Last updated on May 28th, 2019.
Bubble and Squeak is a great way of using up leftover mashed potatoes. This Bubble and Squeak Recipe is made with mashed potatoes and fresh cabbage. It makes a great side dish, appetizer, or brunch dish when topped with a fried egg. Give it a try!
What is Bubble and Squeak?
Bubble and Squeak is a traditional English dish. It is usually served for breakfast, using leftover potatoes and cabbage from dinner. There is no shortage of ways to make bubble and squeak. You can add any leftover vegetables, such as peas, carrots. You can also add leftover meat into the mixture.
This version is made with leftover mashed potatoes and fresh cabbage.
I am surprised that there is no Russian / Ukrainian version for this dish – potatoes, cabbage, and using up leftovers sounds exactly like something we would have eaten growing up.
Tips for making Bubble and Squeak:
- The exact amount of flour you need will depend on the consistency of your mashed potatoes. So add 1/2 cup, do a “test” fry by frying one patty in a hot skillet. If it falls apart, add more flour. If it stays together, you’re good to go.
- Just make sure to dredge the patties in extra flour before frying, this will keep them from sticking to the pan.
- You want to use a large non-stick skillet for this recipe. Don’t attempt this with a cast-iron skillet. Even a well-seasoned cast iron skillet might cause these to stick and fall apart.
- The easiest way to form the bubble and squeak patties is to use an ice cream scoop with a squeeze release handle to measure out perfect 1/4 cup portions, and then form them by hand. You can also release the potato mixture from the ice cream scoop right into the hot oiled skillet, and then just press down a bit to form a patty.
- It is best not to flip these bad boys several times, otherwise they are more likely to fall apart. Cook them on each side until you’re fairly sure they are a nice golden brown color, then flip.
- You’ll want to use a flexible silicone spatula/turner to flip these.
Bubble and Squeak
- 1/2 green cabbage (about 1 lb), thinly sliced. 1 lb of cole slaw mix would be perfect!
- 1 onion , roughly chopped
- 4 tablespoons olive oil , divided
- 1 teaspoon sugar
- 1 teaspoon salt , or more or less to taste
- 3 cups mashed potatoes
- 1 cup flour , plus extra for dredging
- 2 eggs
- black pepper , to taste
- Optional for serving: fried egg, or a dollop of sour cream
- Prepare the cabbage: Chop the onions and the cabbage. Heat up the wok, add 1 teaspoon of the vegetable oil, and saute onions until they soften up and start browning, about 5 minutes. Add cabbage to the onions. Add salt, sugar, and pepper, and stir well. Cook for 15 minutes, stirring every few minutes until cabbage is soft and has cooked down to about half its original volume. Set aside and let it cool.
- Prepare the patties: Add the cooked cabbage and the mashed potatoes to a large bowl. Add 1 cup flour, 2 eggs, salt and pepper to taste and mix well.
- Using an ice cream scoop or wet hands, take about 1/4 cup of the potato+cabbage mixture and form small 3-4 inch patties. Dredge each patty in flour on both sides.
- Heat 1 tablespoon of olive oil in a large skillet. Carefully place each patty on the frying pan. Cook 5 minutes on one side, or until nicely browned. Carefully flip each patty, and cook 5 more minutes on the other side. Repeat until all the patties are cooked.
- Serve warm with a dollop of sour cream, gravy, or topped with a fried or poached egg.