flat with my roommate Judith who was of British parents – she introduced it to me. Back then, we were always looking for ways to increase our food budget. We’ve made ours with mashed potatoes and roasted cabbage, with the occasional bacon.
The quirky and intriguing name of this British comfort food gives no indication as to what it is! Most sources attribute it to the sound of ingredients hitting a hot pan. According to the Encyclopedia Britannica, it dates back to the 18th century when it was made from leftover Sunday roasts. Modern versions are often meatless and, like the Irish colcannon, almost always consist of potatoes and cabbage or kale and are served as a side dish.
Make one large patty or many smaller ones
Bubble and squeak is commonly made into a large patty. Spread the vegetable mixture in a large skillet. Once the bottom is golden brown, place a large plate upside down on the pan and turn the patty over. To serve, portion with a large spoon.
However, it’s also good and easier to shape them into smaller patties. They’re just the right size to garnish with a fried egg for individual servings. The texture gets a little firmer as you make your bubble and squeak smaller. I think that makes it even tastier!
Another way to cook bubbles and squeaks is to spread them out in an even layer and let them brown on the bottom. Then fold it in half, flatten it again and brown it a little more. You can fold and brown it for as long as you can stand it – my limit is 20 minutes. Then turn out onto a large plate. It will be full of crispy browned bits.
Use up leftovers!
Designed for leftovers, this dish encourages improvisation. Thinly sliced Brussels sprouts are a favorite, along with leftover green veggies like spinach, asparagus, and peas, which would be delicious while freeing up valuable space in your fridge! You can’t go wrong with cooked beet pieces, parsnips, carrots, and even chopped bacon or ham.
While it was originally popular as a side dish for dinner alongside a roast, there’s no reason it couldn’t be served for lunch or breakfast. Topped with a fried egg makes for a fun and filling brunch. Serve for lunch or as a light dinner with a salad.
Do you have any more leftover mashed potatoes?
- Homemade potato bread
- Mashed Potato Pancakes
- potato bread
- cod cake
- Shepherd’s Pie
bubble and squeak
ingredients
- 4 tablespoon plus 4 teaspoons unsalted butterdivided
- 1/2 big yellow onionchopped
- 1/2 small (approx 8th ounces) green or Cabbage, thinly sliced
- 1 bunch (approx 8th ounces) lacinato kalestemmed and thinly sliced
- 1/2 teaspoon Saltplus more to taste
- 1/4 Cup water
- 2 cups left over Mashed potatoes
- 1 big carrotcoarsely grated
- 1/2 Cup chopped parsleyplus more for garnish
- 1/8 teaspoon fresh ground black pepper
- 4 Big Eggs
- 2 cups halved cherry or grape tomatoesfor garnish (optional)
method
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Preheat oven to 300ºF.
Once you’ve fried the Bubble and Squeak, place them in the oven to keep them warm while you fry the eggs.
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Cooking cabbage, kale and onions:
In a large ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring frequently, until onions are lightly browned, 4 to 5 minutes.
Add cabbage, kale, salt and 1/4 cup water. Cook, stirring frequently, until cabbage and kale are wilted and tender, 5 to 6 minutes. If the veggies seem dry, add more water, 1 tablespoon at a time.
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Mix potatoes and vegetables:
In a large bowl, add the cooked vegetables, mashed potatoes, grated carrots, parsley, and black pepper. Mix to combine well. Taste and add more salt if you like.
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Heat pan:
You can use the same pan if you like. Set it on medium heat and add 2 tablespoons butter.
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In the meantime form the mixture into four patties:
Divide the vegetable mixture into four equal portions. Using your hands, shape them into patties about 4 inches in diameter and press the mixture firmly together.
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Cook Meatballs:
When the butter has melted, add the patties to the pan. Fry on one side for 2 to 4 minutes, until bottom is golden brown. Flip them gently and cook until golden, 2 to 4 minutes. Place the pan in the oven to keep it warm while you fry the eggs.
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fry eggs:
Wipe the same pan and set over low heat and add the remaining 4 teaspoons butter. When the butter has melted, crack an egg in a small bowl and add to the pan. Add the remaining eggs in the same way. Cover the pan with a lid and cook until all but a thin rim of the egg white is opaque, 1 1/2 to 2 1/2 minutes.
Remove the pan from the heat, leave the lid on, and let sit for 30 to 45 seconds to allow the eggs to finish cooking.
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Surcharge:
Remove the bubble and squeaker from the oven and transfer to serving platters. Top each with a fried egg, sprinkle with parsley and serve with cherry tomatoes, if you like.
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer, tightly sealed, in a ziplock bag for up to 1 month. Thaw overnight in the refrigerator and heat in a lightly oiled pan.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 373 | calories |
| 25g | Fat |
| 28g | carbohydrates |
| 11g | protein |
