Bubble and Squeak Recipe: Crispy Leftover Potato and Cabbage Cakes

A good bubble and squeak recipe is the best thing to happen to leftover vegetables. Cold mashed or boiled potato is mixed with cooked cabbage or sprouts, fried until the outside is deeply golden and crisp, and served hot with whatever the day calls for.

This bubble and squeak recipe is easy, cheap and endlessly forgiving, and it is especially good after a Sunday roast or on Boxing Day. If you are looking for more ways to use up leftovers, see our leftover roast chicken recipes.

What is bubble and squeak?

Bubble and squeak is a traditional British dish made from leftover cooked potato and cabbage, fried together in a pan until crisp. The name is said to come from the sounds the mixture makes as it cooks: the bubbling and the squeaking in the hot fat.

It began as a way to use up the remains of the Sunday roast, and earlier versions often included cold beef. Today it is most often served as a hearty breakfast, a topping for pies or a side dish alongside sausages and gravy. There is a short summary of its history on Wikipedia.

Ingredients and method for a bubble and squeak recipe

This serves four as a side dish or two as a main with an egg on top. Quantities are flexible, so use this as a guide and adapt it to what you have.

The mixture should hold together when pressed in your hand. If it seems too wet, spread it on a plate and leave it for 10 minutes so the surface moisture can evaporate.

Which leftovers work best?

The basis of any bubble and squeak recipe is potato and a green vegetable, but you can add almost anything that was on the table the day before.

• Potato: mashed, boiled or roast, all work. Mashed gives the smoothest cake and roast potatoes add crunchy texture.
• Cabbage: the classic choice. Savoy, spring greens and white cabbage all work.
• Brussels sprouts: a brilliant Boxing Day alternative. Shred them finely.
• Carrots, peas and parsnips: roughly chopped, they add sweetness and colour.
• Cooked meat: a handful of chopped bacon, ham or turkey makes it a complete meal.

Avoid vegetables that are very wet, such as boiled swede or unseasoned cooked tomatoes, which will make the cakes soggy.

How to get a crisp crust

The best part of this bubble and squeak recipe is the crust, and that depends on three things: heat, fat and patience. Use a heavy-based frying pan, such as cast iron or non-stick, and make sure the fat is properly hot before the mixture goes in.

Press the mixture down firmly with a spatula and then leave it alone. Resist the urge to stir. After five to six minutes a deep brown crust will form on the base. Flip it in sections, press down again and repeat until both sides are crisp.

Bubble and squeak recipe step by step

Here is the method in brief, so you can see how simple it is.

1. Mash or roughly chop the cold potato and mix it with the shredded cabbage or sprouts, onion, salt and pepper.
2. Heat the oil and butter in a large frying pan over a medium-high heat.
3. Add the mixture and press it down firmly into an even layer.
4. Cook undisturbed for 5 to 6 minutes until a golden crust forms.
5. Flip in sections, press down and cook for a further 5 minutes until crisp on both sides.

Bubble and squeak cakes and other variations

Once you know the basic bubble and squeak recipe, it is easy to change the shape and flavour.

• Individual cakes: shape the mixture into patties, dust lightly with flour and fry for 4 to 5 minutes on each side.
• Cheesy: fold through some grated mature cheddar before frying.
• Spiced: add a teaspoon of mustard or a pinch of chilli flakes.
• Oven-baked: press into a lined tin, brush with oil and bake at 200C for 25 minutes.

Common bubble and squeak mistakes

A bubble and squeak recipe is simple, but a few things catch people out.

• A wet mixture: make sure the cooked vegetables are well drained and cooled.
• Not enough heat: a cool pan steams the mixture instead of crisping it.
• Stirring too much: it breaks up the crust before it can form.
• Under-seasoning: cold potato is bland, so season generously.

What to serve with bubble and squeak

A fried or poached egg on top turns this bubble and squeak recipe into a complete breakfast. It is also delicious with sausages and onion gravy, grilled bacon, baked beans or a slice of cold roast meat. Serve a spoonful of brown sauce or a tangy chutney on the side.

Using Christmas and Boxing Day leftovers

Bubble and squeak is a Boxing Day tradition for a good reason. Roast potatoes, sprouts, parsnips and even a little cold stuffing can all go in the pan. If you have leftover stuffing, crumble a spoonful into the mixture for extra flavour.

Storing and reheating

Cool leftover cakes quickly and keep them covered in the fridge for up to two days. Reheat in a hot frying pan or a 200C oven for 10 minutes so the crust crisps up again. You can freeze uncooked patties on a tray, then bag them up for up to two months and cook from frozen.

Bubble and squeak recipe FAQs

Can I make bubble and squeak with fresh potatoes?

Yes. Boil the potatoes until tender, drain well and let them steam dry before mashing. Cold, dry potato gives the best texture.

What cabbage is best for bubble and squeak?

Savoy cabbage is a popular choice because it is tender and sweet, but any cabbage or spring greens will work.

How do I stop it falling apart?

Make sure the mixture is not too wet and press it down firmly. Let the crust form before flipping, and flip in sections.

Can I make it ahead?

You can shape the cakes up to a day ahead and chill them. Fry them just before serving for the best crust.

Is bubble and squeak vegetarian?

It is vegetarian if you cook it with oil or butter and leave out the meat. Check any added ingredients.

This bubble and squeak recipe proves that leftovers can be the best part of the meal. Make a double batch of vegetables at your next roast and enjoy it twice.