Bubble and Squeak
Bubble and squeak fries leftover potato and cooked cabbage or Brussels sprouts into a browned, savoury cake—a traditional British use for roast-dinner leftovers.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix the cold potatoes with the chopped cooked greens and season well.
- 2
Soften the onion in half the dripping in a heavy frying pan.
- 3
Add the potato mixture, press it into one large cake and cook over medium heat until the underside is well browned.
- 4
Turn in sections or invert onto a plate, add the remaining dripping and brown the second side.
- 5
Serve crisp and hot, either as a breakfast dish or alongside leftover roast meat.
Cook notes
Tips
Cold, fairly dry leftovers brown best.
Leave the mixture undisturbed long enough to form a crust.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate cooked bubble and squeak for up to 2 days.
- Recrisp in a frying pan.
Substitutions
- Brussels sprouts, savoy cabbage or kale all suit the dish.
- Butter can replace dripping.
What to Serve With
- Fried eggs
- Cold roast meat
- Pickles
Common Mistakes
- Wet vegetables stop the crust forming.
- Turning too soon breaks the cake.
Recipe FAQ
What makes this Bubble and Squeak traditional?
Its identity comes from frying leftover potato with cooked brassica until crusty, not from making a loose vegetable hash.
Can I prepare Bubble and Squeak ahead?
Mix the leftovers a day ahead and fry just before serving.
Kitchen tools
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Baking sheet
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Chef knife
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Cutting board
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Measuring spoons
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