How to Make Bubble and Squeak from Leftover Veg

Bubble and squeak is a British dish of mashed potatoes and cooked cabbage or other leftover vegetables, pan-fried until crisp and golden. It is a practical way to turn a Sunday roast’s leftovers into a hearty breakfast, lunch, or side dish; recipes vary by household and by what vegetables are on hand.

Ingredients

2 tablespoons unsalted butter (28 g)
1 tablespoon neutral oil, such as canola (15 ml)
2 cups cold mashed potatoes (about 450 g)
2 cups finely chopped cooked cabbage (about 180 g), well drained
1 cup finely chopped cooked Brussels sprouts or other cooked vegetables (about 150 g; use extra cabbage if unavailable)
½ teaspoon fine salt (3 g), or to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
2 tablespoons chopped fresh parsley (about 8 g), optional

Instructions

Prepare the vegetables. If using leftover vegetables, remove any tough stems and chop them into small, even pieces. Press cabbage and other vegetables in a clean kitchen towel or drain them well; excess moisture can make the mixture soft and prevent browning. Cold mashed potatoes are easiest to shape, but freshly made potatoes work once cooled until no longer steaming.
Mix the base. Put the potatoes, cabbage, Brussels sprouts or other vegetables, salt, pepper, and parsley, if using, in a large bowl. Stir and fold until evenly combined. Taste a small amount and adjust the seasoning, bearing in mind that leftover vegetables may already be salted.
Shape the cakes. Divide the mixture into four equal portions. Form each into a thick patty about 4 inches (10 cm) across and ¾ inch (2 cm) thick. Press firmly enough that the patties hold together, but do not pack them so tightly that they become dense.
Heat the pan. Place a large nonstick or well-seasoned skillet over medium heat. Add the butter and oil. When the butter has melted and is gently bubbling, swirl to coat the pan. The oil helps keep the butter from browning too quickly.
Fry the first side. Set the patties in the pan without crowding; cook in batches if needed. Leave them undisturbed for 7–9 minutes, until the undersides are deeply golden and crisp. If they brown very quickly, reduce the heat to medium-low so the centers have time to warm through.
Turn and finish. Carefully flip each patty with a wide spatula. Cook the second side for 7–9 minutes, until browned and hot throughout. If the patties are thick or started very cold, cover the pan loosely for the final 2–3 minutes to help warm the centers, then uncover briefly to restore the crisp crust. Serve hot.

Tips

Keep the mixture fairly dry. Drain cooked cabbage and vegetables thoroughly. Wet vegetables are the main reason patties fall apart or steam instead of crisp.
Use cold leftovers when possible. Chilled mash firms up and is easier to shape. If the mixture feels loose, mix in 1–2 tablespoons (8–16 g) of plain flour or breadcrumbs; this is a practical fix, not a required ingredient.
Give the crust time. Avoid moving the patties too soon. Once a browned crust forms, they release more easily from the pan. Use a broad spatula and turn them confidently.
Choose cooked, plain vegetables. Cabbage is classic, but cooked carrots, peas, kale, or sprouts can be included. Avoid adding large amounts of watery vegetables or strongly sauced leftovers, which can make the mixture difficult to fry.

Serving Suggestions

Serve bubble and squeak straight from the pan as a side with roast meat, sausages, or baked beans, or make it the main event for a simple breakfast or lunch. A fried egg, if desired, is a popular topping; cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum internal temperature. Mustard, brown sauce, or a spoonful of chutney adds a sharp contrast to the buttery, mellow vegetables. For a lighter plate, pair a patty with a crisp green salad or quick-pickled onions.

Variations

One large cake: Instead of shaping individual patties, press the mixture into the skillet as an even layer. Fry over medium-low heat until the bottom is crisp, about 8–10 minutes, then turn it in sections with a spatula or invert it onto a plate and slide it back into the pan. Cook the other side until browned and hot.

With onion: Soften ½ cup (about 75 g) finely chopped onion in the butter and oil before adding the potato mixture. Let it cool briefly, then stir it into the vegetables. This adds sweetness and a little extra moisture, so drain the other vegetables well.

With meat: Fold in up to 1 cup (about 140 g) finely chopped, fully cooked roast meat or ham. This changes the dish from a vegetable side to a heartier meal; cut the meat small so the patties still hold together. If using leftover meat, handle and reheat it safely.

Different greens: Use cooked kale, collard greens, or finely chopped broccoli in place of the cabbage or sprouts. Cabbage is the familiar choice, but these substitutions work well when cooked until tender and thoroughly drained.

Storage and Reheating

Refrigerate cooked patties or the uncooked potato-and-vegetable mixture within 2 hours, in a covered container. Cooked bubble and squeak keeps for 3–4 days in the refrigerator. Reheat patties in a lightly oiled skillet over medium-low heat, turning once, until crisp and hot throughout; alternatively, heat them in a 350°F (175°C) oven. Leftovers should reach 165°F (74°C) when reheated, the USDA FSIS safe temperature. You can freeze cooked patties for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Avoid leaving the dish at room temperature for more than 2 hours.

Frequently Asked Questions

Why is it called bubble and squeak?
The name is commonly said to refer to the bubbling and squeaking sounds the vegetables can make as they fry. The dish is a long-standing British way to use cooked potatoes and vegetables, though exact ingredient combinations vary.

Do I have to use leftover vegetables?
No. Cook cabbage or other vegetables specifically for the recipe, then drain and cool them before mixing. The recipe is especially convenient with leftovers because the vegetables and mash are already cooked.

Why are my patties falling apart?
The mixture may be too wet, the patties may be too large, or they may have been flipped before a crust formed. Drain the vegetables, shape smaller patties, and let the first side brown undisturbed. A small amount of flour or breadcrumbs can help bind a loose mixture.

Can I make bubble and squeak without cabbage?
Yes. Use cooked kale, Brussels sprouts, broccoli, or a mix of leftover vegetables. Keep the total quantity close to the recipe amount and chop the vegetables finely so they mix evenly with the potatoes.

Can I prepare the mixture ahead?
Yes. Mix and shape the patties, cover them, and refrigerate for up to 24 hours before frying. Keep them chilled until they go into the pan, and make sure they are hot throughout before serving.

Can I cook it in an air fryer?
Yes. Lightly brush the patties with oil and air-fry in a single layer at 375°F (190°C), turning once, until crisp and hot, usually about 12–16 minutes depending on thickness and the appliance. Check that the centers are hot before serving, and avoid crowding so air can circulate.

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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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