Ready made bubble and squeak turns leftover mashed potatoes and cooked vegetables into a crisp, golden British skillet meal. The mixture is pressed into a pan and fried until browned outside and tender inside, making it an easy lunch or side dish; the vegetables vary from kitchen to kitchen.
Ingredients
- 3 cups (700 g) cold mashed potatoes
- 2 cups (300 g) cold cooked vegetables, such as chopped cabbage, Brussels sprouts, carrots, or peas
- 2 tablespoons (30 ml) unsalted butter
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or sunflower
- ½ teaspoon (3 g) fine salt, or to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 2 tablespoons (30 ml) chopped fresh parsley, optional
Instructions
- Prepare the leftovers. Remove the potatoes and vegetables from the refrigerator just before mixing. Chop any large vegetable pieces into roughly ½-inch (1-cm) pieces. If the vegetables seem wet, pat them dry with a clean towel; excess moisture makes the mixture harder to brown.
- Mix. Put the potatoes and vegetables in a large bowl. Add the salt, pepper, and parsley, if using. Fold together until evenly distributed, keeping some texture rather than mashing the mixture smooth. Taste a small amount and adjust the seasoning if needed.
- Heat the pan. Set a large, heavy nonstick or well-seasoned skillet over medium heat. Add the butter and oil. When the butter has melted and the pan is hot but not smoking, swirl to coat the base.
- Shape and brown. Add the potato mixture and press it into an even layer about ¾ inch (2 cm) thick. Cook without stirring for 8–10 minutes, until the underside is deeply golden and releases fairly easily when lifted with a thin spatula. If it is browning too quickly, reduce the heat to medium-low.
- Turn and finish. For easier turning, divide the mixture into four portions and flip each with a broad spatula. Alternatively, slide the cake onto a large plate, place the skillet upside down over it, and carefully invert the two together; then slide the cake back into the pan. Cook the second side for 8–10 minutes, until crisp and hot throughout. Serve right away.
Tips
- Start with cold leftovers. Chilled mash is firmer and easier to shape than freshly made, warm potatoes. If you only have warm leftovers, spread them briefly in a shallow dish to cool before frying.
- Keep the vegetables fairly dry. Drain boiled vegetables thoroughly, and squeeze out excess moisture from thawed frozen vegetables. Watery vegetables can make the cake soft and cause it to break when turned.
- Let the crust form. Resist stirring or repeatedly checking the underside. A steady medium heat and several undisturbed minutes give the potatoes time to brown and hold together.
- Use what you have, with sensible proportions. Aim for about three parts potato to two parts vegetables by volume. Cabbage is traditional in many versions, but cooked greens, carrots, peas, or sprouts work well. Avoid adding uncooked vegetables, which may remain hard during the short frying time.
Serving Suggestions
Serve bubble and squeak hot as a hearty breakfast, lunch, or side dish. It pairs well with fried or poached eggs, baked beans, grilled tomatoes, sautéed mushrooms, or a simple green salad. For a more substantial meal, add leftover roast meat or serve it alongside sausages. A spoonful of brown sauce, mustard, or chutney can add a sharp contrast to the rich, buttery crust.
If you serve it with eggs, cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum internal temperature. For a plain fried egg, cook until the white and yolk are firm if you want to avoid a thermometer reading.
Variations
Classic cabbage: Use chopped cooked cabbage or Brussels sprouts for all the vegetables, or combine them with a little carrot. Cabbage gives the dish its familiar savory character and works especially well with mashed potatoes.
Cheesy: Fold in ½ cup (55 g) grated mature cheddar. It adds a savory, creamy note and may make the bottom brown faster, so keep the heat moderate.
Onion and herbs: Add ¼ cup (40 g) finely chopped cooked onion and 1 tablespoon (4 g) chopped chives. Cook the onion before mixing; raw onion may not soften enough in the pan.
Individual patties: Shape the mixture into eight patties, each about ½ inch (1 cm) thick. Fry in batches for about 4–5 minutes per side, adding a little more oil or butter as needed. Small patties are easier to flip, though they need more attention to avoid over-browning.
Vegan option: Replace the butter with another tablespoon (15 ml) of oil or use a plant-based butter suitable for frying. The result will be slightly less buttery but still crisp and savory.
Storage and Reheating
Refrigerate cooked bubble and squeak within 2 hours in a covered container. It keeps for 3–4 days in the refrigerator. To freeze, cool it promptly, wrap portions well, and freeze for up to 2 months for best texture; thaw overnight in the refrigerator before reheating.
Reheat portions in a lightly oiled skillet over medium-low heat, turning once, until piping hot throughout. You can also use a 350°F (175°C) oven for about 10–15 minutes, depending on portion thickness. Leftovers should reach 165°F (74°C) when reheated, the USDA FSIS safe temperature; check the center with a food thermometer. A microwave works for quick reheating, but the crust will soften.
Frequently Asked Questions
Why is it called bubble and squeak?
The name is commonly linked to the bubbling and squeaking sounds made as the vegetables and potatoes fry. It is a British dish often made from leftovers, and ingredient combinations differ by household.
Can I make bubble and squeak with ready-made mashed potatoes?
Yes. Plain ready-made mashed potatoes work well. If they are loose or very creamy, mix in cooked vegetables gradually and use enough vegetables to make a firm mixture. Very soft mash may need a little longer to brown and can be harder to turn.
Do the potatoes and vegetables need to be cold?
Cold leftovers are easiest to shape and less likely to fall apart. They do not need to be completely chilled if you are cooking immediately, but warm, loose mash can make a softer cake. Do not leave cooked leftovers at room temperature for more than 2 hours.
How do I keep it from falling apart?
Use a thick mixture, chop the vegetables small, and dry them well. Press the mixture into the pan and wait until the first side has a solid golden crust before turning. If it still seems loose, cook it as smaller patties, which are easier to handle.
Can I cook it in an air fryer?
Yes. Shape the mixture into patties, brush or spray lightly with oil, and air-fry at 375°F (190°C) for about 10–14 minutes, turning halfway. Air fryers vary, so check early; cook until browned and hot through, and verify reheated leftovers reach 165°F (74°C).
Can I prepare it ahead?
You can mix the cold potatoes and vegetables up to a day ahead, cover, and refrigerate. Fry just before serving for the best crust. Keep the mixture refrigerated until cooking, and discard it if it has been left at room temperature longer 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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