Bubble and Squeak

Bubble and squeak is the ultimate leftover magic: yesterday’s roast potatoes and cabbage (plus whatever veggies you have) turned into a crisp-bottomed, flavourful fry-up. It’s British comfort-food at its best — hearty, forgiving, and perfect for breakfast, lunch, or brunch sitting beside eggs or roasted meats.

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Serves: 4

Ingredients

• 600 g (about 3 cups) cold mashed potatoes

• 300 g cooked cabbage or leafy greens, finely chopped

• 1 small onion, finely sliced

• 2 tbsp butter

• 1 tbsp vegetable oil (or more butter)

• Salt & black pepper, to taste

• Optional: cooked bacon, ham, or leftover veg bits

• Optional garnish: chopped parsley or a fried egg

Method

• Prep the mix: In a bowl, combine mashed potatoes, cabbage, onion, and any optional extras (bacon, ham, leftover veg). Season with salt and pepper.

• Heat the pan: In a large nonstick or cast-iron skillet, melt butter with the oil over medium heat.

• Fry: Add the mixture, pressing it down firmly into an even layer. Cook undisturbed for 5–7 minutes until a golden crust forms on the bottom.

• Flip: Using a large spatula (or invert onto a plate, then slide back into the pan), flip the whole mass or turn in sections. Press down again and fry another 5–7 minutes until the other side is browned and the inside is heated through.

• Serve: Cut into wedges or slices. Top with parsley or a fried egg if you like. Serve hot.

Variations

• Maple Bacon & Cheddar – Fold in ½ cup crispy chopped bacon and ½ cup grated cheddar with 2 sliced spring onions; finish with a drizzle of maple syrup and black pepper.

• Curried Cauli & Pea – Mix in 1 cup finely chopped cooked cauliflower and ½ cup peas; add 1 tsp mild curry powder and a squeeze of lemon before pressing into the pan.

• Brussels & Mustard – Stir in 1 cup shredded cooked Brussels sprouts; pan-fry in butter and finish with 1 tsp grainy mustard and a handful of chopped parsley.