Bubble and squeak is a British dish of cooked potatoes and cabbage, mashed together and fried until crisp outside and tender within; it is often made from Sunday-roast leftovers. Its playful name is traditionally linked to the sounds the mixture makes as it cooks, though the exact origin is uncertain. This version is a dependable way to turn leftover vegetables into a simple meal.
Ingredients
- 3 cups (450 g) cold cooked potatoes, peeled if desired
- 2 cups (150 g) cooked cabbage, drained well and roughly chopped
- 2 tablespoons (30 ml) unsalted butter, divided
- 1 tablespoon (15 ml) neutral cooking oil
- ¼ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons (15 g) all-purpose flour, optional, for a firmer crust
Instructions
- Pat the cooked cabbage dry with a clean towel or paper towels. Moisture is the main enemy of a crisp cake, so press out as much as you can without crushing the cabbage into a paste.
- Put the cold potatoes in a large bowl and roughly mash them with a fork or potato masher. Leave some small chunks for texture. Add the cabbage, salt, pepper and, if using, flour. Stir until evenly combined. Taste a small amount and adjust the seasoning; cooked leftovers may already be salted.
- Shape the mixture into one broad cake about ¾ inch (2 cm) thick, or form it into four smaller patties. If the mixture is very loose, chill it for 10 minutes before shaping. This short rest is optional and is not included in the preparation time.
- Heat 1 tablespoon (15 ml) butter and the oil in a large nonstick or well-seasoned skillet over medium heat. When the butter has melted and is foaming gently, add the mixture. Press it down lightly so it makes even contact with the pan.
- Cook without moving it for 8–10 minutes, until the underside is deeply golden and releases fairly easily. If making patties, cook them in batches rather than crowding the pan. Lower the heat if the butter begins to burn before the crust forms.
- For one large cake, place a large plate over the skillet and carefully invert the cake onto it. Add the remaining tablespoon (15 ml) butter to the pan, then slide the cake back in, uncooked side down. For patties, turn them carefully with a thin spatula.
- Cook the second side for 7–9 minutes, until crisp and hot all the way through. If using leftover vegetables that were refrigerated, check the center with a food thermometer: the USDA FSIS safe minimum for reheated leftovers is 165°F (74°C). Serve hot, cut into wedges if you made one large cake.
Tips
- Start with cold, cooked vegetables. This is a leftover-friendly dish, not a recipe for cooking raw potatoes and cabbage in the skillet. Freshly cooked ingredients can work if cooled first and drained well.
- Dry the cabbage thoroughly. Excess water makes the mixture soft and can prevent browning. If the cabbage is especially wet, squeeze it gently in a clean towel.
- Keep the heat moderate. A hot pan helps make a crust, but excessive heat can burn the butter before the center warms. Use a little more oil if needed, rather than turning the burner high.
- Use flour only if needed. It helps bind a loose mixture but is not essential. A tablespoon of plain flour changes the texture slightly, making the cake firmer; skip it for a softer, more potato-forward result.
Serving Suggestions
Serve bubble and squeak as a hearty breakfast or brunch side with fried or poached eggs, grilled tomatoes, or baked beans. It also fits naturally beside roast meat, sausages, or a simple green salad. A spoonful of brown sauce, mustard, or chutney adds a sharp, savory contrast; keep sauces on the side so the crust stays crisp.
For a substantial meat-free plate, pair a wedge with sautéed mushrooms and greens. If serving with eggs, cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum, unless serving whole boiled eggs, which should be cooked until the yolk and white are firm.
Variations
Use other cooked vegetables: Carrots, Brussels sprouts, leeks, or peas can replace some of the cabbage. Keep the total amount of vegetables similar and avoid adding watery vegetables without draining them. The flavor and color will vary according to the leftovers.
Add onion: Cook ½ cup (75 g) finely chopped onion in the skillet until soft, then cool it briefly and mix it into the potatoes and cabbage. Raw onion can remain sharp and release moisture, so soften it first.
Make individual patties: Shape the mixture into four patties about ¾ inch (2 cm) thick. They are easier to turn, though you may need to cook them in batches; allow roughly 6–8 minutes per side, checking for a crisp crust and a hot center.
Try a different cabbage: Savoy or green cabbage is common, but leftover cooked kale or spring greens can stand in. They give a more pronounced leafy flavor and may need extra chopping before mixing.
Storage and Reheating
Refrigerate cooked bubble and squeak within 2 hours, in a covered container, for 3–4 days. If you have cooked the cake with leftovers, keep it chilled promptly rather than leaving it at room temperature. Freeze portions in a sealed, freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator.
For the crispest result, reheat portions in a lightly oiled skillet over medium-low heat, turning once, until the center reaches 165°F (74°C). A 350°F (175°C) oven also works: heat on a baking tray for about 10–15 minutes, turning once, and confirm the center reaches 165°F (74°C). Microwave reheating is convenient but softens the crust; use short intervals and still heat leftovers to 165°F (74°C).
Frequently Asked Questions
Why is it called bubble and squeak?
The name is commonly said to imitate the bubbling and squeaking sounds made while the mixture fries. The expression is old, but the precise history of the name is not firmly established, so that explanation is traditional rather than certain.
Is bubble and squeak British?
Yes. It is a traditional British dish associated with cooking leftover potatoes and cabbage, often after a roast. Recipes differ from household to household and may include other leftover vegetables.
Can I make it with freshly cooked potatoes and cabbage?
Yes. Cook them first, drain the cabbage very well, and let both cool before mixing. Cold leftovers are especially convenient because they are firm and easy to shape, but they are not essential.
Why does my bubble and squeak fall apart?
The mixture may be too wet, the potatoes may be too finely mashed, or the cake may have been turned before its crust set. Drain and dry the cabbage, leave some potato texture, and let the first side cook undisturbed until golden. A little flour can help bind a loose mixture.
Can I make it without cabbage?
You can replace cabbage with cooked greens such as kale or Brussels sprouts, or use a mix of leftover vegetables. Without cabbage, it will not have the classic flavor, but it remains a practical potato-and-vegetable cake.
Can I prepare the mixture ahead?
Yes. Mix and shape it, cover, and refrigerate for up to 24 hours before frying. Keep it refrigerated until cooking, and make sure the finished dish is heated through to 165°F (74°C) when made with refrigerated leftovers.
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