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Crispy fried leftover potato and cabbage, the great British way to use up Sunday's roast.
Bubble and squeak is what you make on the morning after a roast, turning yesterday's mash and greens into a crisp, golden cake. The name comes from the noises it makes as it cooks. It earns its keep next to a fried egg at brunch or served with cold cuts of meat.
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Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 500g Cooked mashed or boiled potato
- 250g, shredded Cooked cabbage or Brussels sprouts
- 1, finely chopped Onion
- 30g Butter
- 1 tbsp Oil
- to taste Salt and pepper
Tags:
side vegetarian leftovers brunch britishPreparation
- If you are using boiled potato, crush it roughly. Combine the potato with the cooked greens and season well.
- Melt the butter with the oil in a large non-stick frying pan and soften the onion for about 5 minutes.
- Tip in the potato and cabbage mixture, pressing it down into a flat, even cake.
- Cook over medium heat for 6 to 8 minutes without touching it, until a golden crust sets on the underside.
- Break the cake up, turn the sections over, press down again and cook for a further 6 to 8 minutes until crisp and golden throughout. Season and serve.
Tips from the ZestyPlate Kitchen
- Leave it alone in the pan. The crust only forms if you stop poking at it.
- Taste and season properly before frying, as leftover veg on its own tends to be flat.
- Work with a non-stick pan and either flip the cake confidently or finish the top under the grill to make life easier.
Frequently Asked Questions
Yes. Boil the potatoes and cabbage first, then let them cool a little before they go in the pan.
A fried egg, some bacon or cold roast meat are all natural partners. It is also good piled next to sausages.
You can shape it and chill it, then fry when you want it. Frying from cold actually helps it crisp up.
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