By eatmundo · July 5, 2026
🇬🇧AI-generated imageSame ingredients, elsewhere in the world
23 matchesDishes from other countries' kitchens, made from the same core ingredients as Classic Bubble and Squeak. The percentage is the share of ingredients the two recipes have in common.
Bratkartoffeln (German Fried Potatoes)In Germany · same ingredients73%
Knipp with Fried Potatoes and PicklesIn Germany · same ingredients67%
Corned Beef HashIn the USA · same ingredients67%
A cherished British classic, Bubble and Squeak is the ultimate way to transform leftover mashed potatoes and cooked cabbage into a deliciously crispy, golden-brown dish. Perfect as a breakfast accompaniment or a hearty side, it’s a delightful comfort food.
According to eatmundo's ingredient comparison, the closest dish to Classic Bubble and Squeak from another cuisine is Bratkartoffeln (Germany): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Gather your cooled leftovers: you'll need approximately 500g of mashed potatoes and 200g of cooked cabbage (or other greens like Brussels sprouts), roughly chopped. If you're starting from scratch, boil 600g of potatoes until tender and mash, then steam 250g of cabbage until soft.
- 2
In a large mixing bowl, combine the mashed potatoes and chopped cooked cabbage. Add one finely diced medium onion, ensuring it's well distributed for flavour. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 3
Melt 30g of butter and 1 tablespoon of vegetable oil in a large, heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Once the butter is foaming and the oil is shimmering, add the potato and cabbage mixture to the pan.
- 4
Using the back of a spatula, gently press the mixture down to form a large, even patty that covers the bottom of the pan. This helps create a cohesive crust. Don't stir it initially; let it sit to brown.
- 5
Allow the Bubble and Squeak to cook undisturbed for 7-10 minutes over medium heat until a beautiful, golden-brown crust forms on the bottom. You should hear a gentle 'sizzle' – the 'bubble and squeak' sound that gives the dish its name!
- 6
Once the base is golden, carefully flip the large patty over using a sturdy spatula or by inverting it onto a plate and then sliding it back into the pan. If it breaks, don't worry; you can simply press it back together.
- 7
Add another 15g of butter to the pan if needed, then continue to cook the other side for another 7-10 minutes, pressing down occasionally, until it's also wonderfully crispy and golden. Ensure the heat isn't too high to prevent burning.
- 8
Serve the hot and crispy Bubble and Squeak immediately, sliced into wedges. It's fantastic topped with a fried egg, alongside roast meats, or as part of a full English breakfast. The key is that lovely crisp exterior and tender interior.
Frequently Asked Questions
What is Bubble and Squeak?
Bubble and Squeak is a traditional British dish consisting of shallow-fried leftover vegetables. It is primarily composed of mashed potatoes and cabbage, and is commonly served as a breakfast or a side dish for main meals.
What type of potato works best for Bubble and Squeak, and how should it be prepared?
Use starchy potatoes like Russets or Maris Pipers, cooked and mashed previously (often leftovers from a roast). This ensures a fluffy texture that binds well with the cabbage.
How should the cabbage be prepared to avoid a watery or mushy Bubble and Squeak?
Use cabbage that is already cooked (leftover or steamed until just soft), roughly chopped. Drain it well and squeeze out any excess water before mixing it with the mashed potatoes. Wet cabbage makes the cake soggy and prone to breaking, and overcooked cabbage turns mushy.
What's the best way to cook Bubble and Squeak to achieve a crispy exterior and warm interior?
Heat butter and oil in a large, heavy-bottomed pan over medium-high heat. Press the mixture into one large, even cake. Then cook it undisturbed over medium heat for 7-10 minutes per side, until deeply golden brown, crisp and heated through. Keep the heat moderate so the crust browns without burning.
Why does my Bubble and Squeak sometimes fall apart, and how can I prevent it?
It often falls apart if the potato-to-cabbage ratio is off or if the mixture isn't pressed firmly enough. Ensure your mashed potatoes are slightly drier and press the mixture firmly into the pan as one even cake.
🇬🇧AI-generated image
