Home › Recipes › Breakfast & Brunch
Bubble and Squeak
Yesterday’s roast potatoes and cabbage fried into a golden, crisp-edged cake — named for the sound it makes in the pan, and the best reason ever to cook too much on Sunday.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- Serves 2–3
- Difficulty
- Easy
- Era
- Georgian
Ingredients
- 400g cold leftover mashed potato
- 300g cooked cabbage or sprouts, chopped
- 2 tbsp dripping or butter
- 1 small onion, finely sliced (optional)
- Salt and plenty of black pepper
- Fried eggs, to serve (optional)
Method
- If using onion, soften it in half the dripping over a medium heat for 5 minutes.
- Mix the cold potato and cabbage with plenty of seasoning — rough is fine; a few lumps are welcome.
- Heat the remaining dripping in a heavy frying pan. Press in the potato mixture into an even cake about 3cm thick.
- Cook over a medium heat for 8–10 minutes until a deep golden crust forms underneath. Resist moving it.
- Invert onto a plate, slide back in crust-side up and cook 8 minutes more until crisp and piping hot.
- Serve in wedges, crowned with a fried egg if it’s breakfast, or beside cold meats and pickles if it’s supper.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.