Bubble 'n' squeak recipe
- Root vegetables
- Leftover potato
Perfect for using leftovers on Boxing Day.
9 people made this
- 1 medium head green cabbage
- 500g (1 1/4 lb) potatoes, peeled and diced
- 250g (9 oz) green vegetables such as broccoli, spinach or Brussels sprouts
- 1 large onion, peeled and sliced
- 1 tablespoon olive oil, divided
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:25min ›Ready in:35min
- If not using leftovers, cook vegetables until tender: Place potatoes in a pot of boiling water and cook for approximately 5 to 10 minutes, until almost tender. Add cabbage and green veg and cook a further two minutes, until tender. Drain.
- In seperate pan, heat 1 teaspoon of olive oil and cook onions until just starting to brown. Remove from heat.
- In a large bowl, combine all cooked vegetables and toss in partially cooked onions. Add salt and pepper to taste. Give mixture a good stir to combine thoroughly.
- In a large frying pan, heat the remaining two teaspoons of olive oil over medium high heat. Add mixture to hot frying pan. Cook for approximately 25 minutes, carefully turning the mixture halfway through cooking to brown both sides.
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What is bubble and squeak?
Most sources would define it as a breakfast dish made up of a mixture of leftover mashed potatoes and cabbage that've been fried up until browned. Sometimes with the addition of more vegetables.
It can be fried as small burger-sized patties, as one big pan in a larger patty if you like it to look neat and even. Or if you prefer, you can fry it all up and keep moving it around the pan, mixing often. This results in a messier looking bubble and squeak, but with more browned bits, as they're mixed throughout.
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For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften. Drain.
Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. Add the sugar and stir until it melts and begins to caramelise and coat the shallots.
Mix the wine, port, cassis and stock together in a bowl. Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.
Add some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze. Set aside until needed.
For the bubble and squeak, heat half of the olive oil in a frying pan and cook the leeks for 3-4 minutes, or until softened but not coloured.
Mix the leeks, mashed potato and cabbage together in a bowl. Season, to taste, with salt and freshly ground black pepper.
Heat the remaining olive oil in the frying pan. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently. Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side. Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving.
You can cook this bubble and squeak recipe as one big "bubble" in a frying pan. Make it as thick or as thin as you like by varyin the pan size.
Bubble N Squeak Recipe
Schedule your weekly meals and get auto-generated shopping lists.
- 1/4 head of cabbage, shredded
- 1 onion, chopped
- 2 medium potatoes, peeled and chopped
- 2 cups of mixed vegetables (e.g. carrots, broccoli, cauliflower, corn, peas, celery and/or beans)
- 1 egg
- olive oil
- 8 rashers of streaky bacon (optional)
- 1/4 head of cabbage, shredded shopping list
- 1 onion, chopped shopping list
- 2 medium potatoes, peeled and chopped shopping list
- 2 cups of mixed vegetables (e.g. carrots, broccoli, cauliflower, corn, peas, celery and/or beans) shopping list
- 1 eggshopping listshopping list
- 8 rashers of streaky bacon (optional) shopping list
How to make it
- Boil the potatoes until cooked. When ready mash them and leave aside.
- In a pan sauté the cabbage and onion till tender and caramelised. Meanwhile boil the other vegetables then gently mash with a fork.
- When all the vegetables are cooked, place in a large bowl and combine.
- Add the egg and mix with a fork.
- Ladle a couple of spoonfuls of mixture into a pan of hot olive oil. Cook until nice and golden brown.
- Serve with fried streaky bacon.
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I love bubble adn squeak! So good to see it here.
Loved this! It has wonderful flavor. The only problem I had was keeping the potato mixture together when flipping and removing from the pan. For my full review see "I Made It II:" more
This is really tasty. a great thing to do with the little bits of veggie leftovers we all have tucked in out fridge but which more often than not, end up in the trash bin. NOT ANYMORE
I skipped the bacon part. This stood well on it's own and. more
First scrub the potatoes, then place them in a medium saucepan with a little salt.
