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Bubble and Squeak
A classic British dish made from leftover mashed potatoes and cooked cabbage (or Brussels sprouts), fried until golden and crispy. Traditionally served the day after a Sunday roast, it's a comforting and economical way to use up leftovers.
🧂 Ingrédients
- 500 g Cold mashed potatoes(Must be cold and firm for best results. Room temperature is acceptable if they are very firm.)
- 300 g Cooked cabbage or Brussels sprouts(Finely shredded or chopped. Ensure excess moisture is squeezed out.)
- 60 g Butter(Divided. More may be needed for frying.)
- 1/2 teaspoon Salt(Or to taste)
- 1/4 teaspoon Black pepper(Freshly ground, or to taste)
- 50 g Optional: Finely chopped onion(Adds extra flavour)
- 100 g Optional: Cooked, chopped bacon or ham(For a heartier dish)
👨🍳 Instructions
- 1
Prepare the mixture: In a large bowl, combine the cold mashed potatoes and the finely shredded or chopped cooked cabbage (or Brussels sprouts). If using, add the optional chopped onion and cooked meat. Season with salt and pepper.
⏱️ 5 minutes - 2
Mix thoroughly: Using your hands or a sturdy spoon, gently but thoroughly mix all the ingredients until well combined. Be careful not to overwork the mixture, which can make it gummy. The texture should be like a thick dough.
⏱️ 5 minutes - 3
Form the patties: Divide the mixture into 4 equal portions. Shape each portion into a round patty, about 1.5-2 cm (about 3/4 inch) thick. You can also form it into one large cake if preferred.
⏱️ 5 minutes - 4
Heat the pan: Melt 30g of the butter in a large frying pan or skillet over medium-high heat (around 190°C / 375°F). The butter should be shimmering but not browned.
⏱️ 2 minutes - 5
Fry the bubble and squeak: Carefully place the patties into the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Fry for 6-8 minutes on the first side, until a deep golden brown crust forms and the edges look crisp. Resist the urge to move them too much initially to allow a good crust to develop.
⏱️ 6-8 minutes - 6
Flip and cook the second side: Add the remaining 30g of butter to the pan. Carefully flip the patties using a spatula. Cook for another 6-8 minutes on the second side, until equally golden brown and crispy. The centre should be heated through.
⏱️ 6-8 minutes - 7
Serve: Remove the bubble and squeak from the pan and drain briefly on paper towels if desired. Serve immediately, traditionally accompanied by a fried egg, but also delicious with sausages, bacon, or simply on its own.
💡 Conseils de pro
- ✓The 'bubble' comes from the sound the mixture makes as it fries, and the 'squeak' from the noise the cabbage makes.
- ✓Using cold, firm mashed potatoes is crucial for the patties to hold their shape and achieve a crispy exterior.
- ✓Don't overcrowd the pan; this will steam the patties instead of frying them, preventing them from becoming crisp.
- ✓For extra crispiness, ensure the cabbage or sprouts are well-drained and finely chopped.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add finely chopped sautéed onions or leeks to the mixture for extra flavour.
- Incorporate cooked, chopped bacon, ham, or leftover roast meat for a more substantial meal.
- Serve with a dollop of brown sauce or ketchup.