📝 About This Recipe
A quintessential British classic, Bubble and Squeak is the soul-warming solution to leftover Sunday roast vegetables. Named for the delightful sounds it makes as it sizzles in the pan, this dish transforms humble mashed potatoes and cabbage into a golden, crispy-edged masterpiece. It’s a rustic, comforting breakfast that captures the heart of British home cooking, delivering a perfect balance of creamy interiors and caramelized crunch.
🥗 Ingredients
The Base
- 500 grams Cold Mashed Potatoes (stiff and cold from the fridge is best)
- 250 grams Cooked Cabbage or Brussels Sprouts (finely shredded)
- 150 grams Leftover Roasted Vegetables (carrots or parsnips, roughly chopped)
Aromatics and Fat
- 40 grams Unsalted Butter (divided)
- 1 tablespoon Vegetable Oil (high smoke point)
- 1 medium Brown Onion (finely diced)
- 1 piece Garlic Clove (minced)
- 1/2 teaspoon English Mustard Powder (for a subtle kick)
Seasoning and Garnish
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
- 4 rashers Streaky Bacon (optional, cooked until crispy)
👨🍳 Instructions
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1
Prepare your leftovers by ensuring the potatoes are cold; if they are too warm, the dish will be mushy rather than crispy.
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2
In a large mixing bowl, combine the mashed potatoes, shredded cabbage (or sprouts), chopped roasted vegetables, and the mustard powder.
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3
Season the mixture generously with sea salt and freshly cracked black pepper. Mix thoroughly using a fork to ensure the vegetables are evenly distributed.
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4
Heat 15g of butter and the vegetable oil in a large, heavy-based non-stick frying pan over medium heat.
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5
Add the diced onion to the pan and sauté for 5-7 minutes until soft and translucent, but not overly browned.
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6
Add the minced garlic to the onions and cook for a further 1 minute until fragrant.
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7
Tip the potato and vegetable mixture into the pan with the onions. Use a spatula to spread it out into an even layer, pressing down firmly to flatten.
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8
Increase the heat slightly to medium-high. Let the mixture fry undisturbed for 8-10 minutes. You want to hear that signature 'squeak' as the moisture evaporates.
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9
Check the underside; once it has developed a deep, golden-brown crust, use the spatula to break the cake into large chunks and flip them over.
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10
Add the remaining butter around the edges of the pan, allowing it to melt and seep under the potato chunks for extra crispiness.
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11
Continue to fry for another 8-10 minutes, turning occasionally, until you have plenty of crispy brown bits throughout the mixture.
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12
For a traditional finish, press the mixture back down into a single cake for the last 2 minutes to create a final unified crust.
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13
Slide the Bubble and Squeak onto a warmed serving platter or divide directly into bowls.
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14
Top with crispy bacon rashers if using, and sprinkle with fresh chives for a pop of color and brightness.
💡 Chef's Tips
Always use cold leftovers; warm potatoes contain too much moisture and won't crisp up properly. Don't be afraid of the 'crust'—those dark brown bits are where all the flavor lives. If your mash is very soft, add a tablespoon of flour to the mix to help it bind together. You can substitute the cabbage with kale or even leeks for a different flavor profile. Use a cast iron skillet if you have one, as it retains heat perfectly for a superior crunch.
🍽️ Serving Suggestions
Top with a fried or poached egg so the runny yolk creates a natural sauce. Serve alongside a thick slice of buttered sourdough toast. A generous dollop of HP Sauce or spicy fruit chutney is the traditional condiment of choice. Pair with a hot mug of strong English Breakfast tea. Serve as a side to cold cuts of leftover roast beef or ham.