Bubble and squeak is a British pan-fried dish made from cooked potatoes and cabbage, often using leftovers from a roast dinner. Its name is traditionally linked to the sounds the vegetables make as they cook, and its exact history is not firmly documented; the practical idea is simple: mash the leftovers together and fry them until crisp outside and tender inside.
Ingredients
- 2 tablespoons (30 ml) neutral oil or 1 tablespoon (14 g) butter plus 1 tablespoon (15 ml) oil, for frying
- 1 tablespoon (14 g) unsalted butter, plus more if needed
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 3 cups (450 g) cooked potatoes, chilled and roughly mashed
- 2 cups (150 g) cooked cabbage, well drained and finely chopped; savoy or green cabbage both work
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (1 g) freshly ground black pepper
- 1 teaspoon (5 ml) Worcestershire sauce, optional
- 1 tablespoon (10 g) chopped fresh parsley, optional
Instructions
- Prepare the vegetables. If using leftover potatoes or cabbage, remove them from the refrigerator just before cooking. Drain the cabbage thoroughly and chop it into small pieces. Roughly mash the potatoes with a fork or masher; leave some small chunks for a more substantial texture rather than whipping them smooth.
- Soften the onion. Heat the butter and 1 tablespoon (15 ml) of the oil in a large, heavy skillet over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring now and then, until softened and lightly golden. Transfer it to a bowl.
- Mix the bubble and squeak. Add the potatoes, cabbage, softened onion, salt, pepper and Worcestershire sauce, if using, to the bowl. Stir until evenly combined. Taste a small amount and adjust the seasoning; remember that leftover vegetables may already contain salt or butter.
- Fry until crisp. Wipe out the skillet if there are browned bits that might burn. Add the remaining oil and heat over medium heat. Spoon in the mixture and press it into an even cake about ¾ inch (2 cm) thick. Cook undisturbed for 7–9 minutes, until the underside is deeply golden and releases fairly easily from the pan. If it browns too quickly, lower the heat.
- Turn and finish. For one large cake, place a plate slightly larger than the skillet over the pan, carefully invert the cake onto the plate, then slide it back into the skillet. Alternatively, divide the mixture into four patties and turn each with a thin spatula. Cook the second side for 6–8 minutes, until crisp and hot throughout. If the center is still cool, cover the pan for a few minutes over low heat. Sprinkle with parsley, if desired, and serve hot.
Tips
- Use cold, dry leftovers. Chilled potatoes hold together better, while excess water in cabbage makes the mixture soft and difficult to brown. Press or squeeze well-drained cabbage with a clean towel if it still seems wet.
- Choose the right pan and heat. A wide, heavy skillet gives the mixture room to crisp. Medium heat is usually best; too high scorches the outside before the middle heats, and too low can leave the cake greasy and pale.
- Make turning easier. A large cake can break when flipped. Use the plate method, or shape individual patties for simpler handling. If the mixture feels loose, mix in a little more mashed potato rather than adding flour, which can make it heavy.
- Season according to the leftovers. Roast potatoes may already be salted or cooked in fat. Start with less salt, taste the mixture, and add more only as needed.
Serving Suggestions
Serve bubble and squeak as a hearty breakfast or brunch with fried or poached eggs, grilled tomatoes, or baked beans. For a traditional British roast-dinner follow-up, offer it alongside cold roast meat, gravy and mustard or brown sauce. It also works as a simple supper with a crisp green salad or lightly dressed greens to balance the rich, browned vegetables.
If serving with eggs, cook them safely: USDA FSIS advises that egg dishes reach a safe minimum internal temperature of 160°F (71°C), checked with a food thermometer. For whole boiled eggs, cook until both the yolk and white are firm.
Variations
There is no single fixed formula for bubble and squeak; the vegetables vary with what is left from a meal. Replace some or all of the cabbage with cooked Brussels sprouts, kale, carrots, peas or leeks. Chop firmer vegetables finely so the cake holds together, and keep the total cooked vegetables close to the quantities here.
For a richer version, use leftover roast potatoes and add a spoonful of pan drippings or a little extra butter. Chopped cooked bacon or ham can be mixed in, though it changes the dish from a vegetable-forward side to a meatier meal. For a meat-free alternative with savory depth, use Worcestershire sauce that is labeled vegetarian, since some versions contain anchovies.
Storage and Reheating
Refrigerate cooked bubble and squeak within 2 hours of cooking, in a covered container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in a sealed, freezer-safe container for up to 2 months; thaw overnight in the refrigerator for more even reheating.
Reheat patties in a lightly oiled skillet over medium-low heat, turning once, until hot in the center and crisp again. You can also use a 350°F (175°C) oven for about 10–15 minutes, depending on thickness. Any leftover dish reheated for serving should reach 165°F (74°C), as checked with a food thermometer. Avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Where did bubble and squeak originate?
The dish is associated with Britain and is commonly made from leftover potatoes and cabbage, particularly after a roast dinner. Its precise origin is uncertain, and accounts connecting the name to the bubbling or squeaking sounds of frying are traditional explanations rather than a firmly established history.
Why is it called bubble and squeak?
The name is widely understood to describe the noises the ingredients may make as they fry in a pan. The explanation is plausible and longstanding, but the exact origin of the name is not definitively known.
Do I need to use leftover vegetables?
No, but the dish is a useful way to use cooked vegetables. Cook potatoes and cabbage separately first, then cool them before mixing. Avoid adding raw potato or cabbage to the pan mixture, because they will not cook through at the same rate as the other ingredients.
Can I make bubble and squeak without cabbage?
Yes. Use another cooked leafy vegetable, such as kale or Brussels sprouts, or increase the amount of another cooked vegetable. Cabbage is classic, but the dish is flexible; keep the vegetables chopped and well drained so the patties hold together.
Why does my bubble and squeak fall apart?
It may contain too much moisture, have too little potato to bind it, or be turned before a crisp crust forms. Drain the vegetables well, add more mashed potato if needed, and let the first side cook undisturbed until browned before flipping.
Can I prepare it ahead?
You can mix the cooled vegetables and shape the patties up to a day ahead, then cover and refrigerate them. Fry shortly before serving for the best crust. Keep the mixture refrigerated and do not leave cooked vegetables at room temperature for more than 2 hours.
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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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