Why I’ll Love This Recipe
I love that this recipe helps me make the most of leftover vegetables.
I enjoy the crispy golden crust and soft, fluffy center.
I appreciate that it is budget-friendly and easy to prepare.
I like that I can customize it with different vegetables and herbs.
I find that it works equally well as a breakfast, lunch, dinner, or side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- mashed potatoes
- cooked cabbage, chopped
- cooked carrots, diced
- cooked Brussels sprouts, chopped (optional)
- onion, finely chopped
- butter
- olive oil
- salt
- black pepper
- fresh parsley, chopped
- green onions, sliced (optional)
Directions
- I combine the mashed potatoes, cooked cabbage, carrots, and any other leftover vegetables in a large bowl.
- I season the mixture with salt, black pepper, and chopped parsley.
- I heat the butter and olive oil in a large nonstick or cast-iron skillet over medium heat.
- I cook the chopped onion until it becomes soft and lightly golden.
- I add the potato and vegetable mixture to the skillet and gently press it into an even layer.
- I cook it without stirring until the bottom develops a crispy, golden crust.
- I carefully flip the mixture in sections or divide it into smaller patties to brown the other side.
- I cook until both sides are crisp and heated through.
- I garnish with green onions or fresh parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
I sometimes add cooked bacon or diced ham for extra savory flavor.
I enjoy mixing shredded cheddar cheese into the potatoes for a richer texture.
I like adding peas, corn, or spinach to use up even more leftover vegetables.
I occasionally season the mixture with smoked paprika or garlic powder for additional flavor.
I sometimes shape the mixture into individual patties for easier flipping and serving.
Storage/Reheating
I store leftover Bubble and Squeak in an airtight container in the refrigerator for up to 3 days.
I reheat it in a skillet over medium heat to restore the crispy exterior.
I also warm it in an air fryer or oven until heated through and crisp again.
I freeze cooked portions for up to 2 months and reheat them directly from frozen in the oven or air fryer.
FAQs
What is Bubble and Squeak?
I know Bubble and Squeak as a traditional British dish made from leftover mashed potatoes and cooked vegetables that are pan-fried until crispy and golden.
Why is it called Bubble and Squeak?
I understand that the name comes from the bubbling and squeaking sounds the vegetables make while cooking in the pan.
What vegetables can I use?
I enjoy using cabbage, carrots, Brussels sprouts, peas, kale, spinach, corn, or almost any leftover cooked vegetables.
Can I make Bubble and Squeak without leftovers?
Yes. I simply cook fresh potatoes and vegetables first, then combine and fry them just as I would with leftovers.
What can I serve with Bubble and Squeak?
I enjoy serving it with fried eggs, grilled sausages, bacon, roasted meats, baked beans, or a fresh green salad for a complete meal.
Conclusion
I enjoy making Bubble and Squeak because it is a simple, comforting recipe that turns everyday leftovers into something truly delicious. The crispy golden crust, tender potato filling, and flavorful vegetables create a satisfying dish that is perfect for any time of day. Whether I prepare it as a hearty breakfast, a quick lunch, or a comforting side dish, this classic recipe always helps me reduce waste while enjoying a homemade favorite.
PrintBubble and Squeak
Bubble and Squeak is a classic British comfort food made by pan-frying mashed potatoes and leftover vegetables until crisp and golden. It’s an easy, budget-friendly dish that’s perfect for breakfast, brunch, lunch, or as a hearty side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Pan Fry
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 3 cups mashed potatoes
- 2 cups cooked cabbage, chopped
- 1 cup cooked carrots, diced
- 1 cup cooked Brussels sprouts, chopped (optional)
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced (optional)
Instructions
- Combine the mashed potatoes, cooked cabbage, carrots, and any additional cooked vegetables in a large bowl.
- Season the mixture with salt, black pepper, and chopped parsley, stirring until well combined.
- Heat the butter and olive oil in a large nonstick or cast-iron skillet over medium heat.
- Cook the chopped onion until softened and lightly golden.
- Add the potato and vegetable mixture to the skillet, pressing it into an even layer.
- Cook without stirring for 8 to 10 minutes, or until the bottom develops a crispy, golden crust.
- Carefully flip the mixture in sections or divide it into smaller patties and cook the other side until crisp and heated through.
- Garnish with sliced green onions or fresh parsley and serve warm.
Notes
- Add cooked bacon or diced ham for extra savory flavor.
- Mix shredded cheddar cheese into the potatoes for a richer variation.
- Use peas, corn, spinach, or other leftover cooked vegetables.
- Season with smoked paprika or garlic powder for extra flavor.
- Shape the mixture into individual patties for easier flipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet, oven, or air fryer to restore the crispy texture.
- Freeze cooked portions for up to 2 months and reheat directly from frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 15 mg
