Two Fat Ladies Bubble and Squeak Recipe

Bubble and squeak is a British way to turn cooked potatoes and cabbage into a crisp-edged, tender skillet cake, often served for breakfast or as a side. This version follows the hearty, straightforward style associated with Two Fat Ladies: mash the leftovers together, fry them slowly in butter, and let a golden crust form before turning.

Ingredients

2 cups (400 g) cold, cooked mashed potatoes
2 cups (180 g) cooked cabbage, finely chopped and squeezed dry
2 tablespoons (28 g) unsalted butter, divided
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
½ teaspoon (3 g) fine salt, or to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 teaspoon (5 ml) Worcestershire sauce, optional

Instructions

Prepare the vegetables. If using leftover cabbage, chop it into small pieces and press out excess liquid with clean hands or a clean kitchen towel. Damp cabbage can make the mixture loose and prevent a crisp crust. The potatoes should be cold and firm enough to hold their shape; if they are very stiff, break them up with a fork.
Mix the bubble and squeak. Put the potatoes and cabbage in a bowl. Add the salt, pepper, and Worcestershire sauce if using. Stir and mash lightly until evenly combined, but do not beat the mixture smooth. Taste a small amount and adjust the seasoning; if the leftover vegetables were already seasoned, start with less salt.
Shape the cake. Press the mixture into one compact cake about ¾ inch (2 cm) thick, roughly the width of a 10-inch (25 cm) skillet. Alternatively, shape it into four smaller patties, which are easier to flip. If the mixture seems too wet to hold together, mix in 1 tablespoon (8 g) of flour at a time, using no more than 2 tablespoons (16 g); flour is a practical fix, not essential to the traditional idea.
Heat the pan. Set a large nonstick or well-seasoned 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. Spread it evenly and press it down with a spatula so it makes good contact with the pan.
Brown the first side. Cook without moving the cake for 8–10 minutes. Keep the heat at medium or medium-low; the bottom should turn deep golden rather than dark brown before the center warms through. If the butter begins to smoke or the edges brown too quickly, lower the heat.
Turn and finish cooking. Loosen the edges with a spatula. For one large cake, slide it onto a plate, place the skillet over the plate, and carefully invert them together; use oven mitts and keep your face and hands away from hot fat. Add the remaining 1 tablespoon (14 g) butter, then slide the cake back into the pan, uncooked side down. For patties, turn each one with a wide spatula. Cook another 8–10 minutes, until crisp outside and hot throughout. Serve promptly.

Tips

Use cold leftovers. Chilled mashed potatoes are easier to shape and less likely to fall apart. Freshly cooked potatoes can work, but let them cool and steam-dry first.
Dry the cabbage well. Savoy or green cabbage both work. If you have no cooked cabbage, cook about 3 cups (210 g) thinly sliced fresh cabbage until tender, drain thoroughly, and cool before mixing.
Choose your pan size to suit the mixture. A large skillet gives a thin cake with more crisp surface; a smaller pan gives a thicker center that needs gentler, longer cooking. Patties make turning simpler.
Do not rush the crust. Pressing the cake down and leaving it undisturbed helps it brown and bind. Too much stirring or flipping can break it into loose pieces.

Serving Suggestions

Serve bubble and squeak hot with fried or poached eggs, grilled tomatoes, or baked beans for a filling breakfast. It also works beside roast meat, sausages, or a simple green salad as a lunch or supper side. A spoonful of brown sauce, mustard, or HP-style sauce adds a sharp, savory contrast; a little melted butter is enough if you prefer to keep the flavor simple.

Variations

The name is commonly used for versions made from leftover potatoes and vegetables, so proportions vary with what is on hand. Replace some of the cabbage with cooked Brussels sprouts, kale, carrots, or peas; chop larger vegetables finely so the cake holds together. Leeks or sautéed onions add sweetness. For a richer version, fold in 2 tablespoons (30 ml) cream, though extra moisture may mean you need a little flour. A pinch of mustard powder or chopped fresh parsley is another easy addition. Keep the potatoes as the main ingredient so the mixture still forms a cohesive cake.

Storage and Reheating

Refrigerate cooked bubble and squeak within 2 hours in a covered container, and use it within 3–4 days. To reheat, warm patties in a lightly oiled skillet over medium-low heat, turning once, until hot all the way through; leftovers should reach 165°F (74°C). A microwave is convenient, but it softens the crust, so finish briefly in a skillet if you want it crisp again. Freeze portions in an airtight 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 food at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Why is it called bubble and squeak?
The name is generally understood to refer to the sounds the ingredients make as they cook in a pan. The dish is a familiar British way of using cooked potatoes and vegetables, especially leftovers.

Can I use raw potatoes?
Not directly in this recipe. The potatoes need to be cooked first so they mash and bind with the cabbage. Boil or steam peeled, diced potatoes until tender, drain them well, and cool before mixing.

How do I stop the cake falling apart?
Use cold potatoes, drain the cabbage thoroughly, press the mixture firmly into shape, and let the first side brown before trying to turn it. If it is still loose, stir in a little flour or make smaller patties.

Can I make bubble and squeak ahead?
Yes. Mix and shape the cake up to a day ahead, cover it, and refrigerate. Fry it straight from the refrigerator, allowing a few extra minutes so the center heats through. Keep it refrigerated until cooking.

Can I make it without butter?
Yes. Replace the butter with an equal amount of olive oil or another cooking oil. Butter gives a particularly savory flavor and helps the crust brown, while oil makes the recipe dairy-free if the potatoes and other additions are also dairy-free.

Is bubble and squeak a complete meal?
It can be served as a meal with eggs or beans, but this recipe is mainly a potato-and-cabbage dish. Add a protein-rich accompaniment if you want a more substantial plate.

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