Bubble & Squeak

This recipe sails right past “Oh I say!” and “Wot’s all this then?” and approach­es Ter­ry-Thomas lev­els of sheer Britishness.

  • Ingre­di­ents:
  • 1 lb. left­over mashed pota­toes or 1 lb. left­over boiled pota­toes or 1 lb. left­over roast pota­to, diced
  • 1 lb. left­over cooked cab­bage or 1 lb. left­over cooked Brus­sels sprouts, fine­ly chopped
  • 2 oz. butter
  • Salt
  • Black pep­per
    • OPTIONAL: Car­rot, diced

Mix the cab­bage or sprouts with the mashed or diced cooked pota­toes and sea­son to taste with salt and black pepper.

Method if using mashed potatoes:

Heat the but­ter in a large fry­ing pan, add the pota­to mix­ture and smooth it flat with a spatula.

Fry over a medi­um heat for about 8 to 10 min­utes or until under­side is brown, and the Bub­ble & Squeak siz­zles, bub­bles and squeaks! (Sor­ry, could not resist that!).

Place a large plate over the pan and turn the pan and plate over so that the bub­ble and squeak is on the plate.

Heat the remain­ing but­ter in the pan and care­ful­ly slide the Bub­ble & Squeak back in the pan.

Cook again over a medi­um heat until the oth­er side is gold­en brown.

Cut into wedges and serve with eggs and bacon for break­fast, or bread and but­ter for a light snack or sup­per dish. This is also won­der­ful as an accom­pa­ni­ment to stews and casseroles.

Method for diced, boiled, or roasted potatoes:

Mix all the veg­eta­bles togeth­er as above, and just fry them in a fry­ing pan togeth­er; there is no need to press them down into a cake. Stir them reg­u­lar­ly to achieve an all over col­or; then serve them with a spoon, rather than cut into slices. They still taste the same!