Bubble and Squeak
This classic British pan-fried potato and cabbage cake is a clever way to turn leftovers into a crisp, comforting meal. Serve it for breakfast, brunch, or a simple lunch with eggs, bacon, or a sharp pickle on the side.
At a glance
- Total time
- 35 min
- Yield
- Serves 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- Easy
- Cuisine
- British
- Category
- Breakfast
Bubble and squeak is a traditional British dish made by frying cooked potatoes with cooked cabbage or other leftover vegetables. The name is said to come from the little noises the vegetables make as they cook in the pan.
It is most often made after a roast dinner, especially with leftover mashed potatoes and greens. The mixture is pressed into a skillet so the bottom turns golden and crisp, then flipped or stirred into chunky pieces.
This version gives you a reliable method whether you are using leftovers or cooking the vegetables fresh. The key is to use fairly dry potatoes and give the pan enough time to make a crust.
01What you'll need
Ingredients
10 items · Serves 4
- 1 1/2 lb cooked potatoes, preferably mashed or roughly crushed
- 2 cups cooked cabbage, shredded and squeezed dry if wet
- 1 small onion, finely sliced
- 2 tablespoons butter, divided
- 1 tablespoon neutral oil, such as sunflower or canola
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon Dijon mustard or English mustard, optional
- 2 tablespoons chopped parsley or chives, optional
- Fried eggs, bacon, sausages, or pickles, to serve, optional
02How to make it
Step-by-step
1. Dry the vegetables
If your potatoes or cabbage are very wet, spread them on a plate and pat them with a clean kitchen towel. Too much moisture will make the mixture steam instead of brown.
2. Cook the onion
Set a large nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon butter and the oil. Add the sliced onion and cook for 5 to 6 minutes, stirring often, until soft and lightly golden.
3. Mix the base
Add the cooked potatoes, cabbage, salt, pepper, and mustard if using. Stir until the vegetables are evenly mixed. Use the back of a spoon to crush any large pieces of potato so the mixture holds together.
4. Press into the pan
Add the remaining 1 tablespoon butter around the edge of the pan. Press the mixture into an even cake about 1 inch thick. A firm, flat layer helps the bottom become crisp.
5. Let it brown
Cook for 7 to 9 minutes without stirring. This is important. The bottom should become deep golden brown and crisp. If it smells like it is burning, lower the heat slightly.
6. Flip or turn in pieces
For one large cake, slide it onto a plate, then invert it back into the pan to brown the other side. If that feels tricky, cut the mixture into 4 rough wedges with a spatula and turn each piece over.
7. Crisp the second side
Cook for another 5 to 7 minutes, until the second side is browned and the middle is hot. If using leftovers, make sure everything is steaming hot before serving.
8. Finish and serve
Sprinkle with parsley or chives if you like. Serve hot with fried eggs, bacon, sausages, leftover roast meat, or a spoonful of pickle or brown sauce.
03From our kitchen
Cook's tips
- Make-ahead: You can mix the cooked potatoes, cabbage, onion, and seasonings up to 1 day ahead. Cover and refrigerate, then fry just before serving.
- Storage: Cool leftovers quickly, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until hot and crisp again.
- Freezing: Bubble and squeak can be frozen, but the texture is softer after thawing. Freeze cooked portions for up to 1 month. Thaw in the fridge before reheating in a pan.
- Vegetable swaps: Use cooked Brussels sprouts, kale, leeks, carrots, peas, parsnips, or any firm leftover vegetables. Chop them small so the cake holds together.
- Potato tip: Mashed potatoes help bind the mixture. If you only have boiled potatoes, crush them well with a fork before frying.
- If it falls apart: Do not worry. Bubble and squeak is often served in rough pieces. If you want a firmer cake, stir in 1 beaten egg before frying, then cook until fully set and hot throughout.
Cook's note
Traditional bubble and squeak is a leftovers dish, so the exact texture changes depending on what you have. Aim for about two parts cooked potato to one part cooked greens or vegetables. That balance gives you enough potato to bind the mixture while still keeping the cabbage flavor.
04Frequently asked
Questions & answers
Can I make bubble and squeak without leftover potatoes?
Yes. Boil peeled potatoes until tender, drain them very well, then mash or roughly crush them. Let them steam-dry for a few minutes before mixing with the cabbage.
Why is my bubble and squeak not getting crispy?
The pan may be too crowded, the vegetables may be too wet, or the heat may be too low. Pat wet vegetables dry, press the mixture firmly into the pan, and let it cook without stirring so a crust can form.
Do I have to use cabbage?
No. Cabbage is traditional, but cooked Brussels sprouts, kale, spring greens, leeks, or other leftover vegetables work well. Avoid very watery vegetables unless you drain them first.
Can I make bubble and squeak vegan?
Yes. Use plant-based butter or a little extra oil instead of butter. Serve it with vegan sausages, mushrooms, beans, or grilled tomatoes.
What should I serve with bubble and squeak?
For breakfast, serve it with fried or poached eggs. For lunch or dinner, try it with sausages, ham, roast meat, baked beans, chutney, or a simple green salad.
05Per serving
Nutrition facts
Nutrition Facts
Serves 4
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat4.3 g
- 22%
- Cholesterol62 mg
- 21%
- Sodium327 mg
- 14%
- Total Carbohydrate35 g
- 13%
- Dietary Fiber5.5 g
- 20%
- Total Sugars4.1 g
- Protein6.1 g
- 12%
- Vitamin D0.4 mcg
- 2%
- Calcium56 mg
- 4%
- Iron2 mg
- 11%
- Potassium862 mg
- 18%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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