Prep 5 mins
Cook 20 mins
I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to "fry up" your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.
- 453.59 g leftover mashed potatoes or 453.59 g leftover boiled potatoes or 453.59 g leftover roast potato, diced
- 453.59 g leftover cooked cabbage or 453.59 g leftover cooked Brussels sprout, finely chopped
- 56.69 g butter
- black pepper
- carrot, diced (optional)
- Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.
- Method if using mashed potatoes:.
- Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.
- Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).
- Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.
- Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan.
- Cook again over a medium heat until the other side is golden brown.
- Cut into wedges and serve with eggs and bacon for breakfast, or bread and butter for a light snack or supper dish. This is also wonderful as an accompaniment to stews and casseroles.
- Method for diced boiled or roast potatoes:.
- If using diced boiled or roast potatoes, mix all the vegetables together as above, and just fry them in a frying pan together; there is no need to press them down into a cake - stir them regularly to achieve an all over colour; then serve them with a spoon, rather than cut into slices. They still taste the same!
Have to agree, the ultimate comfort food! Just had to make this one - there's something special about those old recipes that have withstood the test of time! Not much I can add to that of your previous reviewers - they pretty well said it all! Thank you FT, another repeatable with lots of options!
This is "JUST LIKE MOM USED TO MAKE"..when she was stretching the meat as far as it would go for my five brothers and me! I completely forgot about doing this, but will have to do it more often now that you've prodded my memory! Some days breakfast is the only meal when all three kids are home (at the same time, besides the middle ofthe night--asleep!) and I do like to get a good brekky into them before they're off for the day. I cut a piece off to put in hubby's lunchbox too. I didn't used brussel sprouts (have never made 'em!) and had a few green beans to throw in, too. The kids were alittle leary of vegetables for breakfast, but once they got past that--yum-o! Thanks FT for a well-rounded meal.
Didn't use your recipe French Tart because it is exactly the same way that I make it. It also makes a great and unusul topping for cottage pie.