Bubble and Squeak is the fun-sounding dish that turns leftovers into a comforting meal in minutes.
It's a recipe that goes all the way back to 18th-century England. It's budget-friendly, adaptable and extremely tasty. And no wonder it's been loved for generations – how can you not be tempted to try a dish called Bubble and Squeak as a youngster?
Like many heritage recipes, no two versions are ever quite the same — and that’s part of its charm. This is the version I grew up with! Follow it to a tee or use it to create your own version.
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Why is it called Bubble and Squeak?
When you make this dish, you're also serving up a perfect example of onomatopoeia — a word that imitates the sound it makes. As the butter begins to bubble, your veges start to squeak!
Ingredient notes
While recipes and ingredient lists vary, the basic elements are:
- cabbage – I've used fried green cabbage, but any variety is fine
- potato – I've used leftover roast potato and pumpkin, however mash is preferred by some
- greens – I've used a wider variety of leftover boiled veges
- fat – I've used butter, but oil or dripping is also popular in this dish
- seasoning – salt & pepper are a must, and I've added in a little parmesan.
The ingredient list and quantities are in the recipe card at the end of this post.
TIP: Remember, this is a highly adaptable recipe and a traditional way of using leftovers – you can use this recipe as a guide or inspiration only.
How do you cook Bubble and Squeak?
Melt the butter in a saucepan and then add all of the other ingredients when the butter starts to "bubble".
Fry, using a flat spatula to chop the mixture and then press flat into the pan. Your veges should start to "squeak".
Fry for 10 minutes or until the mixture starts to become golden brown and crispy on the outside.
TIP: Many recipes create individual bubble and squeak patties or one whole round. My recipe doesn't necessarily do this – my family have always scopped it out of the frypan. If you do want the ingredients to bind together, simply use more mashed potato in the mix to help bind the ingredients together.
Serving and storage
I've always enjoyed Bubble and Squeak served straight from the frypan and scooped onto toast.
You can store leftovers in the fridge, covered, for a couple of days.
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Hungry but too tired to cook? You only need to muster a tiny bit of energy to make one of these:
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Bubble and Squeak Recipe
Equipment
- small frypan
Ingredients
- 1 cup roast veges, mashed
- 1 cup boiled veges, mashed
- ½ cup fried cabbage
- 2 tablespoons butter
- salt and pepper (to taste)
- 1 tablespoon grated parmesan (optional)
Instructions
- Melt butter in frying pan over medium heat.
- When butter starts to bubble, add the remaining ingredients and fry, using a flat spatula to chop the mixture and then press flat into the pan.
- Adjust the temperature so that the butter continues to "bubble" and your veges start to "squeak".
- Fry for 10 minutes or until the mixture starts to become golden brown and crispy on the outside.
- Scoop onto plate and serve warm (with toast).
Notes
- I use butter but you could use olive oil or vegetable oil instead.
- The ingredient list and quantities are very adaptable. This meal is traditionally made from leftovers from a roast dinner. You can even add some meat into the mix.
- Use mashed potato if you want to serve your Bubble and Squeak as one piece, cut into wedges, or as individual patties – the mashed potato will help bind the ingredients together.
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