📝 About This Recipe
A quintessential British classic, Bubble and Squeak is the ultimate comfort food designed to transform humble leftovers into a masterpiece of texture and flavor. Named for the delightful sounds it makes as it sizzles in the pan, this dish features buttery mashed potatoes folded with tender cabbage and savory aromatics, all fried to a deep, mahogany crisp. It’s a rustic, heartwarming staple that proves the best meals are often born from simplicity and a hot cast-iron skillet.
🥗 Ingredients
The Vegetable Base
- 3 cups Mashed Potatoes (cold leftovers work best; stiff rather than runny)
- 2 cups Savoy Cabbage or Brussels Sprouts (cooked and finely shredded)
- 1 Yellow Onion (finely diced)
- 2 pieces Garlic Cloves (minced)
Flavor Enhancers
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Duck Fat or Vegetable Oil (for a superior crust)
- 1/2 teaspoon English Mustard Powder (adds a subtle zing)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
Optional Add-ins
- 1/2 cup Bacon or Pancetta (cooked until crispy and crumbled)
- 1/2 cup Leftover Roast Meat (shredded beef or pork)
👨🍳 Instructions
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1
If you are using fresh vegetables instead of leftovers, boil the potatoes until tender and steam the cabbage until soft. Ensure they are drained thoroughly and allowed to cool completely; cold ingredients hold together better.
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2
In a large mixing bowl, combine the cold mashed potatoes and the shredded cabbage/sprouts. Use a fork to mash them together until well incorporated but still textured.
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3
Fold in the mustard powder, fresh thyme, nutmeg, salt, and pepper. If using bacon or leftover meat, fold those in now as well.
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4
Heat 1 tablespoon of butter in a large non-stick or well-seasoned cast-iron skillet over medium heat.
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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 a light golden brown.
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6
Add the minced garlic to the onions and cook for just 1 minute more until fragrant, being careful not to burn the garlic.
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7
Scrape the onion and garlic mixture into the bowl with the potato mixture and stir well to distribute the aromatics.
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8
Wipe out the skillet and return it to medium-high heat. Add the remaining 2 tablespoons of butter and the duck fat (or oil). The fat must be shimmering and hot before the potatoes hit the pan.
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9
Spread the potato mixture into the skillet in one even layer, pressing down firmly with a spatula to ensure good contact with the heat.
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10
Let the mixture fry undisturbed for 8-10 minutes. You want to hear that 'squeak' and 'bubble' as the moisture evaporates and a deep brown crust forms on the bottom.
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11
Once the bottom is dark golden and crispy, use a spatula to break the cake into large chunks and flip them over. Press down again.
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12
Continue frying for another 8-10 minutes, occasionally turning the pieces so you get plenty of crispy, jagged edges throughout the dish.
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13
Check for seasoning one last time and serve immediately while the exterior is at its maximum crunchiness.
💡 Chef's Tips
Always use cold leftovers if possible; warm mash will turn into a gummy paste rather than a crispy cake. Don't skimp on the fat—the combination of butter for flavor and oil/duck fat for high-heat crisping is essential for the crust. Be patient and avoid flipping too early; the 'maillard reaction' needs time to create that iconic brown surface. If your mixture feels too wet, add a tablespoon of flour or breadcrumbs to help bind it before frying. For a more formal presentation, you can shape the mixture into individual small patties instead of one large rustic scramble.
🍽️ Serving Suggestions
Top with a fried or poached egg so the runny yolk acts as a natural sauce for the potatoes. Serve alongside thick-cut back bacon or high-quality pork sausages for a full 'Great British' brunch experience. Offer a side of HP Sauce or a sharp fruit chutney to cut through the richness of the fried vegetables. Pair with a strong breakfast tea or a crisp, cold lager if serving as a hearty lunch. A side of grilled tomatoes or sautéed mushrooms adds a nice earthy balance to the plate.