Bubble and Squeak With Leftover Veg
For The Perfect Bubble and Squeak
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What Leftovers to Use: Use cold, leftover mashed or boiled potatoes for the best texture. Leftover meats and vegetables like turkey, roast, bangers, cabbage, or sprouts are perfect additions.
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Add-Ons: Include pickles, tomatoes, or any extras you love to customize the dish to your taste.
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Rattle the Pan: Toss the mixture around the frying pan until it bubbles and squeaks, making sure it gets crispy and golden brown on both sides.
What You Need
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Potatoes (1lb/450g): Use cold, crushed boiled potatoes. Substitute with leftover mashed potatoes.
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Fat (1 tbsp): Use any butter for frying. Using duck fat or goose fat will give a richer flavour.
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Meat (4-8 rashers): Use streaky bacon, chopped or any cooked meat leftovers like roast beef, bangers, or ham finely chopped.
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Onion (1/2 cup): Use finely chopped onion for flavour.
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Cabbage (8oz/225g or 1 cup): CUse chopped cabbage or a cup of any leftover veg such as kale, peas, swede, carrots, or Brussels sprouts, finely chopped.
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Seasoning: Salt and freshly ground black pepper, to taste.
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Eggs (optional): Fried or poached eggs for serving.
Saving the Bubble and Squeak for Later
- Cool Quickly: Allow the Bubble and Squeak to cool to room temperature within two hours after cooking to prevent bacterial growth.
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 2-3 days. If it contains leftover meat, ensure the meat was properly handled and stored within its recommended timeframe (usually 3-4 days for cooked meat).
- Freezing: To freeze, let the dish cool completely, and transfer it into a freezer-safe container for up to 1 month. Reheat thoroughly in a frying pan to restore its crispy texture.
- Reheating: When reheating, make sure to heat the Bubble and Squeak to at least 165°F (74°C) to ensure it’s safe to eat. For the best results, reheat in a frying pan to maintain the crispness.
Serving Bubble and Squeak
Here are some popular ways how to serve Bubble and Squeak. Serve with
- a fried or poached egg – a classic choice for a delicious and fulfilling breakfast or brunch.
- pickles, tomatoes and your favourite meat. Serve as a hearty side dish, perfect alongside roasted meats or as part of a light meal.
- with extra toppings like cheese, herbs and hot sauce.
- as part of a Ploughmans lunch served alongside cheeses, bread, and chutneys for a traditional British flair.
Health Info
- Calories: 160kcal
- Sugar: 1.9g
- Sodium: 334.9mg
- Fat: 7.3g
- Carbohydrates: 20.3g
- Fiber: 3.4g
- Protein: 4.7g
Bubble and Squeak
Description
Ingredients
- 1 lb (450g) potatoes boiled and crushed
- 1 tbsp butter or duck fat/goose fat for extra flavor
- 4-8 rashers streaky bacon chopped (or used leftover roast beef bangers, and/or ham)
- 1 onion finely chopped (about 1/2 cup)
- 8 oz 225g or 1 cup cabbage (or 15-20 cooked Brussels sprouts, sliced)
- ¼ tsp Salt to taste
- ¼ tsp Freshly ground black pepper to taste
- Fried or poached eggs one or two eggs each for serving (optional)
Instructions
Prepare the Ingredients:
- Begin by preparing your cold, boiled potatoes. If you’re using leftover potatoes, crush them gently with a fork or potato masher. Ensure they’re cool and slightly firm for best results.
Cook the Bacon:
- In a large skillet, heat a little of the fat (butter, duck fat, or goose fat) over medium heat. Add the chopped bacon (or any leftover meats you’re using) and fry until crispy. This should take about 5 minutes. Remove the bacon and set aside.
Sauté the Onion and Cabbage:
- In the same skillet, add the remaining fat and sauté the finely chopped onion over medium heat for about 3-4 minutes until softened and translucent. If you’re using cabbage, add it now and cook for another 4-5 minutes until tender. If you’re using Brussels sprouts, add them to the pan and cook until softened, about 3 minutes.
Combine the Ingredients:
- Add the crushed potatoes to the pan, along with the crispy bacon, onion, and cabbage (or Brussels sprouts). Use a spatula to gently stir everything together. Season with salt and freshly ground black pepper to taste.
Fry the Mixture:
- Press the mixture down into the pan with your spatula to form a flat, even layer. Let it cook for about 5-7 minutes without stirring so that the bottom crisps up. Once the bottom is golden and crispy, flip portions of the mixture over to allow the other side to crisp up as well. This can take another 5-7 minutes.
Serve:
- Once both sides are golden and crispy, serve immediately. If desired, top each portion with a fried or poached egg for an extra touch of richness.
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