Irish Bubble and Squeak: Crispy Potato Cakes

Irish bubble and squeak is a skillet dish of mashed potatoes mixed with cooked cabbage or other leftover vegetables, shaped into cakes and fried until crisp outside and tender inside. It is a practical way to turn leftovers into a filling breakfast, lunch, or side dish; Irish households have their own variations, and the mixture need not follow one fixed formula.

Ingredients

3 cups (about 700 g) cold mashed potatoes, preferably plain or lightly buttered
2 cups (about 150 g) finely chopped cooked green cabbage, well drained
2 tablespoons (30 g) unsalted butter, divided
1 tablespoon (15 ml) neutral oil, such as rapeseed or canola oil
2 scallions, thinly sliced, about ¼ cup (25 g)
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (15 g) all-purpose flour, plus extra for shaping if needed

Instructions

Prepare the vegetables. If using leftover cabbage, squeeze or press out excess moisture; wet cabbage can make the cakes soft and difficult to turn. If starting with freshly cooked cabbage, cool it first and drain it very well. Chop it finely so it mixes evenly with the potatoes.
Make the mixture. Put the cold mashed potatoes in a large bowl. Add the cabbage, scallions, salt, pepper, and flour. Mix gently until combined, avoiding prolonged stirring that can make the potatoes gluey. The mixture should hold together when pressed. If it feels very loose, mix in another tablespoon (8 g) of flour; if it is stiff and crumbly, add a teaspoon of milk or water at a time.
Shape the cakes. Divide the mixture into 8 portions and form each into a patty about 3 inches (7.5 cm) wide and ½ inch (1.25 cm) thick. Press the edges together so they do not crack in the pan. Set the cakes on a plate while the skillet heats.
Heat the skillet. Set a large nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon (14 g) butter and the oil. When the butter has melted and is foaming gently, arrange half the cakes in the pan without crowding them. Leave space between cakes so steam can escape and the surfaces can brown.
Fry until crisp. Cook the first batch for 4–5 minutes on the first side, without moving it, until the underside is deep golden and releases fairly easily. Flip carefully with a thin spatula and cook for another 4–5 minutes. Reduce the heat slightly if the outside browns before the center is hot.
Finish the second batch. Transfer the cooked cakes to a warm plate. Add the remaining butter to the skillet and cook the remaining cakes in the same way. Serve hot, with crisp browned edges and a soft center. Because this version contains no meat or eggs, it does not require a meat or egg-dish temperature check; if you add meat or egg to the mixture, follow the relevant safe-temperature guidance in the variation notes.

Tips

Start with cold potatoes. Chilled mash is easier to shape and less likely to spread. Very loose mash may need a little extra flour, but add it gradually to avoid dense cakes.
Drain cabbage thoroughly. Leftover cooked cabbage works well, as does kale or savoy cabbage. If cabbage is hard to find, use well-drained cooked kale; it gives a more robust, slightly earthy flavor. Finely chopped cooked Brussels sprouts are another suitable substitute.
Let the crust form. Resist the urge to turn the cakes repeatedly. Give each side several undisturbed minutes so it can brown and become sturdy enough to flip.
Keep batches warm safely. If holding a batch briefly while you fry the rest, keep it hot, or refrigerate it within 2 hours. Do not leave cooked potato cakes at room temperature for longer than 2 hours.

Serving Suggestions

Serve the cakes hot as a breakfast or brunch side with fried or poached eggs, grilled tomatoes, and mushrooms. For a simple lunch, pair them with a green salad, pickled onions, or a spoonful of chutney. They also make a satisfying side with roast chicken, sausages, or a bowl of vegetable soup. Add a little chopped parsley or scallion just before serving for freshness.

For a crisp, rich finish, serve with a small pat of butter or a spoonful of sour cream. If serving with eggs, cook the egg dish until it reaches 160°F (71°C), the USDA FSIS safe minimum internal temperature for egg dishes; whole boiled eggs should be cooked until both yolk and white are firm.

Variations

Use other leftovers: Replace some or all of the cabbage with finely chopped cooked carrots, peas, leeks, kale, or Brussels sprouts. Keep the total amount of vegetables near 2 cups (150 g); extra moisture can make the mixture hard to handle.

Add cheese: Fold in ½ cup (55 g) grated sharp cheddar or a mature Irish cheese for a savory, melting center. Cheese can make the cakes softer, so chill the shaped patties for 15 minutes before frying if they feel fragile.

Include cooked meat: Stir in up to ½ cup (70 g) finely chopped cooked ham or bacon. Use meat that was cooked and stored safely, and reheat any leftovers to 165°F (74°C). Do not add raw meat to the potato mixture and expect the short pan-frying time to cook it safely.

Make one large cake: Press the mixture into a well-buttered skillet and cook over medium-low heat for about 8–10 minutes per side, turning it with a plate. The larger cake takes longer to heat through, so keep the heat moderate to brown it without scorching.

Storage and Reheating

Cool leftover cakes 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 them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months; thaw overnight in the refrigerator for the most even reheating.

Reheat refrigerated cakes in a lightly oiled skillet over medium-low heat for about 3–4 minutes per side, until hot throughout and crisp again. An oven at 350°F (175°C) works well for a larger batch; place the cakes on a baking sheet and heat for about 10–15 minutes, turning once. Reheat all leftovers to 165°F (74°C), as recommended by USDA FSIS. Avoid repeated reheating; warm only the portion you plan to eat.

Frequently Asked Questions

Why is it called bubble and squeak?
The name is commonly associated with the sounds that vegetables make as they cook in a pan. The dish is often made from leftover potatoes and cabbage, though the exact vegetables vary by household and region.

Is Irish bubble and squeak the same as colcannon?
They are related in their use of potatoes and cabbage or leafy greens, but they are prepared differently. Colcannon is usually mashed and served soft, often with butter, while bubble and squeak is formed into cakes or a skillet cake and fried until browned.

Can I make the mixture ahead?
Yes. Mix and shape the cakes, cover them, and refrigerate for up to 24 hours before frying. Keep them chilled until the skillet is ready, and add a light dusting of flour if the surface becomes damp.

Can I use freshly mashed potatoes?
Yes, but let them cool until no longer warm before mixing and shaping. Fresh mash can hold more steam and be softer than chilled leftovers, so add flour only as needed and allow the shaped cakes to chill briefly if they seem fragile.

Why are my cakes falling apart?
The mixture may be too wet, the cakes may be too thick, or they may have been flipped before a crust formed. Drain the cabbage, use cold potatoes, make modestly sized patties, and leave each side undisturbed until golden.

Can I cook them in an air fryer?
Yes. Brush or spray the shaped cakes lightly with oil and cook in a single layer at 400°F (200°C) for about 10–14 minutes, turning once. Air fryers vary, so check for a crisp, browned surface and a hot center before serving.

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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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