Vegetarian Bubble and Squeak with Crispy Edges

Vegetarian bubble and squeak is a British skillet cake made from mashed potatoes and cooked cabbage, browned until crisp outside and tender within. It is a practical way to turn leftover vegetables into a hearty breakfast, lunch, or supper, and this version uses onion and a little mustard for extra flavor.

Ingredients

2 tablespoons (30 ml) neutral oil, divided
1 medium yellow onion, finely chopped, about 1 cup (150 g)
3 cups (450 g) cooked, cold mashed potatoes
2 cups (150 g) finely shredded cooked cabbage, squeezed dry; savoy or green cabbage both work
1 cup (100 g) finely chopped cooked carrots or Brussels sprouts, optional
1 teaspoon (5 g) Dijon mustard
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (1 g) ground black pepper
2 tablespoons (8 g) chopped fresh parsley, optional
1 tablespoon (14 g) butter, optional, for a richer crust

Instructions

Prepare the vegetables. If starting with freshly cooked vegetables, let them cool until easy to handle and drain them well. Squeeze excess water from the cabbage in a clean kitchen towel or with your hands; wet vegetables can make the mixture loose and prevent browning. The vegetables should be cold or at room temperature before mixing.
Soften the onion. Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent but not deeply browned. Transfer it to a large bowl.
Mix the bubble and squeak. Add the mashed potatoes, cabbage, optional carrots or Brussels sprouts, mustard, salt, pepper, and parsley to the bowl. Mix until evenly combined, breaking up large clumps but keeping some texture. Taste a small amount and adjust the seasoning. If the mixture feels very loose, mix in a little more cold mashed potato; avoid adding flour, which can make the cakes dense.
Shape the cake. Press the mixture into one large cake about 8 inches (20 cm) across and 1 inch (2.5 cm) thick, either in the skillet or on a plate ready to slide in. For easier turning, divide it into four smaller patties and press each firmly together.
Brown the first side. Wipe out the skillet if needed and heat the remaining 1 tablespoon (15 ml) oil over medium heat. Add the butter, if using. Carefully place the large cake or patties in the pan. Cook without moving for 8–10 minutes, until the underside is deep golden and crisp. If the base is browning too quickly, lower the heat; a moderate temperature gives the middle time to warm through.
Turn and finish. For one large cake, place a plate over the skillet, invert the cake onto it, then slide it back into the pan browned-side up. Alternatively, cut the cake into quarters and turn each piece with a wide spatula. Cook for another 8–10 minutes, until the second side is crisp and the center is piping hot. Small patties may need about 6–8 minutes per side. Serve hot.

Tips

Start with cold leftovers. Cold mash is easier to shape and less likely to turn pasty. Freshly cooked vegetables are fine, but cool and drain them first.
Keep the cabbage dry. Excess moisture is the main reason the cake falls apart or steams instead of crisping. Squeeze cooked cabbage well, and cook off any water in the pan before mixing.
Use a broad pan and steady heat. A heavy skillet helps the crust brown evenly. Resist pressing down repeatedly or moving the cake too soon; let the underside set before you try to turn it.
Make turning easier. A large cake is traditional in style, but individual patties are simpler to flip. If the mixture is crumbly, add a spoonful of mashed potato rather than extra oil.

Serving Suggestions

Serve bubble and squeak straight from the pan with fried or poached eggs, baked beans, grilled tomatoes, or a green salad. For a simple supper, add a spoonful of brown sauce, ketchup, or mustard on the side. It also pairs well with vegetarian gravy and roasted vegetables. If serving eggs, cook them until the whites and yolks are set, or follow safe egg-handling guidance for the style you prefer.

Variations

Use leftover kale, collard greens, leeks, peas, or finely chopped broccoli in place of some or all of the cabbage. Keep the total amount of cooked vegetables close to the recipe’s quantity, and drain watery vegetables before mixing. A little grated cheddar adds a savory, rich note; mix in about ½ cup (50 g), knowing the cheese may make the cake softer.

For a dairy-free version, omit the butter and use oil. Add a pinch of smoked paprika or chopped chives for a different flavor. You can also make smaller, thinner patties for extra crisp edges, or leave out the optional carrots and Brussels sprouts for a straightforward potato-and-cabbage version.

Storage and Reheating

Cool leftovers promptly and refrigerate in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Freeze cooked patties in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months; thaw overnight in the refrigerator for more even reheating.

Reheat patties in a lightly oiled skillet over medium-low heat for about 4–6 minutes per side, turning once, until hot throughout. An oven or toaster oven at 350°F (175°C) works too; heat for roughly 10–15 minutes, depending on thickness. For food safety, leftovers should reach 165°F (74°C), checked with a food thermometer. Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

Why is it called bubble and squeak?
The name is traditionally associated with the sounds the vegetables make as they cook in the pan. Recipes differ between households and regions, but mashed potato and cooked cabbage are the familiar base.

Can I make bubble and squeak without leftovers?
Yes. Cook potatoes, cabbage, and any other vegetables, then let them cool and drain thoroughly before mixing. The recipe works best when the mash is fairly firm rather than loose or creamy.

How do I stop the cake from falling apart?
Use cold mashed potatoes, remove as much water as possible from the cabbage, and press the mixture firmly together. Shape smaller patties if you are unsure about flipping one large cake, and wait until a good crust has formed before turning.

Can I make it ahead?
You can mix and shape the cake up to a day ahead, cover it, and refrigerate it. Cook it cold from the refrigerator, allowing a few extra minutes over moderate heat so the center warms before the outside gets too dark.

Can I use raw cabbage?
Cook it first. Raw cabbage releases moisture and takes longer to soften than the potatoes need to brown. Briefly sauté or boil it, drain it well, and cool it before mixing.

Is bubble and squeak always vegetarian?
The potato-and-cabbage mixture can be vegetarian, but recipes and accompaniments vary. Check that the butter, gravy, and any sauces suit your needs; for a vegan version, use oil and serve with plant-based accompaniments.

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

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