Bubble and Squeak: A Crispy Leftover Potato Dish

Bubble and squeak is a traditional British dish of mashed or chopped cooked potatoes and cabbage, pan-fried until the outside is crisp and the middle is hot and tender. It is a practical way to turn leftover vegetables into a satisfying breakfast, lunch, or side dish; versions vary by household and often include other cooked vegetables.

Ingredients

2 tablespoons (30 ml) vegetable oil, divided
1 tablespoon (14 g) unsalted butter
1 medium yellow onion, finely chopped, about 1 cup (150 g)
3 cups (450 g) cold cooked potatoes, roughly mashed or chopped
2 cups (150 g) cooked cabbage, finely sliced and well drained
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

Instructions

Prepare the vegetables. If the cabbage is wet, squeeze or press out excess liquid with a clean kitchen towel. Break up any large pieces of potato so they mix evenly with the cabbage. Cold leftovers are easiest to shape and fry.
Soften the onion. Heat 1 tablespoon (15 ml) oil and the butter in a large, preferably nonstick skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent but not browned.
Mix the base. Transfer the onion to a bowl. Add the potatoes, cabbage, salt, pepper, and Worcestershire sauce, if using. Stir until combined; a few visible chunks of potato are fine. Taste a small amount and adjust the seasoning. The mixture should hold together when pressed. If it seems loose or watery, add a little more potato rather than extra flour.
Shape the mixture. Press the mixture into four thick patties, about ¾ inch (2 cm) thick. Alternatively, keep it as one large cake if your skillet is wide enough. Compact patties brown more evenly and are easier to turn.
Fry until crisp. Wipe out the skillet if needed, then heat the remaining 1 tablespoon (15 ml) oil over medium heat. Add the patties without crowding; cook in batches if necessary. Fry for 5–6 minutes on the first side, without moving them much, until deeply golden and crisp underneath.
Turn and finish cooking. Carefully flip the patties with a thin spatula and cook for another 5–6 minutes. Press gently so the center makes good contact with the pan, but do not flatten them too much. The centers should be steaming hot throughout; if using leftovers, reheat them to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, checked with a food thermometer in the center of a patty.
Serve hot. Transfer to plates and serve while the edges are crisp. If cooking in batches, keep finished patties warm in a low oven while you fry the rest, and serve promptly.

Tips

Use cold, fairly dry leftovers. Freshly boiled potatoes can be too moist and may make the patties soft. If using fresh cooked vegetables, let them cool and drain well before mixing.
Choose the right pan temperature. Medium heat gives the center time to warm before the outside gets too dark. If the pan smokes or the crust browns in a couple of minutes, lower the heat.
Keep the patties manageable. Smaller patties are easier to flip than one large cake. If the mixture crumbles, press it firmly and chill it for 10 minutes before frying; avoid adding lots of flour, which can make the texture heavy.
Season with the leftovers in mind. Potatoes and cabbage may already contain salt or butter. Taste the mixture before frying and add salt gradually.

Serving Suggestions

Serve bubble and squeak as a hearty breakfast or brunch with fried or poached eggs, grilled tomatoes, mushrooms, or baked beans. For a main meal, pair it with sausages, roast chicken, ham, or a simple green salad. A spoonful of mustard, brown sauce, or chutney adds a sharp contrast to the rich, crisp potatoes.

If serving with eggs, cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum internal temperature, checked with a food thermometer. Whole boiled eggs should be cooked until both the yolk and white are firm. Keep hot accompaniments hot and serve the meal soon after cooking.

Variations

There is no single fixed formula: bubble and squeak is commonly made with whatever cooked vegetables are on hand. Replace some or all of the cabbage with cooked Brussels sprouts, kale, carrots, or peas. Finely slice firm vegetables and drain soft or watery ones well so the mixture stays easy to shape.

For a more substantial version, mix in a small amount of chopped cooked bacon or ham. Add cooked meat only after it has been safely stored, and heat the finished patties to 165°F (74°C). For a vegetarian variation, leave out Worcestershire sauce unless its label confirms it is vegetarian; many traditional versions contain anchovies. A splash of vegetarian Worcestershire sauce or a little mustard gives a similar savory note.

You can also make one large skillet cake: press the mixture into the pan and cook it over medium-low heat until crisp underneath, then turn it in sections or slide it onto a plate and carefully invert it back into the skillet. This takes more care than cooking individual patties, especially if the cake is wide.

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 patties in a single layer until firm, then pack them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator or reheat from frozen, allowing extra time.

Reheat in a lightly oiled skillet over medium-low heat, turning once, until crisp and hot in the center. An oven or air fryer also works; arrange patties in a single layer and heat until the center reaches 165°F (74°C), checked with a food thermometer. Avoid leaving cooked leftovers at room temperature for more than 2 hours.

Frequently Asked Questions

Why is it called bubble and squeak?
The name is commonly associated with the sounds the ingredients make as they cook in a pan. The dish is known as a British way to use leftover cooked potatoes and vegetables, though recipes and naming details vary.

Can I make bubble and squeak without cabbage?
Yes. Use cooked Brussels sprouts, kale, or another firm, well-drained vegetable. Cabbage is a familiar choice, but the dish is flexible; keep the overall amount of vegetables similar so the patties hold together.

Can I use raw potatoes or cabbage?
This recipe relies on cooked vegetables. Raw potatoes take much longer to cook and may stay firm inside before the patties brown. Cook the vegetables first, then cool them and drain off excess moisture.

How do I stop the patties from falling apart?
Use cold potatoes, drain the cabbage thoroughly, and press the mixture firmly into patties. If it is still loose, chill the shaped patties for about 10 minutes and turn them carefully with a thin spatula.

Can I prepare the mixture ahead?
Yes. Mix and shape it up to a day ahead, cover, and refrigerate. Fry it straight from the refrigerator, allowing a little extra time for the centers to heat through to 165°F (74°C) when made with leftovers.

Is bubble and squeak gluten-free?
The basic potato, cabbage, onion, oil, and butter mixture is naturally gluten-free. Worcestershire sauce and any added meat or condiments can contain gluten or be subject to cross-contact, so check their labels if this matters for your meal.

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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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