Bubble and Squeak
Published March 14, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3slices bacon, thinly sliced crosswise
- 1small yellow onion, finely chopped
- Salt and black pepper
- 2cups chopped, leftover cooked vegetables, such as cabbage, brussels sprouts, peas, kale or carrots, or a combination
- 2tablespoons unsalted butter, plus more as needed
- 2cups leftover mashed or roasted potatoes
- Poached or fried eggs, for serving (optional)
Nutritional analysis per serving (4 servings)
232 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 7 grams protein; 408 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (12-inch) nonstick or well-seasoned cast-iron skillet, set the bacon over medium heat. Once sizzling, cook, stirring often, until darkened at the edges, 2 to 4 minutes. Add the onion, season with salt and pepper, and cook until softened, 2 to 4 minutes. Stir in the chopped vegetables and cook until browned in spots, 4 to 6 minutes.
- Step 2
Add the butter. Once melted, add the potatoes and stir to combine. If using roasted potatoes, mash them with a potato masher or fork. Press into an even layer that fills the skillet. Cook until golden brown underneath, 4 to 6 minutes.
- Step 3
Use a spatula to flip portions of the potato mixture, then press down to fill the skillet. Repeat, flipping when the bottom is golden brown, about every 4 minutes, and pressing down to fill the skillet until the mixture is browned and crisp throughout, another 8 to 10 minutes. If you don’t see sizzling around the edges, add another pat of butter; it will depend on your potatoes (see Tip).
- Step 4
Press the mash into a compact cake (it might be soft or crumbly; that’s OK). Place a plate or cutting board over the skillet, then flip the cake onto the plate. If the cake falls apart, just press it back together. Sprinkle the top with salt and pepper. Serve scoops of the bubble and squeak with a poached or fried egg, if desired.
- Be sure to add enough butter to get those potatoes browned. It will depend on whether you’re using a buttery potato like Yukon Gold or a starchy potato like russet. Also, your leftover mashed potatoes probably include milk or butter in them, so they may not need more butter, but if you’re using plain boiled or roasted potatoes, the skillet could look dry.
Private Notes
Comments
I think of this as a method, not a recipe. Whatever I have leftover in the fridge gets pan-fried and stirred to build up the crispy bits. Maybe I cook an egg as well. No need to get too precious, this is casual breakfast food. You do it because you have leftovers that need eating up and you'd rather have them hot and with crunchy bits than cold and soggy and sad. If you don't have leftover potatoes, cut one up and microwave for 4-6 minutes, then stir into the veggies.
My grandma from England made this with many variations. And it became go to words for leftovers. Loved it as a child and love it as a grandma myself. Thank you, Pansy Pearl!
I never knew what this was called but Dad made this for us all the time (because we loved it). He used broken up polish sausage, sautéed onions with cabbage and smashed in leftover potatoes and then an egg to top. I always thought it was something he got on the farm as a kid in Poland but seeing this I realize now he must have learned about it from the Brit’s he fought with in WWII in Italy (Polish company under the British flag). Wow talking about full circle.
Followed the recipe, which is basically how my Ma made it. My leftover veggies were certainly not we ate growing up! But delicious!
Made this last nite. Boiled 6 potatoes. Then, in a large wok, fried them in oil and butter with onions, cabbage, peas, and broccoli. The only thing that browned was the pan. Soaked it over9
My Brit mum-in-law taught me about this dish when visiting her in the UK. She always included leftover cabbage, but sometimes would add leftover kale or spinach or even turnip mash. There is a Scottish version called rumbletythumps, which I think did include turnip or rutabaga (swede, as it is called in the UK). British bacon was a deluxe addition, as was a bit of leftover Sunday roast. Every working class cook around the world has ways of using up odds and ends to make 'bonus' meals!