Bubble and squeak

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Bubble and squeak is a traditional English dish, named after the sound made whilst cooking, and made with the shallow-fried leftover vegetables from a roast dinner. Whether you have leftovers or cook this old-fashioned classic from fresh, be sure to give it a really good “squeak” in the pan so it turns a rich  honey brown. Serve it warm bread for a quick vegetarian supper, or as an accompaniment to grilled pork chops or fried eggs.The main ingredients of bubble and squeak are potato and cabbage, but carrots, peas, Brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. Bubble and squeak is often served with cold meat from the Sunday roast, and pickles or brown sauce.


(served four)

1 medium onion

450 g floury potatoes, cooked and mashed

225 g cooked cabbage or Brussels sprouts, finely chopped

60 ml/ 4 tbsp vegetable oil

salt and ground black pepper, to taste


Heat 30 ml / 2 tbsp of the oil in a heavy frying pan. Add the onion and cook over a medium heat, stirring frequently, until softened but not browned.

In a large bowl, mix together the potatoes and cooked cabbage or Brussels sprouts and season with salt and plenty of ground black pepper to taste.

Add the vegetables to the pan with the cooked onions, stir well, then press the vegetable mixture into a large, even cake.

Cook over a medium heat for about 15 minutes, until the cake has browned underneath.

Invert a large plate over the pan and, holding it tightly against the pan, turn them both over together.

Lift off the frying pan, return it to the heat and add the remaining oil. When hot, slide the cake back into the pan, browned side uppermost.

Cook over a medium heat for 10 minutes, or until the underside is golden brown. Serve hot, in wedges.

In your bubble and squeak you can also add any leftover gravy from a roast dinner for a really delicious flavour.