Bubble and squeak is a British dish of cooked potatoes and cabbage, mashed or chopped together and fried until crisp outside and tender inside. Its name is usually linked to the sounds the mixture makes in the pan, and its appeal is practical: yesterday’s vegetables become a satisfying, golden meal.
The dish is strongly associated with British home cooking, especially the use of leftovers after a roast dinner. Its precise beginnings are unclear, and recipes vary by household and region; this version keeps the classic potato-and-cabbage base, with onion for extra flavor.
Ingredients
- 1 lb (450 g) cooked potatoes, cooled and peeled if desired
- 2 cups (180 g) cooked cabbage, well drained and roughly chopped
- 1 small yellow onion, about 4 oz (115 g), finely chopped
- 2 tablespoons (30 ml) unsalted butter
- 1 tablespoon (15 ml) neutral oil, such as canola
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 1 teaspoon (5 ml) Dijon mustard, optional
- 1 tablespoon (8 g) all-purpose flour, optional, for a firmer crust
Instructions
- Prepare the vegetables. If the potatoes are whole, roughly mash them with a fork or potato masher, leaving some small chunks for texture. Squeeze or press excess moisture from the cabbage, then chop it. A wet mixture is harder to brown and may break apart in the pan.
- Soften the onion. Melt 1 tablespoon (15 ml) of the butter in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent but not deeply browned. Transfer it to a mixing bowl.
- Mix the bubble and squeak. Add the potatoes, cabbage, salt, pepper and mustard, if using, to the bowl. Stir until evenly combined, without beating the potatoes into a smooth paste. If the mixture feels loose or damp, stir in the optional flour. Taste and adjust the seasoning.
- Shape the mixture. For one large cake, press the mixture into a compact round about ¾ inch (2 cm) thick. Alternatively, shape it into eight patties, each about ½ inch (1 cm) thick. Compact shaping helps the cakes hold together when turned.
- Fry until crisp. Heat the remaining 1 tablespoon (15 ml) butter and the oil in the skillet over medium heat. Add the large cake or patties in a single layer; cook in batches if needed. Fry for 6–8 minutes on the first side, without moving them much, until a deep golden crust forms. Turn carefully with a wide spatula and cook for another 6–8 minutes, until browned and hot throughout. If making one large cake, cut it into wedges to turn more easily, or slide it onto a plate and invert it back into the skillet.
- Serve hot. Transfer to a warm plate and serve as soon as possible, while the edges are crisp. The recipe uses cooked vegetables and contains no meat or eggs, so a meat or egg temperature target does not apply. If you add cooked leftovers such as meat, reheat them as part of the dish to 165°F (74°C), the USDA FSIS safe minimum temperature for reheated leftovers, checked with a food thermometer.
Tips
- Start with cold, dry leftovers. Chilled potatoes are easier to mash and shape, while well-drained cabbage helps the cakes brown instead of steam. If the cabbage is freshly cooked, let it cool and drain it thoroughly first.
- Keep the pan at medium heat. High heat can burn the outside before the center is hot. Give the first side time to form a crust before turning; frequent moving makes the mixture more likely to crumble.
- Use what you have. Savoy cabbage, green cabbage or Brussels sprouts can stand in for ordinary cabbage. Brussels sprouts taste more pronounced, while shredded greens make a softer, less traditional texture.
- Scale the shape to your pan. A large cake is convenient but trickier to flip; small patties are easier to handle and give more crisp surface. A nonstick or well-seasoned skillet can help if your mixture tends to stick.
Serving Suggestions
Serve bubble and squeak as a filling breakfast or brunch with fried or poached eggs, grilled tomatoes, or baked beans. For a main meal, pair it with roast chicken, sausages, ham or a simple green salad. A spoonful of brown sauce, mustard or chutney adds a sharp contrast to the mellow potato and cabbage. If serving with an egg cooked in the same meal, cook the egg dish to 160°F (71°C), the USDA FSIS safe minimum for egg dishes, measured with a food thermometer.
Variations
There is no single fixed formula: bubble and squeak is traditionally a way to use whatever cooked vegetables are available. Add cooked carrots, peas, leeks or Brussels sprouts, keeping the total vegetable amount close to the quantities above so the mixture remains easy to shape. For a richer version, fold in ½ cup (60 g) grated mature cheddar. Chopped cooked bacon or ham can be added for a meatier dish; ensure any leftover meat is reheated to 165°F (74°C). For a plant-based version, replace butter with additional neutral oil or a plant-based butter. You can also omit the flour; it is only helpful when the mixture is especially damp.
Storage and Reheating
Refrigerate cooked bubble and squeak within 2 hours, in a covered container, for up to 3–4 days. For longer storage, freeze the cooled cakes in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months; thaw overnight in the refrigerator for more even reheating. Reheat in a lightly oiled skillet over medium-low heat, turning once, until hot throughout and crisp again. You can also use a 350°F (175°C) oven for about 10–15 minutes, depending on thickness. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer.
Frequently Asked Questions
Why is it called bubble and squeak?
The name is traditionally said to describe the bubbling and squeaking sounds made as the vegetables fry. The name’s exact origin is uncertain, but it has been used for this British leftover dish for generations.
Is bubble and squeak made from leftovers?
Often, yes. It is especially associated with leftover cooked potatoes and cabbage, though you can cook vegetables specifically for it. The key is that the vegetables are already cooked before they are mixed and fried.
Why does my bubble and squeak fall apart?
Excess water in the cabbage, a loose mixture or turning too early are common causes. Drain the vegetables well, mash enough potato to bind the mixture, shape it firmly and let a crust develop before flipping. A little flour can help if needed.
Can I make bubble and squeak without cabbage?
Yes. Use cooked Brussels sprouts, kale or another cooked green vegetable instead. The result will differ from the familiar potato-and-cabbage version, but the same method works; drain the substitute thoroughly before mixing.
Can I prepare it ahead?
You can mix and shape the cakes a day ahead, cover them and refrigerate them until frying. Cooked patties also keep for 3–4 days refrigerated. Keep total time at room temperature under 2 hours before chilling.
Can I bake it instead of frying?
Yes. Arrange small patties on a lightly oiled baking sheet and bake at 425°F (220°C) for about 20–25 minutes, turning once, until browned and hot throughout. They may be less evenly crisp than skillet-fried cakes, so avoid crowding the pan.
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