Bubble and squeak is the quintessentially British leftovers recipe, featuring potatoes & cabbage it is perfect for breakfast, lunch or dinner.
What Is Bubble and Squeak?
The name bubble and squeak dates back to the 18th century in print.
They are a potato cake made from leftovers, usually leftovers from Sunday lunch, in that sense they are very similar to Irish Boxty.
It is a quintessentially British dish that has strong regional differences much like toad in the hole. As a result, it is another one of those recipes that means so many things to different people.
I was always bought up with bubble and squeak being leftover boiled potatoes and cabbage.
Those leftovers were typically from a Sunday Lunch and this is what we had for “tea” on Monday.
I am now much more likely to cook this with sprouts and I also add grainy mustard. My grandparents would have thought me terribly extravagant!
There are no right or wrong way to make this recipe, you can and throw what you have in there and enjoy them.
There are some hints that can make your life easier though.
Starting with the potatoes, many people use leftover mashed potato.
I find that is too “creamy and buttery” for my tastes, I know, who am I and what have I done with the real Brian?
I use leftover boiled potatoes and I use a medium potato, too floury and it becomes a mash. Too waxy and they will not hang together.
If you are going to use mash then try and save some leftover roast potatoes, they add a great flavour and texture.
My base recipe is vegan and I have run with it for this recipe, but if you are not opposed to a bit of animal fat then you should try these cooked in a hard fat.
Duck, goose, lard or beef dripping make this taste incredible!
We have established that I am not vegan or vegetarian so I am free to serve this with eggs and bacon.
If I’m feeling greedy I’ll add some sausages too!
This is often considered to be a breakfast recipe. Now I’m just a regular guy and speaking honestly breakfast is a far more simple affair than this recipe!
Despite the fact that this is eye wateringly easy it is a lunch or dinner meal for me.
If you like the flavours but are less keen on the getting your hands mucky then you should try my cabbage and potato bake. It is essentially a deconstructed bubble and squeak!
- 300 g Leftover Boiled Potatoes
- 150 g Leftover Sprouts
- 1 Tbsp Wholegrain Mustard
- Salt to taste
- 2 Tbsp Cooking Oil
- Place the potatoes in a bowl and gently crush them with the back of a fork.
- Roughly chop the sprouts and add them to the potatoes.
- Add in the mustard and then season with salt and pepper to taste.
- Form into 4 potato cakes in a 7.5cm or 3" cookie mould.
- Heat the oil over a medium-high heat and fry the potato cakes for 3-4 minutes each side.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 276 Total Fat: 15g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 386mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 6g