Bubble and squeak is a British dish of mashed or chopped potatoes and cabbage, fried until crisp and golden, often using leftovers from a roast dinner. Its name is generally said to describe the bubbling and squeaking sounds the vegetables can make as they cook in a hot pan; the exact history of the phrase is not certain.
This straightforward version makes a hearty skillet for breakfast, lunch, or a light supper. Leftover cooked potatoes and cabbage give the patties their tender center, while a little patience in the pan helps them form a browned crust.
Ingredients
- 2 cups (450 g) cold cooked potatoes, peeled if desired
- 2 cups (160 g) finely shredded cooked cabbage, well drained
- 2 tablespoons (30 ml) milk, only if needed to soften the mixture
- 2 tablespoons (30 ml) unsalted butter
- 1 tablespoon (15 ml) neutral cooking oil
- ½ teaspoon (3 g) fine salt, or to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
Instructions
- Prepare the vegetables. Put the cold potatoes in a large bowl and roughly mash them with a fork or potato masher. Leave a few small lumps for texture. Add the cooked cabbage, salt, and pepper. Mix until evenly combined. If the potatoes are very dry and the mixture will not hold together, mix in milk 1 teaspoon (5 ml) at a time; avoid making it wet or loose.
- Shape the mixture. Divide it into four portions and shape each into a patty about ¾ inch (2 cm) thick. Press the edges together so they do not crumble when turned. If you prefer a more traditional skillet presentation, keep the mixture loose and cook it as one large cake instead.
- Heat the pan. Set a large nonstick or well-seasoned skillet over medium heat. Add the butter and oil. When the butter has melted and is foaming gently, swirl to coat the pan. If it starts to brown immediately, lower the heat before adding the patties.
- Brown the first side. Add the patties with space between them. Cook without moving them for 6–8 minutes, until the bottoms are deeply golden and feel firm enough to turn. Adjust the heat as needed: the outside should brown gradually while the middle warms through.
- Turn and finish. Use a thin spatula to turn each patty carefully. Cook the second side for 6–8 minutes, until browned and hot throughout. For a single large cake, cook it for about 8–10 minutes on the first side, turn it in sections or with help from a plate, then cook the other side for another 8–10 minutes. Serve promptly while the crust is crisp.
Tips
- Drain the cabbage well. Excess moisture makes the mixture soft and slows browning. If the cabbage is freshly cooked, squeeze or press it gently in a clean towel once it is cool enough to handle.
- Use cold leftovers when possible. Chilled potatoes are easier to shape and less likely to turn gluey than freshly boiled potatoes. If using fresh potatoes, drain them thoroughly and let steam escape before mashing.
- Keep the heat moderate. A pan that is too hot can burn the butter and crust before the center is warm. If the patties are browning too quickly, turn the heat down and give them more time.
- Choose a practical substitute. Savoy or green cabbage is typical, but cooked Brussels sprouts or kale can stand in. Chop them finely and drain them well; stronger greens give the patties a more pronounced flavor.
Serving Suggestions
Serve bubble and squeak hot as a side with roast beef, ham, sausages, or leftover roast vegetables. It is also satisfying on its own with a fried egg, though cook any egg until its white and yolk are firm or until an egg dish reaches 160°F (71°C). For a simple meat-free plate, add baked beans, a crisp green salad, or a spoonful of chutney. A little mustard or brown sauce can be served alongside for a sharper contrast to the buttery potatoes.
For brunch, make smaller patties so they are easier to serve with other dishes. If using gravy, serve it beside the patties rather than pouring it over them, which keeps the browned surface from going soft.
Variations
Bubble and squeak varies by household and by what is left over, so there is no single fixed ratio or shape. Some cooks fry a loose mixture as one large cake; others make individual patties. Either approach works as long as the vegetables are cooked and not too wet.
Use leftover carrots, peas, or chopped cooked greens alongside or instead of some of the cabbage. Keep the total amount of vegetables close to the recipe quantity so the patties still hold together. For a more savory flavor, fold in 2 tablespoons (20 g) finely sliced scallions or ¼ cup (25 g) grated mature cheddar. Cheese may make the crust brown faster, so keep the heat moderate.
If you have no cooked cabbage, use cooked kale or Brussels sprouts. Raw cabbage is not a direct substitute here: it releases water and needs time to soften, so cook it first, drain it, and let it cool before mixing. If you have only mashed potatoes, use them; add the cabbage gradually and stop when the mixture is sturdy enough to shape.
Storage and Reheating
Refrigerate cooked patties within 2 hours of cooking, in a covered container, for up to 3–4 days. Store uncooked shaped patties in the refrigerator for no more than 1 day before frying. For longer storage, freeze cooked patties in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator.
Reheat patties in a lightly oiled skillet over medium-low heat, turning once, until hot in the center and crisp outside. An oven or toaster oven at 350°F (175°C) also works; place patties on a baking sheet and heat for about 10–15 minutes, depending on thickness. Leftovers should reach 165°F (74°C) when reheated, measured with a food thermometer. Avoid leaving them at room temperature for more than 2 hours.
Frequently Asked Questions
Why is it called bubble and squeak?
The name is commonly explained as an imitation of the bubbling and squeaking noises that cabbage and potatoes may make as they fry. The dish is associated with British home cooking, but the exact origin of the name is uncertain.
Does bubble and squeak always contain cabbage?
Cabbage is a familiar ingredient, but recipes vary. Cooked Brussels sprouts, kale, or other leftover vegetables can be used. Keep enough potato in the mixture to bind the vegetables into a cake or patties.
Can I make it with freshly cooked potatoes?
Yes. Drain them well, let them cool until excess steam has escaped, then mash them. Cold leftover potatoes are convenient and usually easier to shape, but they are not essential.
Why are my patties falling apart?
The mixture may be too wet, too loosely packed, or turned before the first side has browned and set. Drain the cabbage, press the patties firmly together, and leave them undisturbed until the crust is firm. A little extra mashed potato can help bind a loose mixture.
Can I cook bubble and squeak in one large pan cake?
Yes. Press the mixture into an even layer in a generously sized skillet and cook it over medium to medium-low heat until the bottom is golden and firm. Turn it in sections or slide it onto a plate and invert it back into the pan to brown the other side.
Can I make bubble and squeak ahead?
You can combine and shape the mixture up to 1 day ahead, cover it, and refrigerate it. Fry it shortly before serving for the best crisp texture. Cooked patties can also be chilled and reheated, though their crust may be less crisp than when freshly made.
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