📝 About This Recipe
A quintessential British classic, Bubble and Squeak is the most delicious way to transform yesterday's roast dinner into a crispy, pan-fried masterpiece. Named for the sounds it makes as it sizzles in the pan, this dish features a harmonious blend of buttery mashed potatoes and tender cabbage, seared until it develops a deeply caramelized, mahogany crust. It is a comforting, rustic soul-food staple that proves leftovers can often taste better than the original meal.
🥗 Ingredients
The Vegetable Base
- 3 cups Mashed Potatoes (cold and firm; preferably made with butter and cream)
- 2 cups Cooked Cabbage (shredded; Savoy or Brussels sprouts work best)
- 1/2 cup Roasted Carrots or Parsnips (finely chopped)
- 1 medium Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
Flavor & Texture Enhancers
- 4 slices Streaky Bacon (finely chopped)
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Vegetable Oil (for a higher smoke point)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Fresh Chives (finely snipped)
- 4 large Eggs (optional; for poaching or frying to serve on top)
👨🍳 Instructions
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1
Begin by finely chopping your leftover vegetables. If using whole roasted carrots or large cabbage leaves, ensure they are cut into bite-sized pieces so the mixture binds well.
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2
In a large heavy-based skillet or cast-iron pan, add the chopped bacon over medium heat. Fry until the fat has rendered and the bacon is crisp, about 5-7 minutes.
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3
Use a slotted spoon to remove the crispy bacon bits, leaving the rendered fat in the pan. Set the bacon aside on a paper towel.
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4
Add 1 tablespoon of butter and the diced onion to the bacon fat. Sauté over medium heat until the onion is soft and translucent, roughly 5 minutes.
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5
Stir in the minced garlic and thyme leaves, cooking for just 1 minute until fragrant but not browned.
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6
In a large mixing bowl, combine the cold mashed potatoes, chopped cabbage, carrots, sautéed onion mixture, and the reserved crispy bacon.
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7
Season the mixture with nutmeg, salt, and plenty of black pepper. Fold everything together gently; you want it well-mixed but still textured.
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8
Wipe out your skillet and return it to medium-high heat. Add the remaining 2 tablespoons of butter and the vegetable oil.
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9
Once the butter is foaming, tip the potato mixture into the pan. Spread it out into an even layer with a spatula, pressing down firmly to compact it.
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10
Lower the heat to medium. Let the mixture cook undisturbed for 10-12 minutes. This is crucial for developing that signature dark golden-brown crust.
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11
Check the bottom by lifting a small edge. Once it is deeply browned and crispy, use a large plate to flip the cake over, then slide it back into the pan.
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12
Alternatively, if the mixture is too loose, you can break it up with a spatula and turn it over in sections, pressing down again to form a new crust.
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13
Cook for another 8-10 minutes on the second side until equally crispy and heated through to the center.
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14
Slide the Bubble and Squeak onto a warmed serving platter and garnish with fresh chives.
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15
If desired, fry or poach four eggs in a separate pan and place one on each serving, allowing the yolk to act as a rich sauce for the crispy potatoes.
💡 Chef's Tips
Always use cold leftovers; warm mashed potatoes will turn into a gummy paste rather than a crispy cake. Don't be afraid of the 'squeak'—pressing the mixture down firmly into the hot fat is what creates the best texture. If your mash is very dry, add one beaten egg to the mixing bowl to help bind the ingredients together. For the ultimate crust, use a cast-iron skillet as it retains and distributes heat more evenly than non-stick pans. Try to keep the ratio roughly 60% potato to 40% other vegetables to ensure the dish holds its shape.
🍽️ Serving Suggestions
Top with a runny poached egg and a dash of hot sauce for a hearty breakfast. Serve as a side dish to thick-cut slices of cold roast beef or honey-glazed ham. Pair with a dollop of HP Sauce or a spicy fruit chutney for an authentic British experience. Enjoy with a pint of dry English cider or a robust Breakfast Tea. Serve alongside a simple green salad with a sharp vinaigrette to cut through the richness.