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Bubble and Squeak

Total Time

Prep: 20 min. Cook: 45 min.

Makes

1 dozen

Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. —Tanya Aggett, Toronto, Ontario
Bubble and Squeak Recipe photo by Taste of Home

Ingredients

  • 3 medium potatoes, (about 1 pound) peeled and cubed
  • 3 tablespoons 2% milk
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped cabbage
  • 1 tablespoon plus 4 tablespoons canola oil, divided
  • 1 medium onion, finely chopped
  • 2 to 4 tablespoons all-purpose flour

Directions

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper.
  2. Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together.
  3. In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.

Bubble and Squeak Tips

How can you make this bubble and squeak recipe your own?

If you’re confused by this recipe, bubble and squeak refer to the sounds this dish makes while it cooks, not specific ingredients. (If you’re curious about other oddly named British specialties, read on!) This dish is a customary way to use up leftovers, usually from a celebration dinner the night before, and every British household has their own variation. The must-have ingredients are potatoes, onions and cabbage, and even so, the cabbage is often swapped out for Brussels sprouts.
For vegetables, consider including green beans, peas, carrots or leeks. Many versions of bubble and squeak contain leftover meat, such as ham or turkey cut into bite-sized pieces. Other suggested additions? Garlic, cheese or bacon. You can also make this dish with sweet potatoes. When making swaps, ensure everything is drained well—you don’t want excess liquid.

How do you store bubble and squeak?

You can store leftovers in an airtight container in the refrigerator for 2-3 days. Or, cool individual patties or slices, then layer between sheets of waxed paper before placing them in an airtight container in the freezer. They’ll keep in the freezer for up to 5 weeks.

What can you serve with bubble and squeak?

Depending on the contents of your bubble and squeak, you can serve the dish as a side or main, or for breakfast or dinner. The most traditional pairing for a veggie-based version is a hearty sausage, similar to bangers and mash. You’ll often find bubble and squeak served with a fried egg either alongside or on top. If your bubble and squeak contains a hearty amount of leftover meat, keep it simple and pair it with a green salad or toast.


Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

2 patties: 227 calories, 16g fat (3g saturated fat), 11mg cholesterol, 239mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 2g protein.

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