Pour boiling water over to just cover them, then simmer gently with a lid on for 8 minutes. Drain the potatoes, then, while they are cooling, remove any stalks from the spring greens or cabbage and finely shred the leaves into ¼ inch (5 mm) slices. This is easy if you form them into a roll and then slice them. Drop the spring greens or cabbage into boiling water for 2 minutes only, then drain and dry well.
When the potatoes have cooled, peel them, then, using the coarse side of a grater, grate them into a bowl. Season with salt and freshly milled black pepper, then add the grated cheese and greens or cabbage and, using 2 forks, lightly toss together. To assemble the rösti, shape the mixture into rounds 3 inches (7.5 cm) wide and ½ inch (1 cm) thick.
Press them firmly together to form little cakes and dust lightly with the flour. If you want to make them ahead, place them on a plate and cover with clingfilm – they will happily sit in the fridge for up to 6 hours.
To cook the rösti, pre-heat the oven to gas mark 7, 425°F (220°C), placing the baking tray on the top shelf of the oven. Melt the butter and add the oil, then brush the rösti on both sides with the mixture. When the oven is up to heat, place the rösti on the baking tray and return it to the top shelf of the oven for 15 minutes, then turn the rösti over and cook them for a further 10 minutes.
Bubble and Squeak Recipe
Bubble and Squeak is the funny name given to a dish made of leftovers from a British roast dinner. Leftover mashed potato is mixed with leftover cabbage and cooked in butter.
It is said that this dish originates back to 1770 and originally contained meat, boiled beef actually. It wasn&rsquot until around 1951 that the meat was omitted and only potatoes and vegetables started to be used and that has carried on until now.
This bubble and squeak recipe is very similar to Irish colcannon (pic below) which is a mix of mashed potato and cabbage, bubble and squeak is cooked again after mixing, where colcannon is served more like mashed potato.
A great use of Sunday dinner, Thanksgiving or Christmas leftovers that included mashed potato.
Depending on what you had for your roast dinner, there&rsquos any combination of ingredients that can be used but there must be potato as the main ingredient. How I was taught to make it by my mother is, after mixing it all gets put in a pan with melted butter and cook until the potato is browned.
Now, this does not make for prettiest of dishes when made this way. For the sake of presentation, I form the mix into patties and shallow fried in a pan. Food should look appetizing after all.
If you don&rsquot have the leftovers to make these potato patties, I have been known to make the potatoes and cabbage just so I can enjoy this dish. There&rsquos no real traditional way to serve bubble and squeak but on this particular occaision I made British bangers and gravy (picture above).
What&rsquos in a name? Bubble and Squeak has 2 meanings. The one I know is that it came from the sounds the ingredients make as they cook, the other (which I&rsquom no so sure about) is the noises your stomach makes after eating it.
If you&rsquove made this Bubble and Squeak Recipe or any other recipe leave a comment below. I love to hear from my readers!
Bubble and squeak is originally a British meal or snack made with the leftovers of the Sunday roast dinner. This is not a traditional bubble and squeak recipe.
This variation is of bubble and squeak cakes with sprouts instead of cabbage.
Normally bubble and squeak is made from boiled potatoes and cabbage which is fried together in a pan. Why is it called bubble & squeak? Because the cabbage makes some funny-sounding noises while it is being cooked.
This recipe is based on mashed potatoes and Brussels sprouts, with the sprouts replacing the cabbage. Because we do not often have cabbage with our Sunday lunch (no reason why) we never have any leftovers.
And though we hardly ever have sprouts left (because we all love them), we occasionally do, so this combination became more logical in our house. And a different alternative to using the leftovers in fried rice for example.
Quite often we have mashed potato leftover because it is sometimes difficult to judge how hungry everyone is around the table.
So we came up with this one. It is a pretty easy bubble n squeak recipe and tastes fabulous. This Wikipedia link will tell you a bit more about bubble and squeak.
Bubble and Squeak Cakes with Sprouts
You can eat this dish as a snack on its own or as a side dish to something else. The recipe below should make about 6 good sized bubble and squeak patties.
Because this recipe includes Brussel Sprouts it does have a slightly bitter taste of the sprouts. So make sure you serve up with a dish that will properly complement the bitterness.
I hope you get to try this recipe out. Let me know how you get on in the comments section below!