Recipes

Bubble and Squeak

Got leftover mashed potatoes and cabbage from Sunday’s roast? Don’t you dare throw them away! Transform those humble leftovers into the ultimate British comfort food that’s crispy on the outside, soft on the inside, and absolutely packed with flavor. Bubble and Squeak is the answer to your leftover prayers!

The name “Bubble and Squeak” comes from the sounds this dish makes while cooking – the bubbling butter and the squeaking cabbage as it fries to crispy perfection. With just a handful of ingredients and about 20 minutes, you’ll create a hearty meal that’s perfect for breakfast, brunch, or dinner. Top it with a runny poached egg and crispy bacon, and you’ve got yourself a meal that transforms yesterday’s sides into today’s star attraction.

Ingredients

Bubble and Squeak:

700 g (3 cups) leftover mashed potato
200 g (3 cups) leftover chopped cooked cabbage (savoy cabbage works beautifully)
¼ tsp salt
¼ tsp pepper
2 tbsp butter (salted or unsalted)
2 tbsp vegetable oil

For Serving:

6 rashers crispy grilled bacon, chopped
Salt and pepper, to taste
Poached eggs
Fresh parsley, chopped
Brown sauce

Steps

Preheat your grill (broiler) to medium-high heat. In a large mixing bowl, combine the leftover mashed potato, chopped cooked cabbage, ¼ tsp salt, and ¼ tsp pepper. Mix thoroughly until well incorporated but try not to overmix, which can make the potatoes gummy.
Divide the 2 tbsp butter and 2 tbsp vegetable oil evenly between two medium frying pans (about 20cm/8 inches in diameter). If you don’t have two pans, you can cook in batches using just one pan.
Heat the pans over medium-high heat until the butter is completely melted and bubbling vigorously. You want the fat hot enough to create that essential crispy exterior, but not so hot that it burns before the inside warms through.
Divide the bubble and squeak mixture evenly between the two pans. Use a spatula to press the mixture down firmly, creating an even layer that completely covers the base of each pan. Press down repeatedly to ensure good contact with the hot surface – this is crucial for developing a golden crust.
Fry undisturbed for 5-7 minutes until the edges start to visibly brown. You’ll know it’s ready for the next step when you can see a golden-brown rim forming around the circumference. If it’s browning too quickly, reduce the heat slightly.
Using a fork, ruffle the top surface of the bubble and squeak to create texture. The more textured the surface, the more delicious crispy bits you’ll have after grilling. Don’t be shy here – those peaks and valleys are flavor central!
In a small bowl, melt the remaining 1 tbsp butter and mix with the remaining 1 tbsp oil. Using a pastry brush, generously brush this mixture over the ruffled top of the bubble and squeak. This will help achieve maximum crispiness under the grill.
Place both pans under the preheated grill and cook for 4-5 minutes until the top is beautifully golden brown. Watch carefully to prevent burning – the difference between perfectly caramelized and burnt can be less than a minute.
Remove from the oven once golden (the mixture should be hot throughout, approximately 165°F/74°C if you’re checking with a thermometer). Sprinkle with the chopped crispy bacon, a light dusting of salt and pepper to taste, and top each portion with a poached egg or two. The egg yolk should be runny so it creates a natural sauce when broken.
Finish with a generous sprinkling of fresh chopped parsley for color and freshness. Serve immediately while piping hot, with brown sauce on the side for that authentic British experience.

Smart Swaps

Use leftover brussels sprouts instead of cabbage (same quantity) for a different flavor profile
Substitute leeks (about 1 cup, sautéed) for a milder, sweeter flavor
Add 50g grated cheese to the mixture for extra richness and a cheesy crust
Try duck fat instead of butter for an incredible depth of flavor

Make It Diabetes-Friendly

Replace regular potatoes with cauliflower mash (reduces carbs by approximately 15g per serving)
Use a 50/50 mix of potato and celeriac mash to lower the glycemic load while maintaining texture
Add extra vegetables like diced bell peppers (about ½ cup) to increase fiber content
Serve with a side of leafy greens dressed with lemon juice to help moderate blood sugar response
Portion size matters: stick to a ¾ cup serving (approximately 120g) to keep carb content manageable

Pro Tips

Cold leftover mash works better than freshly made – it holds together more firmly during cooking
The drier your cabbage, the crispier your bubble and squeak – pat it with paper towels if necessary
Don’t skimp on the fat – it’s essential for that golden crust that makes this dish special
For extra flavor, add 1 tbsp of wholegrain mustard to the potato mixture
Make mini portions in a muffin tin for perfect individual servings that maximize the crispy surface area