RecipesUK 
Bubble & Squeak
A traditional British dish using leftover potatoes and cabbage, fried until crispy.
Ingredients
- 400g leftover cooked potatoes, mashed or chopped
- 300g cooked cabbage or greens
- 1 onion, sliced
- 2 tbsp butter or oil
- 1 tsp mustard
- Salt & pepper
Method
- 1
Combine potatoes, cabbage, onion, mustard, salt, and pepper in a bowl
- 2
Warm butter or oil in a large non-stick skillet
- 3
Press mixture firmly into the pan. Cook 8-10 minutes until bottom browns
- 4
Flip as one cake or break into rustic chunks. Cook another 5-7 minutes
- 5
Top with fried eggs, grilled tomatoes, or sausages
Swaps & variations
- Add bacon or smoked tofu
- Add grated cheese for a crispy topping
- Serve with fried eggs
- Add spices: paprika, caraway, chilli flakes
Storing & freezing
Keeps 3 days refrigerated. Suitable for freezing if made into patties.
Grow it yourself
- Cabbage: Sow Feb-Mar indoors; transplant when sturdy
- Potatoes: Main crop varieties suit autumn harvest
- Onions: Plant sets in early spring
- Cabbage whites: use butterfly netting
- Slugs: crushed eggshells around stems
- Onions: garlic spray deters thrips
- Cabbage: Harvest when heads are firm and tight
- Potatoes: Harvest after foliage dies back
- Onions: Harvest when tops yellow and fall
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