📝 About This Recipe
A quintessential British classic, Bubble and Squeak is the ultimate comfort food born from the tradition of transforming Sunday roast leftovers into a masterpiece. This dish celebrates the marriage of buttery mashed potatoes and tender cabbage, pan-fried until a deeply caramelized, salty crust forms. It is named for the delightful sounds it makes in the pan, offering a rustic, earthy flavor profile that is both nostalgic and incredibly satisfying.
🥗 Ingredients
The Base
- 500 grams Cold Mashed Potatoes (stiff and chilled works best; roughly 2-3 cups)
- 250 grams Cooked Cabbage or Brussels Sprouts (finely shredded and well-drained)
- 1/2 cup Leftover Roast Vegetables (carrots or parsnips, roughly chopped)
Aromatics and Fat
- 2 tablespoons Unsalted Butter
- 1 tablespoon Duck Fat or Lard (for superior browning and flavor)
- 4 strips Streaky Bacon (finely diced)
- 1 medium Yellow Onion (finely chopped)
- 1 clove Garlic (minced)
Seasoning and Finishing
- 1/2 teaspoon Sea Salt (to taste)
- 1 teaspoon Freshly Ground Black Pepper (be generous)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Fresh Thyme (leaves only)
- 4 large Eggs (for frying and serving on top)
👨🍳 Instructions
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1
Begin by preparing your leftover vegetables. If the cabbage or sprouts are large, shred them finely. Chop any roast carrots or parsnips into small, bite-sized pieces.
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2
In a large mixing bowl, combine the cold mashed potatoes, shredded cabbage, and any other roast vegetables. Mix thoroughly with a fork, mashing the vegetables slightly into the potato until well combined.
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3
Season the mixture generously with sea salt, plenty of black pepper, the fresh thyme leaves, and a pinch of nutmeg. The potatoes absorb a lot of salt, so don't be shy.
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4
Place a large, heavy-based non-stick frying pan or cast-iron skillet over medium heat. Add the diced bacon and fry until the fat has rendered and the bacon is crisp.
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5
Add the finely chopped onion to the bacon fat in the pan. Sauté for 5-7 minutes until the onion is soft and translucent.
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6
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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7
Add the butter and the duck fat (or lard) to the pan. Once the butter is foaming, tip the potato and vegetable mixture into the skillet.
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8
Spread the mixture out evenly with a spatula, pressing it down firmly to cover the entire base of the pan. This ensures maximum contact for a better crust.
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9
Cook undisturbed for 8-10 minutes. You want to hear that signature 'squeak' as the moisture evaporates and the bottom turns a deep, golden brown.
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10
Using a spatula, break the mixture into large chunks and flip them over. Press down again. This 'break and flip' method creates more craggy edges and internal pockets of crispness.
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11
Continue cooking for another 8-10 minutes, flipping occasionally, until the dish is a patchwork of golden-brown crust and soft interior.
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12
While the bubble and squeak finishes, fry your eggs in a separate small pan with a little butter until the whites are set but the yolks remain runny.
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13
Remove the pan from the heat. Divide the bubble and squeak into four portions, serving each with a fried egg perched on top.
💡 Chef's Tips
Always use cold, day-old mashed potatoes; fresh mash is too soft and will turn into a gummy mess rather than a crisp cake. Ensure your cabbage is very dry before mixing; excess water prevents the 'squeak' and hinders caramelization. If you don't have duck fat, use beef dripping or simply extra butter with a splash of oil to prevent burning. Don't rush the process—the magic is in the dark brown crust, which takes time to develop over medium heat. For a vegetarian version, omit the bacon and use smoked paprika to add a similar depth of flavor.
🍽️ Serving Suggestions
Serve with a generous dollop of HP Sauce or a spicy fruit chutney for a tangy contrast. Pair with thick-cut slices of cold roast beef or leftover holiday ham. Enjoy as a hearty breakfast alongside a pot of strong English Breakfast tea. A side of pickled onions or gherkins provides a sharp acidity that cuts through the richness of the fried potatoes. Top with a poached egg instead of fried for a more elegant, silky texture.