Go Back
Traditional British bubble and squeak made with mashed potatoes and cabbage, fried until golden and crispy in a cast-iron skillet, with a fried egg served on the side.
Jane at Brit & Skillet

Traditional British Bubble and Squeak

A classic British recipe made with leftover mashed potatoes, cabbage, and other cooked vegetables, pan-fried until golden and crispy. Perfect for breakfast or using up Sunday roast leftovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Side Dish
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Bubble and Squeak
  • 2 cups cold leftover mashed potatoes 450 g
  • 2 cups cooked cabbage, chopped and well drained 200 g
  • 1/2 cup other cooked vegetables, such as carrots, Brussels sprouts, or peas (optional) 75 g
  • 1 tablespoon unsalted butter 14 g
  • 1 tablespoon vegetable oil 15 ml
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
Optional for Serving
  • 4 fried eggs
  • Cooked bacon or sausages

Equipment

  • Large nonstick frying pan or well-seasoned cast-iron skillet
  • Large mixing bowl
  • Potato masher or fork
  • Wooden spoon or spatula
  • Measuring cups
  • Kitchen scale

Method
 

Prepare the Vegetable Mixture
  1. Place the cold mashed potatoes, cooked cabbage, and any additional cooked vegetables in a large mixing bowl.
  2. Mix gently until combined, leaving some texture in the vegetables. Season with black pepper and a little salt if needed.
Cook the Bubble and Squeak
  1. Heat the butter and vegetable oil in a large nonstick frying pan or well-seasoned cast-iron skillet over medium heat.
  2. Add the potato and vegetable mixture, spreading it evenly across the pan. Press down lightly with a spatula to form a thick, rustic cake.
  3. Cook undisturbed for 7–9 minutes, until the underside develops a deep golden-brown crust. Reduce the heat if it begins to burn.
  4. 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
  1. 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

Brit & Skillet Tip: Cold leftover mashed potatoes work best because they hold together more easily. Drain cooked cabbage thoroughly and resist stirring the mixture too often so a golden crust can form.

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.