This easy and comforting Bubble and Squeak recipe by James Martin combines creamy mashed potatoes, crispy bacon, and vibrant cabbage for a hearty meal. Perfect for using up leftover vegetables, it’s a quick, nutritious dish topped with poached eggs and creamy hollandaise sauce. Simple yet delicious!
Ingredients Needed
- 675g (1½ lb) Maris Piper potatoes, peeled and cut into chunks
- 225g (8 oz) curly kale or spring cabbage, thinly sliced
- 25g (1 oz) butter
- 1 leek or small onion, chopped
- 150ml (5 fl oz) full-cream milk
- Freshly ground white pepper
- 6 rashers streaky bacon, cut into lardons
- 2 tbsp white wine vinegar
- 4 free-range eggs
- Ready-made hollandaise sauce, to serve
How To Make Bubble And Squeak
- Cook the potatoes: Put the potatoes in a large pan of salted water (1 tsp salt per 600ml/1 pint water). Bring to the boil and simmer until tender.
- Cook the cabbage: In a separate pan, add 1 cm (½ inch) of water and bring to a boil. Add ½ tsp salt and the cabbage, cooking over vigorous heat for 4-5 minutes until just tender. Drain well.
- Prepare the potato mix: Drain the cooked potatoes and leave the steam to die down. In the same pan, melt the butter, then add the leek (or onion) and cook gently for 7-8 minutes, or until softened but still translucent. Pass the potatoes through a potato ricer (or mash) into the pan, then add the cabbage, milk, and freshly ground white pepper to taste. Mix well.
- Cook the bacon: Heat a frying pan and fry the bacon lardons until crispy. Add the bacon to the potato mixture and form into four patties.
- Fry the patties: Heat the frying pan again. Place the patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.
- Poach the eggs: Meanwhile, bring a pan of salted water to a boil and add the white wine vinegar. Whisk the water to create a whirlpool and crack an egg into the center. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon, and place on a plate to drain. Repeat the process with the remaining eggs.
- Serve: Place the bubble and squeak patties on plates, top with poached eggs, and spoon over hollandaise sauce to serve.
Recipe Tips
- Use a potato ricer: For the creamiest texture, pass the potatoes through a potato ricer instead of mashing them. This helps avoid lumps and makes the mix smoother.
- Don’t overcook the cabbage: Cook the cabbage just until tender, about 4-5 minutes, to keep it from becoming too soft and losing its bright green color.
- Make crispy bacon: Fry the bacon until it’s nice and crispy to add extra crunch to the patties. This helps balance the softness of the potatoes.
- Keep the patties compact: When forming the patties, make sure they are tightly packed so they stay together while frying and don’t fall apart.
- Poach eggs gently: When poaching the eggs, create a gentle whirlpool in the water and cook for just 2-3 minutes to get a runny yolk without overcooking them.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Bubble and Squeak cool to room temperature, then place it in an airtight container. Store in the fridge for up to 2 days.
- Freeze: Let the dish cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat a frying pan over medium heat and add a little oil or butter. Reheat the Bubble and Squeak patties for 2-3 minutes on each side until crispy and warmed through.
Nutrition Facts
Serving Size: 1 serving (from 4 servings)
- Calories: 213
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 117mg
- Total Carbohydrate: 36g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 6g
Try More James Martin Recipes:
- James Martin Lyonnaise Potatoes
- James Martin Crab Beignets
- James Martin Lemon Tiramisu
- James Martin Broccoli And Stilton Soup
James Martin Bubble And Squeak
Description
This easy and comforting Bubble and Squeak recipe by James Martin combines creamy mashed potatoes, crispy bacon, and vibrant cabbage for a hearty meal. Perfect for using up leftover vegetables, it’s a quick, nutritious dish topped with poached eggs and creamy hollandaise sauce. Simple yet delicious!
Ingredients
Instructions
- Cook the potatoes: Put the potatoes in a large pan of salted water (1 tsp salt per 600ml/1 pint water). Bring to the boil and simmer until tender.
- Cook the cabbage: In a separate pan, add 1 cm (½ inch) of water and bring to a boil. Add ½ tsp salt and the cabbage, cooking over vigorous heat for 4-5 minutes until just tender. Drain well.
- Prepare the potato mix: Drain the cooked potatoes and leave the steam to die down. In the same pan, melt the butter, then add the leek (or onion) and cook gently for 7-8 minutes, or until softened but still translucent. Pass the potatoes through a potato ricer (or mash) into the pan, then add the cabbage, milk, and freshly ground white pepper to taste. Mix well.
- Cook the bacon: Heat a frying pan and fry the bacon lardons until crispy. Add the bacon to the potato mixture and form into four patties.
- Fry the patties: Heat the frying pan again. Place the patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.
- Poach the eggs: Meanwhile, bring a pan of salted water to a boil and add the white wine vinegar. Whisk the water to create a whirlpool and crack an egg into the center. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon, and place on a plate to drain. Repeat the process with the remaining eggs.
- Serve: Place the bubble and squeak patties on plates, top with poached eggs, and spoon over hollandaise sauce to serve.
Notes
- Use a potato ricer: For the creamiest texture, pass the potatoes through a potato ricer instead of mashing them. This helps avoid lumps and makes the mix smoother.
- Don’t overcook the cabbage: Cook the cabbage just until tender, about 4-5 minutes, to keep it from becoming too soft and losing its bright green color.
- Make crispy bacon: Fry the bacon until it’s nice and crispy to add extra crunch to the patties. This helps balance the softness of the potatoes.
- Keep the patties compact: When forming the patties, make sure they are tightly packed so they stay together while frying and don’t fall apart.
- Poach eggs gently: When poaching the eggs, create a gentle whirlpool in the water and cook for just 2-3 minutes to get a runny yolk without overcooking them.
James Martin Bubble And Squeak