Skillet Bubble and Squeak

Bubble and Squeak is traditionally a left over dish, I like to do mine a little differently and blast it all in a cast iron skillet and rock it with an egg or two.

Bubble and Squeak is traditionally a left over dish, I like to do mine a little differently and blast it all in a cast iron skillet and rock it with an egg or two.

What Is Bubble and Squeak?

The name bubble and squeak dates back to 1806 in print and as is always the way probably a lot earlier than that too.

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 Bubble and Squeak was Monday dinner.

For many bubble and squeak is a breakfast recipe. Although the notion of a fried leftover potato cake for breakfast has always seemed odd to me.

Now I cook very differently to my mother and grandparents. Life changes and moves on and likewise my version of a bubble and squeak recipe has moved on too!

I hardly ever cook with leftovers in mind, I’m far too greedy for that, leftovers just mean a larger dinner to me. But that does not mean I have fundamentally changed the traditional elements of the recipe.

I’ve just rearranged them, all of the flavours are there as are the textures.

Bubble and Squeak is traditionally a left over dish, I like to do mine a little differently and blast it all in a cast iron skillet and rock it with an egg or two.

Classic Leftover Recipes.

Now whilst this may not be a leftover dish for me but it is still incredibly frugal. When I say frugal I mean pretty much free because the cabbage, onion, potatoes and eggs all come from our garden.

But in reality, all of the ingredients for bubble and squeak are cheap and it is a hearty filling dish.

As far as I am concerned there is nothing quite like the feeling of eating a dish in winter that you have lovingly and occasionally begrudgingly grown in your garden.

Whether it be Italian Arancini or the British Cottage Pie, food is littered with spectacularly good leftover recipes.

Now my lack of leftovers certainly does not mean I cannot make and enjoy these recipes.

Although one thing I can definitely have is leftover bread. If you are hunting for a dessert to follow up your bubble and squeak then look no further than Bread and Butter Pudding.

Of course, if you are on a health kick you should maybe look at my Panzanella salad instead, teehee!

Bubble and Squeak is traditionally a left over dish, I like to do mine a little differently and blast it all in a cast iron skillet and rock it with an egg or two.

Cooking In A Cast Iron Skillet.

My recipes show that I love cooking in a cast iron skillet. They keep and transmit heat so wonderfully meaning they are perfect for recipes cooked in an oven.

Having said that any heavy-based frying pan will do for this recipe. The key is making sure everything gets coloured up nicely.

Just like my paella recipe the magic is in the blend of crispy caramalised bits and soft and comforting bits.

Most importantly you should make bubble and squeak recipe your own.

Put whatever you want in there, if the vegetables are in season they will work together donโ€™t worry about it.

You want a little bit of variation between starchy stuff and greens, I made one with sweet potatoes and sprouts that was fabulous.

I personally always eat this as a light vegetarian dinner. By all means, serve it up as a side to something like a simply grilled pork chop or chicken breast it works wonderfully.

Bubble and Squeak is traditionally a left over dish, I like to do mine a little differently and blast it all in a cast iron skillet and rock it with an egg or two.
Skillet Bubble and Squeak

Skillet Bubble and Squeak

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Bubble and Squeak is traditionally a left over dish, I like to do mine a little differently and blast it all in a cast iron skillet and rock it with an egg or two.


  • 1 Tbsp Cooking Oil, Neutral
  • 500 g Boiled Potatoes, Make sure they are cold and them break them up with your fingers don't cut them you want uneven edges and and sizes
  • 1/2 Savoy Cabbage, Cut into quarters
  • 1 Onion, Cut into 8 segments and then broken into leaves
  • 1 Tbsp Grainy Mustard
  • 2 Eggs
  • Salt and Pepper


  1. Bring some water to the boil and preheat your oven to as hot as you can get it.
  2. Place the quartered cabbage in the boiling water and allow to cook for a couple of minutes, you just want to blanch to fix the colour and then refresh in ice cold water.
  3. Bring the cast iron pan to temperature and once the pan is hot add in the oil and then the onions.
  4. Stir around for a minute or so, they should colour up really quickly.
  5. Add in the potatoes and let sit for a 3-4 minutes, again they should begin to colour really quickly.
  6. Then add the grainy mustard and stir, then nestle in the quartered cabbage and place in the preheated oven for 5 minutes.
  7. Crack in two eggs and return to the oven for 10 minutes or until the eggs are cooked and serve hot.


