Bubble and Squeak Ingredients and How to Cook Them

Bubble and squeak is a British dish of cooked potatoes and cabbage or other leftover vegetables, mashed together and fried until crisp and golden. It is especially associated with using leftovers from a roast dinner, but it also works with freshly cooked vegetables for a simple breakfast, lunch, or side dish.

Ingredients

2 cups (300 g) cooked, cold potatoes, peeled if desired
2 cups (180 g) cooked cabbage, finely chopped and well drained
1 cup (120 g) cooked carrots, chopped; or use additional cabbage or another cooked vegetable
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
½ teaspoon fine salt, or to taste
¼ teaspoon freshly ground black pepper
1 tablespoon (15 g) chopped fresh parsley, optional

Instructions

Prepare the vegetables. Pat the cooked cabbage and carrots dry with a clean towel or paper towels so they do not make the mixture wet. Put the potatoes in a large bowl and roughly mash them with a fork or potato masher, leaving some small pieces for texture.
Mix. Add the cabbage, carrots, salt, pepper, and parsley, if using. Stir until evenly combined. Taste a small amount and adjust the seasoning; leftovers may already be salted, so start conservatively.
Shape the mixture. Form it into four patties about ½ inch (1.25 cm) thick. Press them firmly enough to hold together, but do not compact them into dense cakes. If the mixture feels too loose to shape, stir in another ½ cup (75 g) mashed potato if available.
Heat the pan. Place a large nonstick or well-seasoned skillet over medium heat. Add the butter and oil. Once the butter has melted and is foaming gently, swirl to coat the base. Avoid letting the butter brown heavily before the patties go in.
Fry the patties. Carefully add the patties in a single layer, leaving a little space between them. Cook for 6–7 minutes without moving them, until the undersides are deeply golden and crisp. If your skillet is not large enough, cook in batches; add a little more oil between batches if the pan looks dry.
Turn and finish. Turn each patty with a thin spatula and cook the second side for another 6–7 minutes. If the outside is browning too quickly before the patties are hot through, lower the heat to medium-low and give them a few extra minutes. Serve hot, with the crisp side facing up.

Tips

Use cold, dry leftovers. Chilled potatoes are easier to shape than freshly boiled ones, and excess moisture in the cabbage can make patties fall apart. Drain cooked vegetables thoroughly before mixing.
Keep some texture. Mash the potatoes roughly rather than beating them smooth. A few small potato pieces help create a satisfying contrast between the soft center and browned crust.
Choose the right pan heat. Medium heat gives the patties time to warm through while their surfaces turn crisp. High heat can scorch the outside; low heat may leave them pale and soft.
Adapt the proportions. The quantities are a guide, not a rigid rule. Aim for a mixture that holds together, with potatoes making up roughly half or a little more of the vegetables. Add a spoonful of potato if it is wet, or a little cabbage if it is stiff.

Serving Suggestions

Serve bubble and squeak straight from the pan as a breakfast or brunch side with fried or poached eggs, grilled tomatoes, or sautéed mushrooms. It also pairs well with roast chicken, sausages, or cold slices of leftover roast meat, plus mustard or a spoonful of brown sauce. For a lighter plate, add a crisp green salad dressed with a simple vinaigrette.

The patties are filling enough to serve as the main part of a meat-free meal. Add a fried egg or a serving of baked beans if you want something more substantial. If serving with eggs, cook them until the whites and yolks are firm, or cook egg dishes to 160°F (71°C) according to USDA FSIS guidance.

Variations

Use different vegetables: Replace the carrots with cooked Brussels sprouts, kale, leeks, or peas. Chop leafy vegetables finely and drain them well. These are practical variations rather than fixed rules; the name covers many household combinations of leftover vegetables.

Make one large cake: Instead of shaping individual patties, press the mixture into the hot skillet as one even layer. Cook over medium to medium-low heat until the base is crisp, about 8–10 minutes, then cut it into quarters and turn each piece to brown the other side for 6–8 minutes.

Add onion or cheese: Mix in ¼ cup (40 g) finely chopped onion that has been sautéed until soft, or up to ½ cup (50 g) grated mature cheddar. Cooked onion adds sweetness; cheese makes the center richer and may brown faster, so keep the pan at medium heat.

Make it vegan: Replace the butter with another tablespoon (15 ml) of neutral oil or use a plant-based butter suitable for frying. The patties will still brown, though the flavor will be a little less buttery.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze the cooled patties in a single layer, then transfer them to a freezer-safe container for up to 2 months; thaw overnight in the refrigerator for more even reheating.

Reheat in a lightly oiled skillet over medium heat for several minutes per side, until hot throughout and crisp again. You can also use an oven or toaster oven set to 350°F (175°C), heating the patties on a baking sheet until hot. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid reheating the same portion more than once.

Frequently Asked Questions

What are the essential bubble and squeak ingredients?
The basic ingredients are cooked potatoes and cooked cabbage, seasoned and fried in butter or oil. Carrots and other leftover vegetables are common additions, but you can leave them out. Potatoes help bind the vegetables and give the patties a crisp exterior.

Can I make bubble and squeak with fresh vegetables?
Yes. Cook the potatoes until tender and boil or steam the cabbage and any other vegetables until just soft, then drain them very well and let them cool before mixing. The recipe is particularly convenient with leftovers, but fresh-cooked vegetables work just as well.

Why are my patties falling apart?
The mixture may be too wet, too loosely packed, or lacking enough potato. Drain the vegetables thoroughly, press the patties together gently, and add a little more mashed potato if needed. Let the first side cook undisturbed until a firm crust forms before turning.

Can I make bubble and squeak without cabbage?
Yes. Use cooked Brussels sprouts, kale, leeks, or another firm, well-drained vegetable instead. Cabbage is traditional in many versions, but the dish is a flexible way to use cooked vegetables, and the flavor will change with your choice.

Can I cook it as one large cake?
Yes. Press the mixture into a single layer in the skillet and cook until the underside is well browned. Divide it into sections before turning so each piece is easier to flip and less likely to break.

Can I prepare the mixture ahead?
You can mix and shape the patties up to a day ahead, cover them, and refrigerate them. Cook them directly from the refrigerator, allowing a few extra minutes if needed, and make sure the centers are hot. Refrigerate prepared mixture promptly and do not leave it at room temperature for more than 2 hours.

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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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