There’s something wonderfully British about taking yesterday’s leftover vegetables, throwing them into a frying pan, and turning them into an entirely new meal.
And if that meal happens to have a name as ridiculous as bubble and squeak, all the better!
Traditional British bubble and squeak is one of those comforting, old-fashioned dishes that proves good food doesn’t have to be complicated or expensive.
Made primarily with leftover potatoes and cabbage, it’s fried until the outside becomes beautifully golden and crispy, while the inside stays soft and fluffy.
It’s a delicious way to use up Sunday roast leftovers, and it’s just as lovely served with a fried egg for breakfast.
If you’ve never tried bubble and squeak before, you’re in for a treat!
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What Is Bubble and Squeak?
Bubble and squeak is a traditional British dish made from leftover cooked vegetables, usually potatoes and cabbage, fried together until golden and crispy.
It’s particularly associated with using leftovers from a traditional Sunday roast dinner.
Although recipes vary between households, potatoes usually form the base, while cabbage, Brussels sprouts, carrots, and other leftover vegetables add flavour and texture.
The mixture is traditionally cooked in a frying pan, where it develops a lovely browned crust.
Some families cook it as one large cake, while others form individual patties.
Both approaches are delicious, but the large pan-fried version is especially traditional.
Why Is It Called Bubble and Squeak?
One of the best things about this dish is its wonderfully unusual name!
The name bubble and squeak is generally associated with the noises the ingredients make as they fry in the pan.
The dish has a long history in British cooking, although earlier versions weren’t always made with potatoes and cabbage.
In fact, historical recipes from the eighteenth century describe bubble and squeak made with meat and cabbage.
Over time, particularly as economical cooking and the use of leftovers became increasingly important, the potato-based version became the familiar British favourite we know today.
It’s a lovely example of how traditional recipes evolve while keeping their original character.
A Classic British Way to Use Sunday Roast Leftovers
In Britain, Sunday lunch has traditionally been one of the biggest meals of the week.
A traditional British Sunday roast wouldn’t be complete without all the trimmings, including a generous helping of Yorkshire puddings, which are just as much a part of British Sunday lunch as roast potatoes and gravy.
A roast dinner might include potatoes, cabbage, carrots, Brussels sprouts, peas, and whatever meat the family was having that Sunday.
And, of course, there were often leftovers.
Rather than waste perfectly good vegetables, families would turn them into bubble and squeak the following day.
The potatoes helped bind everything together, while the other vegetables added flavour.
A hot frying pan transformed those leftovers into a meal with delicious crispy edges.
It’s simple, practical cooking, and that’s exactly what makes it so appealing.
What Ingredients Go into Traditional Bubble and Squeak?
One of the joys of bubble and squeak is that you don’t need a complicated shopping list.
In fact, the whole point is to use what you already have!
Leftover Potatoes
Cooked potatoes form the base of traditional bubble and squeak.
Leftover mashed potatoes are particularly convenient because they help hold the vegetables together.
You can also use leftover boiled or roasted potatoes, provided they’re mashed or roughly crushed before cooking.
For American readers, Russet or Yukon Gold potatoes both work well.
Cooked Cabbage
Cabbage is one of the most traditional additions.
Green cabbage, Savoy cabbage, or leftover cooked cabbage all work beautifully.
The important thing is to drain away excess moisture before mixing it with the potatoes.
Before frying, it helps to combine your leftover potatoes and vegetables in a roomy mixing bowl. A sturdy set such as the King Arthur Stainless Steel Mixing Bowls makes preparing recipes like this particularly convenient.
Other Leftover Vegetables
Although potatoes and cabbage are the classic combination, bubble and squeak is wonderfully flexible.
You can also include:
- Brussels sprouts
- Carrots
- Peas
- Cooked onions
- Parsnips
Just make sure the vegetables are already cooked and chopped into reasonably small pieces.
Butter or Oil
A little butter adds wonderful flavour, while a neutral cooking oil helps the mixture develop a golden crust.
A combination of the two works particularly well.
Salt and Pepper
Because the vegetables may already be seasoned, taste the mixture before adding too much extra salt.
Freshly ground black pepper gives it a lovely savoury finish.
Traditional British Bubble and Squeak
Ingredients
Equipment
Method
- Place the cold mashed potatoes, cooked cabbage, and any additional cooked vegetables in a large mixing bowl.
- Mix gently until combined, leaving some texture in the vegetables. Season with black pepper and a little salt if needed.
- Heat the butter and vegetable oil in a large nonstick frying pan or well-seasoned cast-iron skillet over medium heat.
- Add the potato and vegetable mixture, spreading it evenly across the pan. Press down lightly with a spatula to form a thick, rustic cake.
- Cook undisturbed for 7–9 minutes, until the underside develops a deep golden-brown crust. Reduce the heat if it begins to burn.
- Divide the mixture into large sections with a spatula and carefully turn each section over. Cook for another 5–7 minutes, until golden and heated through. The mixture does not need to hold together perfectly.
- Serve immediately while the edges are hot and crispy. Top with a fried egg or serve alongside bacon, sausages, or leftover roast meat, if desired.
