Traditional bubble and squeak is a British way to turn leftover cooked potatoes and cabbage into a crisp, golden skillet cake. The vegetables are mashed together, then fried until the outside browns while the middle stays soft; the exact mix varies by household and by what is left over.
Ingredients
- 3 cups (450 g) cold cooked potatoes, peeled or unpeeled
- 2 cups (180 g) cold cooked cabbage, finely chopped and squeezed dry
- 2 tablespoons (30 ml) unsalted butter, divided
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
- ½ teaspoon (3 g) fine salt, or to taste
- ¼ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (8 g) all-purpose flour, optional, for a firmer cake
Instructions
- Prepare the vegetables. Roughly mash the cold potatoes in a large bowl, leaving some small pieces for texture. Add the chopped cabbage, salt and pepper. Mix until evenly combined. If the mixture feels wet or too loose to hold together, mix in the optional flour.
- Shape the mixture. Press the vegetables into one thick cake about ¾ inch (2 cm) deep, or shape into four smaller patties. A single cake is traditional in many homes and is easy to turn in sections; smaller patties are simpler to flip intact.
- Heat the pan. Set a large, heavy skillet over medium heat. Add the oil and 1 tablespoon (14 g) of the butter. When the butter has melted and is foaming gently, add the potato mixture. Press it into an even layer with a spatula.
- Brown the first side. Cook without stirring for 8–10 minutes. Check the underside at 8 minutes: it should be deep golden and release from the pan. If it is browning too quickly, lower the heat; if it is pale and soft, give it another minute or two. Do not rush this stage, since a firm crust helps the cake hold together.
- Turn and finish. For a large cake, cut it into four wedges and turn each wedge with a spatula. Alternatively, slide the cake onto a plate, invert the skillet over it, and carefully turn both together. Add the remaining 1 tablespoon (14 g) butter around the edges, then cook the second side for 8–10 minutes, until browned and hot throughout. If using leftover vegetables, heat the center thoroughly; a food thermometer should read 165°F (74°C), the USDA FSIS safe reheating temperature for leftovers.
- Serve. Transfer to a warm plate and serve promptly while the crust is crisp. Taste a small piece and add more salt or pepper if needed.
Tips
- Use cold, dry leftovers. Chilled potatoes and cabbage are easier to shape and brown. Drain cabbage well and squeeze out excess water; moisture can make the mixture steam and stick instead of crisping.
- Keep some texture. Mash the potatoes roughly rather than turning them into a smooth purée. A few chunks give the finished cake a more substantial, classic texture.
- Choose the right heat. Medium heat gives the center time to warm before the crust gets too dark. If the pan is too hot, reduce the heat and let the cake cook longer rather than scraping up a burnt underside.
- Make it without flour if it holds. The flour is optional and is mainly useful when the vegetables are loose. Too much can make the cake dense, so add only the stated amount if needed.
Serving Suggestions
Serve bubble and squeak as a hearty breakfast or brunch side with fried or poached eggs, grilled tomatoes, mushrooms or baked beans. It also works alongside roast beef, sausages or leftover roast dinner vegetables. For a simple lunch, serve a wedge with brown sauce, mustard or a spoonful of chutney, plus a green salad or pickled onions to cut through the buttery richness.
If serving with eggs, cook them until the whites and yolks are firm, or cook an egg dish to 160°F (71°C). Bubble and squeak is filling on its own, so add a light vegetable side when serving it as a main course.
Variations
Use other cooked vegetables: Replace some of the cabbage with cooked Brussels sprouts, kale, carrots or leeks. Keep the total amount of vegetables about the same and chop them finely; wetter vegetables may need extra draining.
Add onion: Cook ½ cup (75 g) finely chopped onion in a little of the butter until soft, then cool it briefly and mix it into the potatoes and cabbage. Raw onion can stay sharp and release moisture, so cook it first.
Make individual patties: Shape the mixture into four patties and fry them for about 5–7 minutes per side, adjusting the heat as needed. They have more browned surface area and are easier to turn, though they may need a little extra oil or butter.
Try a different cabbage: Savoy cabbage is a common choice, but ordinary green cabbage works well. Leftover cooked kale or Brussels sprouts offer a stronger, slightly more bitter flavor; there is no single required vegetable ratio.
Storage and Reheating
Refrigerate leftover bubble and squeak within 2 hours of cooking in a covered, shallow container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze portions in an airtight freezer-safe container for up to 2 months; thaw overnight in the refrigerator for more even reheating.
Reheat portions in a lightly buttered skillet over medium-low heat, turning once, until crisp again and hot in the center. You can also reheat them in a 350°F (175°C) oven for about 10–15 minutes, depending on thickness. For food safety, leftovers should reach 165°F (74°C) throughout; check the center with a food thermometer. Microwave reheating is convenient but softens the crust, so finish the portion briefly in a hot skillet if you want it crisp.
Frequently Asked Questions
Why is it called bubble and squeak?
The name is commonly associated with the bubbling and squeaking sounds vegetables can make as they fry. The dish is a traditional British way to use cooked potatoes and cabbage, especially leftovers, though recipes differ from kitchen to kitchen.
Can I make bubble and squeak with freshly cooked vegetables?
Yes. Cook the potatoes and cabbage first, then drain them very well and allow them to cool before mixing. Cold leftovers are convenient, but freshly cooked vegetables work if excess moisture is removed; warm, wet vegetables are more likely to fall apart and steam in the pan.
How do I stop it falling apart when I turn it?
Use a wide pan, press the mixture into an even layer and let the first side form a firm crust before turning. A large cake is easiest to flip in wedges. If the mixture is especially loose, add the optional tablespoon of flour or shape it into smaller patties.
Can bubble and squeak be made ahead?
You can mix and shape it up to a day ahead, cover it and refrigerate it until ready to cook. Cooked leftovers also reheat well, although the crust is best when freshly fried. Keep prepared or cooked vegetables refrigerated rather than leaving them at room temperature.
Is bubble and squeak vegetarian?
This recipe is vegetarian when made with vegetable-based ingredients and unsalted butter. For a vegan version, replace the butter with a plant-based alternative or use a little extra neutral oil; the flavor will be slightly less buttery.
What potatoes work best?
Floury or all-purpose potatoes mash easily and make a cohesive cake, but any leftover cooked potato can be used. Waxy potatoes stay in more distinct pieces, so mash them lightly and expect a looser, chunkier texture.
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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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