Best Bubble Recipes: Crispy Potato Bubble and Squeak

Bubble and squeak is a British-style skillet dish made from mashed potatoes and cooked cabbage, fried until the outside is golden and crisp. It is a practical way to turn leftover vegetables into a hearty breakfast, brunch, or simple supper, and the proportions can flex to suit what is in the fridge.

Ingredients

2 tablespoons (30 ml) vegetable oil or neutral cooking oil, divided
1 tablespoon (14 g) unsalted butter
1 medium yellow onion, finely chopped, about 1 cup (150 g)
3 cups (450 g) cold mashed potatoes, preferably plain or lightly seasoned
2 cups (150 g) cooked cabbage, finely chopped and squeezed dry; green or savoy cabbage both work
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 teaspoon (5 ml) Worcestershire sauce, optional
1 tablespoon (10 g) chopped fresh parsley or chives, optional

Instructions

Prepare the vegetables. If the cabbage is freshly cooked, let it cool until easy to handle, then squeeze out excess water with clean hands or a clean kitchen towel. Chop it finely. Excess moisture is the main reason bubble and squeak turns soft instead of browning well.
Cook the onion. Heat 1 tablespoon (15 ml) of the oil and the butter in a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and lightly golden. Transfer it to a large bowl.
Mix the base. Add the mashed potatoes, cabbage, salt, pepper, and Worcestershire sauce, if using, to the onion. Stir until evenly combined, but do not overwork the potatoes. Taste a small amount and adjust the seasoning; leftovers may already contain salt or butter.
Shape the mixture. Press the potato mixture into one thick cake about ¾ inch (2 cm) deep, or shape it into 8 small patties. A single cake gives a soft center and crisp edges, while smaller patties are easier to turn and serve individually.
Fry until golden. Wipe out any burnt onion bits from the skillet if needed. Add the remaining 1 tablespoon (15 ml) oil and heat over medium heat. Carefully add the cake or patties, pressing lightly with a spatula. Cook without moving for 7–9 minutes, until the underside is deeply golden and crisp. If the pan is crowded, cook in batches and add a little more oil as needed.
Turn and finish cooking. For one large cake, slide it onto a plate, place the skillet over the plate, and carefully invert the pan so the uncooked side lands in the skillet. Alternatively, cut the cake into quarters and turn each piece with a wide spatula. Cook the second side for 7–9 minutes. Small patties may need about 4–5 minutes per side. The center should be piping hot; if checking with a thermometer as a leftover dish, reheat it to 165°F (74°C).
Serve. Rest the large cake for 2 minutes, then cut into wedges. Sprinkle with parsley or chives if desired and serve hot.

Tips

Start with cold potatoes. Chilled mashed potatoes hold together better than freshly made, warm mash. If your mash is loose, mix in 1–2 tablespoons (8–16 g) of flour to help bind it; the result will be slightly denser.
Dry the cabbage well. Watery cabbage can make the mixture slump and steam in the pan. Cooked kale, Brussels sprouts, or other leftover greens can replace some or all of the cabbage, but chop them finely and remove excess moisture.
Use steady medium heat. High heat can burn the crust before the center warms through. If the outside darkens too quickly, lower the heat and cover the skillet loosely for a few minutes to help the middle heat.
Choose the right pan and turn carefully. A nonstick pan makes flipping easier. For a large cake, use a plate wider than the skillet and hold it securely with oven mitts; smaller patties are a safer option if you are not comfortable turning a whole cake.

Serving Suggestions

Serve bubble and squeak with fried or poached eggs, grilled tomatoes, sautéed mushrooms, or baked beans for breakfast or brunch. For a more substantial supper, pair it with roast chicken, sausages, or a crisp green salad. Pickles, brown sauce, or a spoonful of mustard provide a sharp contrast to the rich, starchy cake. If adding eggs, cook them until the yolk and white are firm when boiling whole eggs; egg dishes cooked in another form should reach 160°F (71°C).

Variations

There is no single fixed ratio for bubble and squeak: home cooks commonly adapt it to the amount and kind of leftover vegetables available. Add chopped cooked carrots, peas, or Brussels sprouts, keeping the total vegetable quantity close to 2 cups (150–200 g) so the mixture remains easy to shape. For a richer flavor, stir in ½ cup (50 g) grated mature cheddar. You can also add 2 slices (about 60 g) of cooked, crumbled bacon or finely chopped cooked ham; these are optional rather than traditional requirements. For a meat-free version, leave them out. If you have no cabbage, use chopped cooked kale or another well-drained leafy green.

Storage and Reheating

Refrigerate cooked bubble and squeak within 2 hours in a shallow, covered container. It keeps for 3–4 days in the refrigerator. Reheat patties in a lightly oiled skillet over medium-low heat, turning once, until hot throughout; leftovers should reach 165°F (74°C). A microwave also works, though it softens the crust. To freeze, cool the patties promptly, wrap them well, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered skillet over low heat, then uncover briefly to crisp the outside.

Frequently Asked Questions

Why is it called bubble and squeak?
The name is commonly linked to the bubbling and squeaking sounds the vegetables can make as they fry. The dish is associated with British cooking and is often made from leftover potatoes and cabbage, though ingredients and proportions vary by household.

Can I make bubble and squeak with fresh vegetables?
Yes. Cook the potatoes and cabbage first, then cool them before mixing. Boil or steam the potatoes until tender and cook the cabbage until soft; drain both well. The recipe is especially convenient with leftovers, but it does not require them.

Can I make the mixture ahead?
You can mix and shape it up to 24 hours ahead, then cover and refrigerate it. Cooked potatoes and vegetables should be chilled promptly, and the prepared mixture should not sit at room temperature for more than 2 hours. Fry it directly from the refrigerator, allowing a few extra minutes for the center to heat.

How do I stop the cake from falling apart?
Use cold, fairly firm mashed potatoes and thoroughly drained cabbage. Avoid adding extra liquid or overloading the mixture with vegetables. Let the first side form a sturdy crust before turning; if a large cake seems difficult to handle, divide it into patties.

Can I bake bubble and squeak instead of frying it?
Yes. Press the mixture into an oiled, oven-safe dish and bake at 400°F (200°C) for about 25–35 minutes, until the top is browned and the center is hot. For more color, briefly broil it at the end while watching closely. The baked surface will be less evenly crisp than a pan-fried cake.

Is bubble and squeak gluten-free?
The basic ingredients can be gluten-free, but check the labels on Worcestershire sauce, prepared mashed potatoes, and any added seasonings. If using flour to bind the mixture, choose a gluten-free flour or omit it if the potatoes are firm enough.

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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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