Notes
Traditional Method: Bubble and squeak is traditionally cooked as one large rustic mixture, but you can shape it into smaller patties if preferred. American Kitchen Tip: Russet or Yukon Gold potatoes work beautifully. Green cabbage or Savoy cabbage are both suitable. Leftover Vegetables: Brussels sprouts, carrots, peas, and parsnips can all be included. Chop larger pieces before mixing. Seasoning: Leftover mashed potatoes may already contain butter, milk, and salt, so adjust the seasoning accordingly. Storage: Refrigerate leftovers promptly in an airtight container for up to 3–4 days, counting from when the original vegetables were cooked. Reheat until steaming hot throughout. Do not restart the storage clock after reheating.
How to Get That Perfect Crispy Crust
The best bubble and squeak has a delicious contrast between its crispy exterior and soft potato centre.
There are a few things that make a real difference.
Start with relatively dry potatoes. Very wet mashed potatoes can make the mixture difficult to brown.
Drain the vegetables thoroughly. Excess moisture creates steam instead of a crisp crust.
Use a good frying pan. A well-seasoned cast-iron skillet or a reliable nonstick frying pan works well.
A good skillet makes all the difference when you’re trying to achieve those lovely crispy edges. I particularly like the idea of using a sturdy pan such as the Staub Traditional Deep Skillet, which is well suited to dishes that need steady, even heat.
Don’t keep stirring. Give the mixture time to sit against the hot pan so a golden crust can develop.
Don’t worry about perfect shapes. Traditional bubble and squeak is rustic food. Uneven edges and crispy bits are part of its charm!
Can You Make Bubble and Squeak with American Ingredients?
Absolutely!
This is one of the easiest British classics to recreate in an American kitchen.
You don’t need any unusual imported ingredients, and you can use the same potatoes and vegetables you’d normally serve with a family roast dinner.
Russet or Yukon Gold potatoes work beautifully, and ordinary green cabbage is perfectly suitable.
If you don’t have leftover vegetables, you can cook potatoes and cabbage specifically for the recipe. Just allow them to cool and drain well before using them.
If you love traditional potato-based comfort food, you might also enjoy my Traditional Scottish Mince and Tatties, another wonderfully comforting dish made with mashed potatoes.
What to Serve with Bubble and Squeak
A Fried Egg
A fried egg with a lovely runny yolk is one of my favourite ways to serve bubble and squeak.
The yolk becomes a delicious sauce for the crispy potatoes.
Bacon or Sausages
Bubble and squeak makes an excellent addition to a traditional British breakfast.
Serve it with bacon, sausages, grilled tomatoes, or baked beans.
Leftover Roast Beef
For a hearty Monday lunch, serve bubble and squeak alongside leftover roast beef and a little gravy.
Cold Meats or Ham
It’s also lovely with cold sliced meats, making it an easy way to turn Sunday leftovers into another meal.
For another traditional British favourite, try my homemade British sausage rolls, with their flaky pastry and savoury sausage filling.
Brit & Skillet Tips for Perfect Bubble and Squeak
Use cold leftovers. Chilled mashed potatoes generally hold together better than freshly made, warm mashed potatoes.
Keep the vegetables fairly small. Large pieces of cabbage or Brussels sprouts can make the mixture difficult to hold together.
Don’t overload the pan. If you’re making a large batch, cook it in two portions so the mixture has room to brown.
Let the crust develop. Resist the temptation to stir constantly. The crispy golden bits are the best part!
Use a spatula to turn sections. If making one large cake, you don’t need to flip the entire thing perfectly. Turning it in sections is absolutely fine.
Serve it straight away. Bubble and squeak is at its best when the outside is hot and crispy.
Frequently Asked Questions
Can I make bubble and squeak without cabbage?
Yes. Although cabbage is traditional, you can use Brussels sprouts, carrots, or other cooked leftover vegetables.
Can I use leftover roast potatoes?
Absolutely. Roughly mash or crush the roast potatoes before combining them with the other vegetables. They can add particularly lovely flavour.
Is bubble and squeak vegetarian?
It can be. Use butter or vegetable oil and make sure any leftover vegetables weren’t cooked with meat fat or stock.
Can I make bubble and squeak ahead of time?
You can prepare the vegetable mixture ahead and keep it refrigerated until you’re ready to cook.
For the crispiest results, fry it just before serving.
Can I freeze bubble and squeak?
Yes. Cooked bubble and squeak can be cooled, portioned, and frozen in an airtight container. The texture may soften after thawing, but reheating in a frying pan can help restore some crispness.
What’s the difference between bubble and squeak and potato cakes?
Potato cakes are usually made primarily from potatoes, sometimes with flour or other ingredients to help bind them.
Bubble and squeak traditionally includes a substantial amount of leftover vegetables, especially cabbage, and has a more rustic texture.
A Little British Comfort on a Plate
Some of the best traditional British recipes come from making the most of what you already have.
Bubble and squeak is a perfect example.
It’s inexpensive, comforting, wonderfully adaptable, and packed with the flavours of a traditional Sunday roast.
And there’s something especially satisfying about turning a few leftover potatoes and vegetables into a dish with golden, crispy edges.
Whether you serve it for breakfast with a fried egg or alongside leftover roast beef, traditional bubble and squeak is a little taste of British home cooking that’s well worth keeping alive.
Happy cooking!
Jane at Brit & Skillet
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