Frozen Bubble and Squeak: How to Cook It from Frozen

Frozen bubble and squeak is a convenient way to turn leftover mashed potatoes and cooked cabbage or other vegetables into crisp, golden patties. You can cook the patties straight from the freezer in a skillet; a moderate heat gives the centers time to thaw and heat through before the outside gets too dark.

Ingredients

3 cups (700 g) cold mashed potatoes
2 cups (250 g) finely chopped cooked cabbage, thoroughly drained
1 cup (150 g) finely chopped cooked carrots or Brussels sprouts, thoroughly drained
2 tablespoons (30 g) unsalted butter, divided
1 tablespoon (15 ml) neutral cooking oil, plus more as needed
½ teaspoon (3 g) fine salt, or to taste
¼ teaspoon (1 g) ground black pepper
2 tablespoons (16 g) all-purpose flour, for shaping

Instructions

Mix the vegetables. In a large bowl, combine the cold mashed potatoes, drained cabbage, carrots or Brussels sprouts, salt, and pepper. Mix until evenly combined, but do not mash the mixture into a paste. If it feels very wet or loose, stir in 1 tablespoon (8 g) of the flour; add the second tablespoon only if needed.
Shape the patties. Lightly flour your hands and divide the mixture into 8 equal portions. Shape each into a patty about 3 inches (7.5 cm) wide and ½ inch (1.25 cm) thick. Keep the patties fairly even so they freeze and cook at the same rate.
Freeze until firm. Set the patties on a parchment-lined tray, leaving a little space between them. Freeze for about 2 hours, or until solid. Transfer to a freezer-safe container or bag, placing parchment between layers, and keep frozen until ready to cook. This recipe makes 8 patties; the stated total time includes the initial freezing time.
Heat the pan. When ready to cook, heat a large nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon (15 g) butter and the oil. Wait until the butter has melted and the pan is hot, but not smoking.
Cook from frozen. Add 4 frozen patties, leaving room to turn them. Cook for 6 minutes on the first side, then carefully turn and cook for another 6 minutes. Adjust the heat to medium-low if they brown too quickly. Repeat with the remaining butter and patties. Avoid crowding the skillet; cook in batches if your pan is small.
Check that they are hot through. The patties should be browned and crisp on both sides, with steaming-hot centers. If you have a food thermometer, check one through the side into the center; because the mixture contains cooked leftovers, reheated food should reach 165°F (74°C). If a patty is not hot enough, lower the heat, cover the pan, and cook for a few more minutes, checking again.
Serve promptly. Move the patties to a plate and serve while crisp. If cooking more than one batch, keep the finished patties warm in a low oven while the next batch cooks; do not leave them at room temperature for more than 2 hours.

Tips

Drain vegetables well. Excess water makes the mixture difficult to shape and can cause patties to fall apart. Squeeze cooked cabbage in a clean towel or press it in a sieve, then let it cool before mixing.
Use cold, firm mash. Loose or freshly made mashed potatoes can make the patties too soft. If your mash is buttery or creamy, start without extra flour and add a little only if the mixture will not hold its shape.
Freeze flat before packing. Freezing the patties on a tray first helps keep them separate. Label the container with the date and use within 2–3 months for best texture; they remain safe longer when continuously frozen, though quality can decline.
Keep the heat moderate. High heat can brown the outside while the frozen middle is still cold. If the patties are thick, reduce the heat and cover the skillet for part of the cooking time, then uncover to crisp the crust.

Serving Suggestions

Serve bubble and squeak as a hearty breakfast or a simple side for roast meat, sausages, or a fried egg. A spoonful of brown sauce, ketchup, mustard, or chutney adds a tangy contrast to the buttery potatoes. For a lighter plate, pair the patties with a green salad or lightly dressed leaves.

If serving with an egg, cook it until the yolk and white are firm if boiled, or follow safe cooking guidance for the style you choose. Keep any hot sides ready before the patties leave the pan, since their crust is best soon after cooking.

Variations

Bubble and squeak is a British dish associated with using leftover potatoes and vegetables, and recipes vary by household and region. Cabbage is traditional in many versions, but cooked kale, peas, leeks, or Brussels sprouts can stand in. Keep the total amount of vegetables close to the quantity listed so the patties bind properly.

For extra savory flavor, mix in 2 tablespoons (20 g) finely sliced cooked onion or ¼ cup (30 g) grated mature cheddar. Cheese can make the mixture softer, so add it only to a firm mash. You can also replace the carrots with an equal amount of leftover cooked parsnip or add a pinch of mustard powder. Avoid adding raw vegetables, which may release water and will not soften reliably during the short pan-cooking time.

Storage and Reheating

Freeze the uncooked patties as directed, ideally in an airtight freezer-safe container, for up to 2–3 months for best quality. Cook them from frozen rather than thawing on the counter. If you prefer to thaw them, do so in the refrigerator and cook within 24 hours; thawed patties may be more delicate to handle.

Refrigerate cooked patties within 2 hours in a covered container and use within 3–4 days. Reheat in a skillet over medium-low heat, turning once, until crisp and hot throughout; check the center reaches 165°F (74°C). A 350°F (175°C) oven also works: place patties on a baking sheet and heat until hot through, usually about 12–18 minutes depending on thickness and whether they are refrigerated. Do not reheat leftovers more than once, and discard patties left at room temperature beyond 2 hours.

Frequently Asked Questions

Can I cook frozen bubble and squeak without thawing it?
Yes. This recipe is designed for cooking the patties directly from frozen. Use medium or medium-low heat and allow about 12 minutes per batch, turning once; thicker patties may need a few extra minutes to heat through.

Why are my patties falling apart?
The vegetables may be too wet, the mash may be loose, or the patties may be too thick. Drain vegetables thoroughly, chill the mixture if it is warm, and add flour a tablespoon at a time only until the mixture holds together. Freeze the shaped patties until firm before packing or cooking.

Can I bake them instead of frying?
Yes. Arrange the frozen patties on a lightly oiled baking sheet and bake at 400°F (200°C), turning carefully halfway through. Begin checking at about 25 minutes; the exact time depends on their thickness and your oven. Make sure the centers are steaming hot and reach 165°F (74°C) when checked with a thermometer.

Can I use fresh cabbage or raw potatoes?
Cook both first. The patties need mashed potatoes and cooked vegetables so they bind and heat evenly within the cooking time. Fresh cabbage can be steamed or sautéed, then drained and cooled; raw potato will not cook through reliably in a frozen patty.

Do I need to thaw the patties before freezing them for storage?
No. Freeze them in a single layer until solid, then pack them with parchment between layers. This prevents sticking and lets you remove only the number you need.

Can I air-fry the patties from frozen?
Usually, yes. Lightly brush or spray them with oil and arrange in a single layer in an air fryer preheated to 375°F (190°C). Cook for about 14–18 minutes, turning halfway through; air fryers vary, so check that the center reaches 165°F (74°C) and add time if needed.

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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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