📝 About This Recipe
A beloved British classic born from the tradition of the Sunday Roast, Bubble and Squeak is the ultimate comfort food that transforms humble leftovers into a culinary masterpiece. This gluten-free version focuses on achieving that iconic, crispy exterior while maintaining a soft, buttery center packed with savory cabbage and earthy potatoes. It's a rustic, soul-warming dish that proves the best meals are often the simplest ones made with love and a hot cast-iron skillet.
🥗 Ingredients
The Vegetable Base
- 500 grams Mashed Potatoes (cold, leftover potatoes work best for structure)
- 250 grams Savoy Cabbage (finely shredded and pre-boiled or steamed until tender)
- 100 grams Brussels Sprouts (cooked and quartered for extra texture)
- 1 large Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
Fats and Seasoning
- 40 grams Salted Butter (divided into two portions)
- 2 tablespoons Beef Drippings or Vegetable Oil (drippings provide the most authentic flavor)
- 1/2 teaspoon Sea Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
- 1 pinch Nutmeg (freshly grated)
For Serving
- 4 pieces Large Eggs (to be fried or poached)
- 4-6 pieces Bacon Medallions (ensure they are certified gluten-free)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Ensure your leftover mashed potatoes and cooked vegetables are cold from the fridge; this helps the starches set and prevents the dish from becoming a mushy mess.
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2
In a large mixing bowl, combine the cold mashed potatoes, cooked shredded cabbage, and quartered Brussels sprouts. Mix thoroughly until the vegetables are evenly distributed.
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3
Season the potato mixture with the fresh thyme, a pinch of nutmeg, salt, and plenty of cracked black pepper. Set aside.
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4
Heat a large non-stick or well-seasoned cast-iron skillet over medium heat. Add half of the butter and one tablespoon of oil/drippings.
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5
Add the diced onions to the skillet and sauté for 5-7 minutes until they are soft and starting to turn golden brown. Add the minced garlic for the last 60 seconds.
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6
Add the potato and vegetable mixture into the skillet with the onions. Use a spatula to press the mixture down firmly into an even, flat cake that covers the bottom of the pan.
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7
Cook undisturbed for 8-10 minutes. You want to hear that signature 'squeak' and 'bubble' as the moisture evaporates and the bottom forms a deep, dark golden crust.
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8
Once the bottom is very crispy, use your spatula to break the cake into large chunks, turn them over, and press down again. This ensures you get crispy bits throughout the dish.
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9
Add the remaining butter around the edges of the pan to help the second side crisp up. Cook for another 8-10 minutes.
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10
While the bubble and squeak finishes, fry your gluten-free bacon in a separate pan until crisp, and prepare your fried or poached eggs.
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11
Give the mixture one final press and a few minutes of high heat if you desire extra crunch.
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12
Slide the giant cake onto a serving platter or divide into individual bowls, topping each with a fried egg and bacon.
💡 Chef's Tips
Always use cold leftovers; warm potatoes contain too much moisture and won't crisp properly. Don't be afraid of the 'char'—the dark brown bits are where all the flavor lives. If your mashed potatoes are very creamy, add a tablespoon of gluten-free flour to the mix to help bind it. Use a heavy-bottomed pan like cast iron for the best heat distribution and crust development. For a vegetarian version, swap the beef drippings for extra butter or avocado oil.
🍽️ Serving Suggestions
Serve with a generous dollop of gluten-free HP sauce or a spicy tomato chutney. Pair with a hot mug of English Breakfast tea for the ultimate weekend brunch. Serve alongside a traditional gluten-free Full English breakfast including beans and mushrooms. A cold glass of dry apple cider cuts through the richness of the butter and potatoes perfectly. Add a side of pickled onions or cornichons to provide a sharp acidic contrast to the savory flavors.