Sides
Bubble and Squeak (Bubble and Squeak)
sjfegan
Ingredients
- 450g (3 cups) Leftover mashed potato
- 140g (2 cups) Leftover cooked cabbage, chopped
- 2 tbsp butter or dripping
- Salt and pepper to taste
Method
- Combine the mashed potato and chopped cabbage, mixing well.
- Season with salt and pepper.
- Heat the butter or dripping in a frying pan over medium heat.
- Add the potato-cabbage mixture, pressing it down into an even layer.
- Cook for 6–8 minutes until golden and crisp on the bottom, then flip in sections (or divide into patties for easier turning) and cook the other side for a further 5–6 minutes until golden.
Introduction: Leftover mashed potato and cabbage fried together until crisp, a beloved and resourceful Victorian side dish born of thrifty leftover cookery.
Cultural Background: Bubble and squeak exemplifies the Victorian ethos of thrift in the kitchen, transforming the previous day’s leftover vegetables into a new, satisfying dish, its whimsical name derived from the sounds made during cooking.
Tips: Press the mixture down firmly for the best crisp crust to form. This dish is traditionally made from leftovers — genuine day-old mashed potato and cabbage work best.
Variations: Add other leftover vegetables like carrot or Brussels sprouts. Serve alongside cold meats for a complete meal, a classic Boxing Day tradition.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in a dry pan over medium heat for a few minutes per side to restore crispness.
Nutrition: Per serving (approx.): 220 kcal, 4 g protein, 10 g fat, 30 g carbohydrate.
FAQs:
Q: Where does the name ‘bubble and squeak’ come from?
A: It’s believed to reference the sounds the mixture makes while frying in the pan, a playful and descriptive name.
Q: When is this dish traditionally made?
A: Especially the day after a roast dinner, using up leftover mashed potato and cabbage or other greens, though it’s enjoyed as a standalone dish too.
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