The quirky and intriguing name of this British comfort food doesn’t give a clue to what it is! Most sources attribute it to the sound made when the ingredients hit a hot skillet. According to Encyclopedia Britannica, it goes back to the 18th century when it was made with leftovers from Sunday roast. Modern versions are often meatless and, like the Irish colcannon, almost always consist of potatoes and cabbage or kale, and are served as a side dish.
Make One Large or Many Smaller Patties
Bubble and squeak is commonly made into one big patty. Spread the vegetable mixture onto a large skillet. Once the bottom is golden brown, place a large plate upside down on top of the skillet and flip the patty onto it. To serve, use a large spoon to scoop portions. Having said that, it’s also fine and easier to shape them into smaller patties. They are just the right size to top with a fried egg for individual portions. The texture will be a little firmer when you make your bubble and squeak smaller. I think that just makes it even more delicious! Another way to cook bubble and squeak is to spread it out into an even layer and let it brown on the bottom. Then, fold it in half, flatten it again, and brown it some more. You can keep folding and browning it as long as you can stand it—my limit is 20 minutes. Then turn it out onto a big plate. It’ll be full of crispy browned bits.
Use Up Leftovers!
This dish was designed for leftovers and invites improvisation. Thinly sliced Brussels sprouts are a favorite along with any leftover green vegetable, like spinach, asparagus, and peas would be delicious, while simultaneously freeing up valuable real estate in your fridge! You couldn’t go wrong with bits of cooked turnip, parsnips, carrots, and even chopped bacon or ham.
Bubble and Squeak Any Time of Day
While it may have originally been popular as a side dish for supper alongside a roast, there’s no reason why this couldn’t be served for lunch or breakfast. Topped with a fried egg, it makes a fun and filling brunch. For lunch or a light supper, serve it with a salad.
Got More Leftover Mashed Potatoes?
Homemade Potato Bread Mashed Potato Pancakes Potato Dinner Rolls Cod Fish Cakes Shepherd’s Pie
Add the cabbage, kale, salt, and 1/4 cup water. Cook, stirring often, for 5 to 6 minutes, until the cabbage and kale are wilted and tender. If the vegetables seem dry, add more water, 1 tablespoon at a time. Remove the skillet from the heat, keep the lid on, and let sit for 30 to 45 seconds to allow the eggs to finish cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days or tightly sealed in a zip top bag in the freezer for up to 1 month. Defrost it in the refrigerator overnight and reheat it in a lightly oiled skillet. Did you love the recipe? Leave us stars below!
