Bubble and Squeak Potato: Crisp, Easy Skillet Cakes

Bubble and squeak is a British way to turn leftover potatoes and cooked vegetables into a crisp, savory skillet cake. This version combines mashed potato with cabbage and onion, then browns it in a pan; the vegetables can vary, so it is a flexible dish rather than a single fixed recipe.

Ingredients

3 cups cold mashed potatoes (about 650 g), made with little or no added milk
2 cups finely chopped cooked cabbage (about 200 g), squeezed dry if wet
1 small yellow onion, finely diced (about 100 g)
2 tablespoons unsalted butter (28 g)
1 tablespoon neutral oil, such as canola (15 ml)
1 large egg (about 50 g), lightly beaten, optional; it helps bind a loose mixture
½ teaspoon fine salt (about 3 g), plus more to taste
¼ teaspoon black pepper (about 0.5 g)
1 teaspoon chopped fresh thyme (about 1 g), optional

Instructions

Prepare the vegetables: If using leftover cabbage, chop it finely and press out excess moisture with a clean towel or paper towel. Dice the onion. Cold, fairly dry vegetables make a mixture that holds together and browns instead of steaming.
Soften the onion: Heat the butter in a large nonstick or well-seasoned skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent but not deeply browned. Transfer it to a large bowl.
Mix the cakes: Add the potatoes, cabbage, salt, pepper and thyme, if using, to the bowl. Stir and fold until evenly combined, without beating the potatoes smooth. If the mixture feels crumbly and will not hold when pressed, mix in the beaten egg. If it is already cohesive, the egg is unnecessary.
Shape: Form the mixture into four even patties, each about ¾ inch (2 cm) thick. Press the edges together so the cakes do not split when turned. If the mixture is very soft, chill the patties for 10 minutes; this optional wait helps them keep their shape.
Brown the first side: Wipe out the skillet if needed, then add the oil and heat over medium. Arrange the patties in the pan with space between them; cook in batches if necessary. Cook undisturbed for 6–7 minutes, until the undersides are deep golden and release from the pan without tearing.
Turn and finish: Use a wide spatula to turn each cake carefully. Cook the second side for 6–7 minutes, until crisp and hot throughout. If the cakes brown too quickly before heating through, lower the heat to medium-low for the final few minutes. Serve hot.

Tips

Start with cold leftovers: Chilled mash is firmer and easier to shape than freshly made, warm potatoes. If making mash for this recipe, let it cool promptly and refrigerate it rather than leaving it out.
Keep the mix dry: Wet cabbage or potatoes can make the cakes soft and difficult to flip. Squeeze out cabbage well and avoid adding milk or cream to the potatoes. A tablespoon of flour (8 g) can help bind a particularly damp mixture, though it may make the cakes slightly denser.
Give the pan time: Do not crowd the skillet or move the cakes before a crust forms. Use medium heat; high heat can burn the outside while the middle stays cool. Add a little more oil between batches if the pan looks dry.
Handle egg safely: The egg is optional and is included only as a binder. Cook egg-containing cakes until the center reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checked with a food thermometer.

Serving Suggestions

Serve bubble and squeak as a hearty breakfast, a light lunch or a side dish. It pairs well with fried or poached eggs, baked beans, grilled tomatoes, sautéed mushrooms or a spoonful of brown sauce. For a fuller dinner, add roasted vegetables or a crisp green salad. If serving with meat, cook and handle that separately according to its safe temperature; the potato cakes do not need meat added to be satisfying.

Variations

Use cooked Brussels sprouts, kale, carrots or peas in place of some or all of the cabbage. Chopped cooked greens should be squeezed dry, while carrots and peas can go in as they are. Leftover roast potatoes work too: mash them roughly before mixing for a chunkier texture. For extra savoriness, fold in ½ cup (50 g) grated mature cheddar, or 2 tablespoons (15 g) finely chopped parsley for a fresher flavor. You can make one large cake instead of four patties, but it is harder to turn; use a plate to help invert it, and cook each side until well browned and hot through.

Storage and Reheating

Refrigerate cooked cakes within 2 hours in a covered container. They keep for 3–4 days in the refrigerator. Reheat in a lightly oiled skillet over medium-low heat, turning once, until crisp and hot throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. An oven or air fryer also works: heat at 350°F (175°C) until hot, then check the center reaches 165°F (74°C). Microwave reheating is convenient but softens the crust. Freeze cooked, cooled cakes in a sealed freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked cakes at room temperature for more than 2 hours.

Frequently Asked Questions

Why is it called bubble and squeak?
The name is traditionally associated with the sounds the mixture makes as it cooks in a pan. The dish is a familiar British way to use cooked potatoes and vegetables, but ingredients and methods vary between households.

Can I make bubble and squeak without egg?
Yes. Cold mashed potatoes usually bind the vegetables well, especially when they are not too wet. Press the mixture firmly into patties and chill for 10 minutes if it seems loose. The egg is an optional aid, not essential.

Can I use raw cabbage?
Cook it first. Raw cabbage releases moisture and takes longer to soften than the potato cakes need to cook. Briefly boil, steam or sauté it, then drain and chop it before mixing.

Can I make one large bubble and squeak cake?
Yes. Press the mixture into an even layer in a lightly oiled skillet and cook over medium to medium-low heat until the base is browned and the center is hot. Turn it with a large plate, then slide it back into the pan to brown the other side. A smaller, heavier cake is easier to flip than a very large one.

Why are my cakes falling apart?
Common causes are excess moisture, warm potatoes or turning the cakes too soon. Dry the cooked vegetables, use chilled mash, press the patties firmly and wait for a sturdy crust before flipping. Add the optional egg or a tablespoon of flour if the mixture still will not hold.

Can I prepare the mixture ahead?
Yes. Mix and shape the patties, cover them and refrigerate for up to 24 hours before cooking. Keep them chilled until the skillet is ready, and cook egg-containing patties to 160°F (71°C) at the center.

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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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