Bubble and squeak is the great British answer to leftovers. Cold mashed potato and cooked greens are fried until crisp and golden, then served with a fried egg, cold ham or a splash of brown sauce. It is the perfect Boxing Day breakfast or lunch, and it works just as well with Sunday roast leftovers. Serves 4.
Ingredients
- 500g cold mashed or leftover roast potatoes
- 300g cooked cabbage, Brussels sprouts or kale, chopped
- 1 onion, finely chopped
- 2 tbsp butter or goose fat, plus extra for frying
- 1 tbsp plain flour (optional, to bind)
- Salt and black pepper
- To serve: fried eggs, cold ham or sausages, brown sauce or HP
Method
- Soften the onion in a tablespoon of butter in a large frying pan for 5 minutes until sweet and soft.
- In a bowl, mash together the cold potato, greens, onion, flour and plenty of salt and pepper. If using roast potatoes, crush them roughly first.
- Shape into four patties, or leave as one large cake.
- Heat the remaining butter or goose fat in the pan over a medium heat. Add the patties and press down gently. Cook for 5 to 6 minutes without moving, until a deep golden crust forms.
- Flip carefully and cook for a further 4 to 5 minutes until crisp on both sides. Serve hot with a fried egg on top.
What to serve with bubble and squeak
Fried or poached eggs, cold turkey or gammon, sausages and a spoonful of cranberry sauce or piccalilli. It also goes well with leftover gravy for dipping.
Tips
- Cold potato works best. Warm mash will fall apart in the pan.
- Do not move the patties while they cook, or the crust will not form.
- Squeeze excess moisture out of cooked greens before mixing.
- Add chopped bacon or leftover stuffing for extra flavour.
FAQs
What is in bubble and squeak?
Traditionally it is cooked potato and cabbage, fried together. Many families add sprouts, carrots, parsnips or onion from the leftover roast.
Can I make bubble and squeak with roast potatoes?
Yes. Crush them roughly with a fork. They give a chunkier texture.
Can I freeze bubble and squeak?
You can freeze the uncooked patties for up to two months. Fry from frozen over a gentle heat.
Why does my bubble and squeak fall apart?
The mixture is probably too wet or too warm. Chill the patties for 20 minutes before frying and add a spoonful of flour.
Related reading
- Boxing Day Turkey & Ham Pie Recipe: Leftover Christmas Pie
- Cider-Glazed Christmas Ham Recipe: Honey & Mustard Baked Gammon
- Cranberry Sauce Recipe: Easy Homemade with Orange & Port
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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