Birds Eye bubble and squeak is a crisp, golden skillet cake made with mashed potatoes and Birds Eye frozen vegetables, inspired by the British way of turning leftovers into a hearty meal. This version starts with cooked potatoes and frozen peas, carrots and corn, so it is easy to make from scratch without relying on leftover vegetables; serve it as a side or a simple main.
Ingredients
- 1 lb 10 oz (750 g) potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 1 1/2 cups (225 g) Birds Eye frozen mixed vegetables, such as peas, carrots and corn
- 3 tablespoons (45 ml) milk
- 2 tablespoons (28 g) unsalted butter, divided
- 1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons (16 g) all-purpose flour, plus extra for shaping if needed
- 2 green onions, thinly sliced (about 1/4 cup or 25 g)
Instructions
- Boil the potatoes: Put the potato pieces in a saucepan and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil, then simmer for 12–15 minutes, until a knife slides easily into the largest piece. Drain thoroughly and return the potatoes to the warm pan for 1 minute to let excess steam escape.
- Cook the frozen vegetables: While the potatoes boil, prepare the Birds Eye vegetables according to the package directions, using the microwave or a small saucepan. Drain off any liquid and spread the vegetables briefly on a plate so steam can escape. This helps keep the mixture firm enough to shape.
- Mash and combine: Mash the hot potatoes with the milk, 1 tablespoon (14 g) of the butter, salt and pepper. Mash until mostly smooth, but do not add extra milk; the mixture should be sturdy rather than creamy. Fold in the cooked vegetables, green onions and flour until evenly distributed. Taste and adjust the seasoning.
- Shape the cakes: Divide the mixture into four portions and shape each into a patty about 3/4 inch (2 cm) thick. If the mixture sticks, lightly dust your hands with flour. If it feels too soft to hold its shape, chill it for 10 minutes before cooking; this optional pause adds 10 minutes to the total time.
- Pan-fry: Heat the oil and remaining 1 tablespoon (14 g) butter in a large nonstick or well-seasoned skillet over medium heat. When the butter is foaming, add the patties, leaving space between them. Cook for 5–6 minutes per side, turning carefully once, until deeply golden and heated through. Cook in batches if the pan is crowded, adding a little oil if it becomes dry. For food safety, if you add cooked meat or an egg to the mixture, follow the temperature guidance in the variations below.
- Serve: Transfer the patties to plates and serve hot. For the best crust, avoid covering them or stacking them while they are fresh from the pan.
Tips
- Dry the ingredients well. Water clinging to the potatoes or frozen vegetables can make the mixture loose and prevent browning. Let drained ingredients steam-dry, and do not thaw the vegetables in a bowl of water.
- Use a broad pan and moderate heat. Medium heat gives the centers time to warm while the outside turns crisp. High heat can brown the crust before the middle is hot; a crowded pan traps steam and softens the patties.
- Leftover mash works. Replace the freshly mashed potatoes with about 3 cups (700 g) cold mashed potato. Since leftover mash may already contain butter, milk or salt, add the listed seasonings gradually and use only enough flour to make a shapeable mixture.
- Make the cakes easy to turn. A thin, wide spatula helps support each patty. If one breaks, press it back together in the pan and let it cook undisturbed for another minute before trying to move it.
Serving Suggestions
Serve bubble and squeak alongside roast chicken, sausages or grilled fish, or pair it with a fried egg for a filling brunch. A fried egg is an optional topping, not part of the recipe; egg dishes should reach 160°F (71°C) under USDA FSIS guidance. For a lighter plate, add a green salad or steamed cabbage and finish the patties with chopped parsley, a spoonful of chutney or a little brown sauce. A squeeze of lemon can brighten the sweet vegetables.
Variations
Use different Birds Eye vegetables: A frozen mix with green beans or broccoli works too. Keep the total at 1 1/2 cups (225 g), cook it as directed on the package, and drain it well. Finely chop larger pieces so they distribute through the potato.
Add cabbage: Fold in 1 cup (70 g) finely shredded cooked cabbage in place of some of the mixed vegetables. Cabbage is common in British-style bubble and squeak, though recipes vary; it gives the cakes a more savory, less sweet flavor.
Add cheese: Mix in 1/2 cup (50 g) grated mature cheddar. The cheese adds salt and helps the interior feel rich, so taste before adding extra salt.
Make a larger skillet cake: Instead of four patties, press the mixture into an oiled 10-inch (25 cm) skillet and cook over medium-low heat for about 8–10 minutes per side. Use a plate to help flip it, then cook until hot throughout. If adding cooked meat, reheat it as part of the dish to 165°F (74°C); ground meat must be cooked to 160°F (71°C) before mixing in.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. Reheat patties in a skillet over medium-low heat with a little oil for several minutes per side, or use a 350°F (175°C) oven until hot throughout. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Microwaving works, though it softens the crust, so use short bursts and turn the patties. Freeze cooled patties in a sealed freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked patties at room temperature for more than 2 hours.
Frequently Asked Questions
Do I need to thaw Birds Eye vegetables first?
No. Cook the frozen vegetables according to their package directions, then drain and let them steam-dry before mixing them into the potato. This prevents excess moisture from making the cakes difficult to shape.
Can I use leftover mashed potatoes?
Yes. Use about 3 cups (700 g) of cold mash. If it is very soft, add flour a teaspoon at a time until the mixture holds together; if it is already seasoned or buttery, reduce the salt and butter in the recipe.
Why are my bubble and squeak patties falling apart?
The mixture may be too wet, warm or loosely packed. Drain the vegetables and potatoes thoroughly, use the stated amount of milk, and chill the shaped patties for 10 minutes if necessary. Turn them only after a firm crust has formed.
Can I bake the patties instead of frying them?
Yes. Brush both sides lightly with oil and bake on a lined sheet at 425°F (220°C) for about 20–25 minutes, turning once, until golden and hot in the center. They may not develop quite the same even, buttery crust as skillet-fried patties.
Is bubble and squeak always made with cabbage?
No. British versions often combine leftover potatoes with cabbage or other cooked vegetables, but the ingredients vary by household and what is available. This recipe uses Birds Eye mixed vegetables for a convenient, colorful alternative.
Can I prepare the mixture ahead?
You can make the mixture and shape the patties up to 24 hours ahead, then cover and refrigerate them. Cook straight from the refrigerator, allowing an extra minute or two per side as needed, and make sure the centers are hot before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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