Colcannon vs Bubble and Squeak: Key Differences

Colcannon and bubble and squeak are comforting potato-and-greens dishes, but they are cooked differently: Irish colcannon is creamy mashed potato mixed with cabbage or kale, while British bubble and squeak is usually a pan-fried patty or cake made from leftover cooked vegetables and potato. This recipe makes one batch of each so you can compare their texture and flavor side by side; regional and household versions vary.

Ingredients

2 lb (900 g) starchy potatoes, such as russets, peeled and cut into 1½-inch (4 cm) chunks
4 tbsp (56 g) unsalted butter, divided
½ cup (120 ml) whole milk, warmed, plus 1–2 tbsp (15–30 ml) as needed
1 tsp (6 g) fine salt, divided, plus more for the cooking water
¼ tsp (0.5 g) black pepper, plus more to taste
3 cups (210 g) finely sliced green cabbage, divided
2 scallions, thinly sliced (about ¼ cup/25 g), divided
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil

Instructions

Boil the potatoes. Put the potatoes in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Salt the water, bring it to a boil, then reduce to a steady simmer. Cook for 15–18 minutes, until a knife slides easily into the largest pieces. Drain well and leave in the colander for 2 minutes so excess steam escapes.
Cook the greens. While the potatoes boil, melt 1 tablespoon (14 g) of butter in a skillet over medium heat. Add 1½ cups (105 g) cabbage and half the scallions. Cook for 5–7 minutes, stirring now and then, until tender but still green. If the pan looks dry, add a tablespoon of water. Transfer the vegetables to a bowl and set aside.
Make the colcannon. Return half the drained potatoes to the saucepan and mash until mostly smooth. Stir in half the remaining butter, ¼ cup (60 ml) warm milk, ½ teaspoon (3 g) salt, and a pinch of pepper. Fold in the cooked cabbage and scallions. Add a splash more milk if needed: colcannon should be soft and creamy, not runny. Cover and keep warm while you prepare the other portion.
Prepare the bubble-and-squeak mixture. Mash the remaining potatoes with 1 tablespoon (14 g) butter, ¼ cup (60 ml) warm milk, the remaining ½ teaspoon (3 g) salt, and a pinch of pepper. Fold in the remaining 1½ cups (105 g) cabbage and scallions. The mixture should hold together when pressed; avoid adding extra milk, which can make the cakes difficult to brown.
Shape and fry. Divide the potato mixture into four portions and press each into a patty about ¾ inch (2 cm) thick. Heat the oil and the final 1 tablespoon (14 g) butter in a clean nonstick or well-seasoned skillet over medium heat. Add the patties without crowding; cook in batches if necessary. Fry for 4–5 minutes per side, until deeply golden and crisp. Turn carefully with a wide spatula. If the centers are still cool, lower the heat and cook for another 2–3 minutes per side.
Serve both styles. Spoon the creamy colcannon onto plates and add the bubble-and-squeak cakes alongside. Finish either dish with a little extra butter and black pepper, if you like.

Tips

Dry potatoes mash better. Drain them thoroughly and let them steam in the colander before mashing. Wet potatoes can turn gluey when worked too much.
Choose the right cabbage texture. Slice cabbage thinly so it softens quickly. For a traditional alternative, use chopped kale; remove tough stems and allow a few extra minutes of cooking.
Use leftovers for the British cakes. Bubble and squeak is often made with leftover mashed potatoes and cooked vegetables. Chilled leftovers are firmer and easier to shape; use about 4 cups (900 g) potato mixture and 1½ cups (105 g) cooked greens for this batch.
Keep the pan at moderate heat. Too-high heat can brown the outside before the center warms. If the patties stick, give them another minute to form a crust before trying to turn them.

Serving Suggestions

Serve colcannon as a substantial side with roast chicken, sausages, bacon, or a simple fried egg, or offer it as a meat-free main with buttered peas. Bubble and squeak works well beside roast meat and gravy, but the crisp cakes are also good with a poached or fried egg. For a side-by-side tasting, keep the accompaniments simple: a little butter, black pepper, and a spoonful of gravy or mustard are plenty.

Variations

Use kale in place of cabbage for a more robust, slightly earthy colcannon; blanch it briefly if the leaves are especially tough. Leeks can replace some or all of the scallions: soften ½ cup (50 g) finely sliced leeks in the butter before mixing them into the potatoes. For bubble and squeak, fold in up to 1 cup (150 g) chopped cooked carrots, Brussels sprouts, or peas along with the cabbage. These vegetables add moisture, so keep the potato mixture firm and press the patties gently rather than packing them tightly. For a dairy-free version, use unsweetened plant milk and a plant-based butter alternative; the flavor and browning may differ slightly.

Storage and Reheating

Refrigerate leftovers within 2 hours in shallow, covered containers. Keep the colcannon and bubble-and-squeak cakes refrigerated for 3–4 days. Freeze either preparation in an airtight container for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat leftovers until they reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Warm colcannon in a covered saucepan over low heat with a splash of milk, stirring often. Re-crisp the cakes in a lightly oiled skillet over medium-low heat, turning once; check the center with a food thermometer. A microwave is also suitable, though it will soften the cakes.

Frequently Asked Questions

What is the main difference between colcannon and bubble and squeak?
Colcannon is mashed potato combined with cooked cabbage or kale and often scallions, served soft and creamy. Bubble and squeak is generally a mixture of potato and cooked vegetables formed into a patty or cake and fried until crisp. The latter is especially associated with using leftovers.

Which dish is Irish, and which is British?
Colcannon is an Irish potato dish traditionally made with cabbage or kale. Bubble and squeak is a British dish, commonly made from leftover potatoes and vegetables. Both have many home-style versions, so exact ingredients and shapes are not fixed.

Can I make bubble and squeak with fresh vegetables?
Yes. Cook the cabbage until tender before mixing it with the potatoes, as in this recipe. Other vegetables should also be cooked first; raw vegetables can release water and will not soften properly inside the patties during the short frying time.

Why are my bubble-and-squeak cakes falling apart?
The mixture may be too wet, the patties may be too thin, or they may have been turned before a crust formed. Use well-drained potatoes, keep added milk modest, shape cakes about ¾ inch (2 cm) thick, and let each side brown before flipping.

Can I prepare either dish ahead?
Yes. Cook and mash the potatoes and greens up to a day ahead, then refrigerate promptly. Colcannon can be gently reheated with a splash of milk. Shape bubble-and-squeak cakes while the mixture is cold, then fry them just before serving for the crispest crust.

Is colcannon supposed to be smooth?
It should be mashed and creamy, but it does not need to be perfectly smooth. A few small potato pieces are fine. Avoid using a blender or food processor, which can overwork the potatoes and make them sticky.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).