Mary Berry Bubble And Squeak

Alright, cards on the table — I used to dread leftovers. I’d peer into the fridge the day after a roast and feel completely uninspired. Mashed potatoes? Limp carrots? Half a cabbage? What am I meant to do with that?

Then one day, I actually listened to my mum and gave bubble and squeak a proper go. And let me tell you — I’ve never looked at leftovers the same way since. Mary Berry’s take on this old-school British classic is smart, simple, and genuinely satisfying. It’s crispy on the outside, soft in the middle, and begging for a golden fried egg on top.

If you’re new to it, bubble and squeak is basically a frying-pan miracle: mashed potatoes and any bits of cooked veg you’ve got knocking about, fried until gloriously brown. That’s it. But when it’s done right? It’s downright addictive.

Ingredients List

• 6 tbsp unsalted butter – or vegetable oil, if you’re after something lighter. This is what gives you those crispy, golden edges.
• ½ cup finely chopped onion – adds sweetness and depth.
• 1 lb cold mashed potatoes – leftover roast mash is perfect.
• 1 cup cooked vegetables, chopped fine – cabbage, carrots, sprouts, kale… use whatever’s in the fridge.
• Cooked meat, chopped (optional) – roast beef, ham, even bangers. Totally up to you.
• Salt and black pepper, to taste
• Fried or poached eggs, for topping (optional, but really — just do it)

How To Make It

1. Heat your butter or oil in a large frying pan over medium heat. Don’t let it brown — you’re not making beurre noisette here.
2. Add your chopped onion and cook gently for about 3 minutes. You want it soft and sweet, not coloured.
3. Stir in your mashed potatoes and all your chopped leftover veg. If you’ve got meat, in it goes too.
4. Cook the mixture gently, stirring occasionally, for about 10 minutes. Everything should be hot through and starting to smell comforting.
5. Flatten it all down in the pan with your spatula and let it sit. After 2–3 minutes, flip in sections so the underside crisps up. Don’t stress about perfect flipping — rustic is good here.
6. Repeat the flatten–crisp–flip until both sides are nicely browned.
7. Season with salt and pepper, and serve with a fried or poached egg on top. Bit of ketchup on the side? I won’t judge.

Side note: I once tried adding grated cheese to the mix. It sounded genius, but it stuck like glue to the pan. Maybe not my finest idea…

Common Mistakes

Why is it falling apart?
You’re flipping it too soon! Let it sit and crisp before turning. Patience is your best spatula.

Why is mine greasy?
Too much butter or oil. Start with 2–3 tablespoons and add more only if the pan looks dry.

Can I use raw veg?
Not really. The joy of bubble and squeak is using cooked leftovers. Raw veg won’t soften enough in time.

My mash was too wet — now it’s gluey.
That happens. Next time, let the mash dry out a bit in the fridge overnight. Drier mash gives you better texture.

Why does it taste bland?
Leftovers need seasoning love. Add salt, pepper, and don’t be afraid of a splash of vinegar or Worcestershire.

Storage and Reheating Tips

Fridge: Store in a sealed container for up to 3 days.
Freezer: Wrap portions in cling film, then pop in a freezer bag — up to 1 month.
To reheat:

• Microwave: 45–60 seconds, covered.
• Pan-fry: Best texture — just add a touch of oil and crisp it back up.
• Air fryer: 180°C for 5–7 minutes works beautifully.

What to Serve With It

• Grilled tomatoes – brings brightness and acidity.
• Black pudding or sausages – full English vibes.
• Pickles or HP sauce – cuts through the richness like a charm.

Honestly, bubble and squeak is a meal in itself, but don’t let that stop you from going full fry-up.

FAQ Section

Can I make this vegan?
Absolutely. Just use oil instead of butter and skip the meat and egg. Still hearty, still delicious.

Can I use instant mash?
If you must — but real leftover mash tastes better and crisps up nicer.

Is this healthy?
Well… it’s hearty. But full of veg and not deep-fried, so I’d say it’s British-balanced.

What if I don’t have leftover veg?
Quick steam some carrots, sprouts, or kale — just make sure it’s cooked and not watery.

Try More Recipes:

• Mary Berry Chicken Lasagne
• Mary Berry Parmesan Biscuits
• Mary Berry Paprika Pork