I have assumed that you have some 'left over' boiled potatoes in my timings, and they should be cold before you start.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 385 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 186mg Sodium: 323mg Carbohydrates: 58g Fiber: 7g Sugar: 5g Protein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

33 thoughts on this Recipe:

  1. My Mom makes this before but she mushes altogether without egg. I love your version you separate them and add an egg on top, more beautiful and delicious.

    • Yes bubble and squeak is generally a left over dish mushing up the ingredients from a traditional British Sunday lunch. serving the following day with either fried or poached eggs.. I personally cook so as to avoid left overs but love the flavours of bubble and squeak so this is my homage to old school with a slightly ‘modern’ approach.

  2. I love the name of this dish! I want to make it for guests just so I can say, “Have some bubble and squeak!” You’re lucky to have a garden! This dish looks delicious and easy to make and I can’t wait to try it!

    • IN that case you really should check out one of my toad in the hole recipes ๐Ÿ˜‰ ๐Ÿ˜ฎ Don’t worry there are no toads involved ๐Ÿ˜€

  3. I was definitely a bubble and squeak child. Haven’t eaten it for years though! I adore the idea of the addition of eggs! I’ll have to introduce my Sicilian hubby to it!

  4. Pingback: Chicken Cordon Bleu | Krumpli
  5. I like this deconstructed version! It looks beautiful, and something I’d be more likely to make as we too hardly ever have leftover mashed potatoes

    • Teehee, that’s how this dish evolved… The notion of left over mashed potato makes no sense to me at all #chefsperks ๐Ÿ˜‰

  6. Yummm! My grammy used to make this for me, but never with cabbage. Always looked more like a big pancake haha! Yours is gorgeous, of course. ๐Ÿ™‚

    • That is the traditional way of making them with left over mashed potato and formed into a ‘cake’ and then fried in the obligatory butter. I rarely ahve leftovers so went all ‘deconstructed’, still tastes great ๐Ÿ™‚

  7. Did you know Bubble and Squeak is a popular recipe throughout Fiji? The first time I heard of it was around 10 years ago when I was looking through a Fijian cookbook..funny, eh?

    • Really how awesome, that has to be through the British influence in Australia being exported to the Fijian Islands, isn’t it funny how food travels?

  8. Love the whole combo you have and that you say as long it’s in season together, it’ll taste good together! So true & such a great tip! Great looking dish!

  9. I am so trying this for a weeknight meal! My kids LOVE cabbage and potatoes … and this looks so savory and yum. And super easy too! Plus who couldn’t love a dish named Bubble and Squeak??

    • You should definitely give it a go it is really sijmple and you can change it up and add sweet potato, sprouts, parsnip… Anything you like really.

  10. That’s funny, we do Bubble and Squeak with leftover mashed potatoes, turnip and carrots – all fried up and browned. SO good!

    • It certainly is, left overs are a rarity for us but love bubble and squeak so played with the idea to turn it into a fairly low maintenance quick and simple midweek dinner.

  11. Oh my… that is about the cutest name for a meal… ever!! Toad in a hole is close… but this name just makes me smile!! I would be smiling with a fork in my hand too because it looks hearty and delicious!! I love cabbage… never paired it with an egg before… but I have to now!

    • Haha, we will have to agree to disagree… I reckon Toad in the Hole is much more amusing but either way both stonkingly good names and meals and if you keep your eyes open tomorrow you should catch a toad in the hole heading your way.

  12. Whenever I say the name bubble and squeak, I can’t help but smile ๐Ÿ™‚ This dish looks gorgeous and I love the eggs on top!!

    • Thanks Amanda, I’m with you on the name and any dish that makes you smile when you just say the name has to have something going for it ๐Ÿ˜‰

  13. I do love bubble and squeak though like you, we rarely have leftover potato or cabbage. I’ve made it with non-leftovers though. I love how you’ve left the ingredients more separate rather than mush them all together! Looks very inviting!

    • Thanks Kavey, I have in the past muched them all together and made them into a pattie to have on a bun, but I like this way better personally… So much fun to bring a big pan to the table and then allow people to help them selves.

  14. What on earth!!!! is this!!!! I just cant seem to take my eyes off the pan… it was hard to scroll down and leave a comment without having those eggs within sight.. oh.. love it.. and yes.. been meaning to ask u since ages.. what does krumpli mean??

    • Well hello again and thank you ๐Ÿ˜€ I like it when people ask me that question, Krumpli is a colloquial Hungarian term for a Potato, in the English its equivalent would be Spud which gets used in many ways but one of those ways is a nick name and one I carried around as a child for a while… Add that to the fact we grow about 150kg of potatoes a year it makes sense, but I like the air of mystery too ๐Ÿ˜‰

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