I swear, Bubble and Squeak is the culinary version of pulling on your fluffiest socks after a long week. It’s humble, scrappy, and ridiculously comforting — the kind of thing my nan would whip up on a Monday with leftover Sunday roast bits, and somehow it always tasted better than the roast itself.
This recipe’s got that same soul-warming magic. You take yesterday’s mash and greens, crisp them up in a pan, and suddenly it’s a whole new meal. Add a poached egg and a splash of brown sauce? Heaven. Pure, golden-edged, fork-splitting heaven.
Why You’ll Love It
- Uses up your leftovers without tasting like… leftovers.
- Gets that golden crust on the bottom — like posh hash browns.
- Works for breakfast, lunch, or lazy dinners (especially with bacon).
- You can throw in anything — sprouts, carrots, even a rogue bit of stuffing.
- It’s budget-friendly but doesn’t feel like a compromise.
- Topped with a runny poached egg? Game over.
Ingredients
- 700g (3 cups) leftover mashed potatoes
- 200g (about 3 cups) cooked cabbage, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp butter (salted or unsalted — whatever you’ve got)
- 2 tbsp vegetable oil
To serve:
- 6 rashers of crispy bacon, chopped
- Poached eggs (1–2 per person)
- Fresh parsley, chopped
- Brown sauce (optional but honestly, highly recommended)
How to Make It
Mash it all together:
In a big bowl, mix your mashed potatoes with the chopped cabbage, salt, and pepper. Use a fork or just get your hands in there — the rougher the mix, the more crispy bits you’ll get later.
Get your pans sizzling:
In two medium frying pans (about 20cm), melt half the butter and oil over medium heat. You want a decent sizzle, not a smoke alarm situation.
Pack it in and press it down:
Divide the mash mixture between the pans and press it down firmly with a spatula so it fills the bottom. Don’t fuss with it too much. Let it sit and get that lovely crust.
Ruffle it up for crunch:
After 5–7 minutes, when the edges are browned, gently ruffle the top with a fork — this makes all the best crispy ridges.
Grill it golden:
Brush the top with the rest of the butter and oil, then pop the pan under the grill for 4–5 minutes. You’re looking for a golden, crackly finish on top.
Time to top it:
Slide your bubble and squeak out of the pan and onto plates. Scatter over the crispy bacon, crown each with a poached egg (or two), and sprinkle fresh parsley like you’re on telly.
Sauce it up (or not):
Drizzle with brown sauce if that’s your thing. I do. Every time.
Common Mistakes and How to Dodge Them
Why does mine fall apart?
Too much moisture. Make sure your mash isn’t too soft, and your cabbage isn’t watery.
It’s stuck to the pan!
You didn’t let it crisp before flipping or moving it. Patience, my friend. Let it form that crust first.
No cabbage?
Use sprouts, kale, broccoli — whatever greens you’ve got knocking about.
Can I make one big one?
Absolutely. Just use one large pan and slice it like a pie.
Storage and Reheating
- Fridge: Store leftovers for up to 3 days in a sealed tub.
- Freezer: Wrap portions tightly and freeze for up to 1 month.
- To reheat: Pan-fry on low until warmed through or blast in the microwave, though it may lose a bit of crunch.
Frequently Asked Questions
Is Bubble and Squeak always made with cabbage?
Traditionally, yes — but really it’s about leftovers. Use what you’ve got.
Can I bake it instead of frying?
Sure. Press into a greased baking dish, brush with butter and bake at 200°C for about 20 minutes.
What’s the best pan to use?
A good non-stick or well-seasoned cast iron skillet is your best friend here.
How did it get the name?
It’s from the sounds it makes while cooking! It really does bubble and squeak in the pan.
Nutrition Facts (Per Serving)
- Calories: 176
- Total Fat: 5.3g
- Saturated Fat: 2.2g
- Cholesterol: 25mg
- Sodium: 391mg
- Potassium: 717mg
- Carbohydrates: 24g
- Fibre: 3.4g
- Sugars: 4g
- Protein: 10g
Try More James Martin Recipes:
James Martin Bubble And Squeak
Description
A cozy, crispy pan-fried British classic made from leftover mash and cabbage, topped with bacon, poached eggs, and a cheeky drizzle of brown sauce.
Ingredients
To serve:
Instructions
- Mix mash, cabbage, salt, and pepper in a bowl.
- Heat butter and oil in pans, divide mix, and press in.
- Cook on medium heat 5–7 mins until golden underneath.
- Ruffle the top, brush with more butter/oil.
- Grill for 4–5 mins until crisp and browned.
- Top with bacon, eggs, parsley, and sauce.
Notes
- Add other cooked veg like carrots or sprouts for extra flavour.
- Kale works well in place of cabbage.
- Use a spatula to press the mix firmly into the pan.
- Sprinkle Maldon salt before serving — magic with potatoes.