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Classic Bubble and squeak served with a golden brown crispy crust
Crispy Bubble and Squeak, a delicious way to use up leftover vegetables

Classic Bubble and Squeak

Author: Flavelo
Recipes Main Courses Quick Meals
The art of using leftovers. Vegetables left over from Sunday roast (potatoes, cabbage) are given a new lease of life the next day. The name refers to the sounds heard during frying. The goal is not to make a mash, but a patty that fries dark brown and crispy on the outside (this caramelisation provides the flavour) while remaining soft inside. Real comfort food.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Large non-stick frying pan
  • Potato masher or fork
  • Spatula

Allergen Information

⚠️ Milk

Instructions

1 ✓

Roughly mash the cold boiled potatoes and cabbage. It doesn't need to be a smooth purée; a chunky texture is good.

Tip: Cold potatoes fry better because the starch has 'recrystallised' (resistant starch).
2 ✓

Sauté the chopped onion in the mixture of butter and oil until soft.

Tip: Butter is for flavour, oil for heat tolerance (so the butter doesn't burn).
3 ✓

Add the vegetable mixture, season with salt and pepper, and mix with the onion. Then press the whole lot down into the bottom of the pan like a large cake.

Tip: Pressing it down increases the surface area in contact with the hot pan -> more crispy bits.
4 ✓

Fry over medium heat for 10-15 minutes WITHOUT MOVING IT. Only touch it when the bottom is dark brown and crusty.

Tip: This is a test of patience. If you stir it, you just get hot mash, not Bubble and Squeak.
5 ✓

Flip it over (either in pieces or using a plate) and fry the other side until crispy too.

Tip: Serve with a fried egg on top for a complete meal.

Recipe FAQ

It's falling apart in the pan, what did I do wrong?
You didn't press it down enough, or tried to turn it too soon. Let the crust form to hold it together.
Does it need egg?
Traditionally no, the potato starch holds it together. But if it's very crumbly, you can add one.

Ingredients

  • 500 g Boiled potatoes (cold)
  • 400 g Boiled cabbage (or Brussels sprouts)
  • 50 g Butter
  • 1 pc Onion
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 2 tbsp Olive oil