Bubble and Squeak
Leftover mashed or roast potato and cooked cabbage, roughly combined and pressed into a well-buttered pan until a deep golden crust forms on the bottom before flipping. Documented as far back as a 1750 Gentleman's Magazine reference and a 1762 Hannah Glasse recipe, its name comes directly from the sounds it makes while cooking, the vegetables bubbling as they fry and the cabbage squeaking against the hot pan; using already-cooked leftovers, not fresh raw vegetables, is the entire point of the dish.
Meat-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups leftover mashed or roughly chopped roast potatoes
- 2 cups leftover cooked cabbage (or Brussels sprouts), chopped
- 1 small onion, finely chopped
- 3 tbsp beef dripping or butter, divided
- 1 cup leftover roast beef, shredded, optional
- Salt and black pepper, to taste
Steps
- In a large bowl, roughly combine the leftover potatoes, cabbage, onion, and shredded beef if using. Season with salt and pepper.
- Heat 2 tbsp dripping or butter in a large heavy skillet over medium-high heat.
- Press the mixture into the pan in an even layer, flattening firmly with a spatula.
- Fry undisturbed for 6-8 minutes until a deep golden-brown crust forms on the bottom.
- Add the remaining fat around the edges, then carefully flip the mixture in sections.
- Fry the second side another 5-6 minutes until browned and crisp.
- Serve hot, traditionally alongside cold cuts or as a side to a fried breakfast.