Classic British Bubble And Squeak
When you hear this cook, you’ll understand how it got its name….
While not common in the U.S., if you’ve ever been to an English pub, you’ve probably heard of Bubble and Squeak. Traditionally made from the leftovers of a Sunday roast dinner, this traditional British dish is a combination of mashed potatoes and chopped veggies such as cabbage, broccoli and brussel sprouts that are mixed together and pan fried in a little oil. If you’re wondering (as we were) about how the recipe got its name, just listen to the sound the veggies make when you toss them into a hot skillet – little bubbles and squeaks!
Dating back hundreds of years, this hearty yet frugal recipe is a great way to use up any leftover veggies you have in the fridge; we typically make this after we’ve stretched out our groceries as long as we possibly can, then we do a fridge clean-out and throw everything we can into this dish. It’s easy to customize and you wouldn’t believe how yummy it is!
Bubble and Squeak
- 1/2 onion, diced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 cups mashed potatoes
- 1/2 cup cooked broccoli florets
- 4 pieces bacon, optional
- 1/2 cup cooked cabbage, shredded
- 1 tablespoon butter
- kosher salt and freshly ground pepper, to taste
- Heat vegetable oil and butter in a large skillet over medium heat. Add onions and sauté for 5 minutes, or until onions are translucent. Add garlic and cook for 1-2 minutes, or until fragrant.
- Add bacon, if using, and cook until crisp. Drain fat, then add broccoli, brussel sprouts and cabbage to the onion mixture. Season with salt and pepper.
- Brown vegetables for 5 minutes, stirring frequently.
- Add mashed potatoes to the skillet, pressing down to flatten to form a patty. Brown about 6-7 minutes.
- Carefully flip the potato and vegetable patty. Cook an additional 6-7 minutes, or until well-browned with a crispy crust. (If needed, invert potato onto a plate and slide back into skillet.)
- Transfer onto a platter. Cut into wedges for serving.
Recipe adapted from BBC Good Food