Bubble and Squeak is a simple method to avoid wasting food. You can use any cooked food to make bubble and squeak and with brown sauce it is divine. This is one of my go to recipes when I look at all of the left overs in the fridge. I always cook to much! Also this is a good method of getting my children to eat vegetables. Put the on a plate whole and they wont touch them. Mash them up and hey presto gone. I serve this dish with good old fashioned Ham and Eggs or my favourite Sausages and Onion Gravy.
Bubble and Squeak
Bubble and Squeak is a simple method to avoid wasting food. You can use any cooked food to make bubble and squeak and with brown sauce it is divine.
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Servings: 4 people
Calories: 367kcal
Ingredients
Instructions
- Heat half (1/2) of the olive oil in a frying pan and cook the leeks for 4 minutes, or until softened but not coloured.3 tbsp olive oil, 2 large Leeks
- Mix the leeks, mashed potato and cabbage together in a bowl.1.25 kg potatoes, 750 g cabbage
- Season, to taste, with the salt and ground black pepper.1 pinch sea salt, 1 pinch ground black pepper
- Heat the remaining (1/2) olive oil in the frying pan.3 tbsp olive oil
- Divide the mixture into equal amounts and shape them into patties. Place them into the pan.
- Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side.
- Remove from the pan and serve.
Nutrition
Calories: 367kcal | Carbohydrates: 65g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 35mg | Potassium: 1770mg | Fiber: 9g | Sugar: 9g
15 comments
After every roast dinner, especially at Christmas bubble and squeak is served the following day for breakfast or brunch.
Bubble and squeak has always been a childhood favourite, and this recipe captures the essence of a traditional British dish. The use of leeks adds a mild, sweet onion flavour that complements the earthy cabbage and creamy potatoes beautifully.
The simplicity of the ingredients lets the natural tastes shine through. Paired with sautéed mushrooms on the side, this dish was an absolute winner for a meat-free meal.
Cooking the patties until golden-brown gave them a delightful crispness. I served mine with a dollop of sour cream and some sautéed mushrooms for an extra touch.
A brilliant way to enjoy leftover vegetables.
The cabbage and leeks gave the dish a nice bite, balancing the smooth mashed potatoes. Using olive oil instead of butter made it feel a bit lighter without sacrificing flavour.
This bubble and squeak recipe is delightfully straightforward, perfect for a quick and hearty meal.
A wonderfully thrifty, delicious recipe that I’ll definitely make again.
This dish is a fantastic way to use up leftover potatoes and cabbage! The addition of leeks brings a fresh twist to the classic, adding subtle flavour without overpowering the other ingredients.
Simple, satisfying, and nostalgic—a fantastic way to use leftovers.
Shaping the mixture into patties was easy, and they cooked up golden and crisp. I added a sprinkle of nutmeg to the potato mix, which worked well with the other ingredients.
The shredded cabbage brought a lovely crunch, while the leeks added a delicate sweetness. Frying the patties to a golden brown gave them a great texture and flavour contrast to the soft, mashed potato interior.
The patties turned out perfectly crispy on the outside while staying soft and fluffy inside. A pinch of sea salt and ground black pepper was all the seasoning needed to elevate the natural flavours.
I hate putting food in to the bin and recipes like this make sure they go to a good home. Me!!
This recipe for bubble and squeak is a dream for anyone who enjoys their veggies.