Bubble and Squeak
A classic British breakfast dish made from leftover potatoes and cabbage, fried until golden and crispy. The name comes from the sounds it makes while cooking — a brilliant way to turn leftovers into something delicious.
A British Institution
Bubble and squeak is one of Britain's most resourceful dishes. Born from the need to use up Sunday roast leftovers, it has been a staple of British kitchens since the 18th century. The name — as wonderful as the dish itself — comes from the sounds it makes while cooking in the pan.
At its heart, bubble and squeak is simple: mashed potatoes and cooked cabbage, mixed together and fried until golden and crispy. But the beauty lies in its versatility. You can add leftover peas, carrots, Brussels sprouts, or any vegetables. Some families add leftover meat. Each household has its own version.
Traditionally eaten on a Monday morning as a way to use up Sunday lunch leftovers, bubble and squeak is now enjoyed at any time. It makes a brilliant breakfast topped with a fried egg, a great lunch with bacon, or a satisfying dinner with sausages.
Main ingredients (not listed above):
- 500g leftover mashed potato — the base of the dish
- 200g cooked cabbage or Brussels sprouts — shredded finely
- Salt, pepper, and nutmeg — for seasoning
- Flour for dusting — helps form a crispy crust
- Oil and butter for frying — butter for flavor, oil for high heat
Instructions
Mash leftover boiled potatoes in a bowl. Add finely shredded cooked cabbage (or Brussels sprouts) and mix well. Season with salt, pepper, and a pinch of nutmeg.
Form the mixture into patties about 2cm thick. Dust lightly with flour.
Heat oil and a knob of butter in a large frying pan over medium-high heat. Fry the patties for 4-5 minutes on each side until golden and crispy.
Fry the bacon in a separate pan and fry the eggs. Serve the bubble and squeak topped with a fried egg and bacon on the side.
Tips
- ✓Traditionally made from Sunday roast leftovers — potatoes, cabbage, sprouts, or any green veg.
- ✓The key is getting the potato-to-cabbage ratio right: roughly 2:1.
- ✓For extra flavor, add chopped cooked onions or a dash of Worcestershire sauce.
- ✓Can be made into one large cake in the pan and cut into wedges, or individual patties.
What's in the Name?
The name “bubble and squeak” is almost as delightful as the dish itself, and it is entirely literal. The dish is named for thesounds it makes while cooking — the cabbage mixture bubbles as it heats, and the fat squeaks against the surface of the pan as the potatoes crisp up. It is one of the most charmingly onomatopoeic names in the entire culinary world.
The Oxford English Dictionary records the first written use of “bubble and squeak” in the late 18th century, though the dish itself is almost certainly older. An earlier name for a similar preparation was “fried cabbage and potatoes” — accurate but hardly inspiring. The newer name caught on precisely because it was memorable, playful, and captured something essential about the cooking process.
The name has endured for over two centuries, becoming part of the British cultural lexicon. It is one of those dishes that every British person knows by name, even if their individual recipe differs from their neighbour's. The name itself is a kind of culinary shorthand for resourcefulness and comfort.
In Cockney rhyming slang, “bubble and squeak” has also been used to mean “Greek” — a reminder of how deeply embedded the phrase is in British culture. The dish has appeared in literature from Charles Dickens to modern food writing, always evoking warmth, thrift, and the unpretentious pleasures of home cooking.
Bubble and Squeak: The Ultimate Leftover Dish
Bubble and squeak was born from one of the most sensible traditions in British cooking: the Sunday roast. For generations, the Sunday roast was the centrepiece of the British week — a grand meal of roasted meat, potatoes, vegetables, gravy, and Yorkshire pudding that brought families together around the table.
But a proper Sunday roast inevitably produced leftovers, and waste was not something traditional British kitchens tolerated. Monday became the day for using up what remained. Cold meats were sliced for sandwiches, bones were boiled for soup, and the leftover potatoes and cabbage were combined and fried to make bubble and squeak.
Traditionally, the mixture consisted of nothing more than leftover boiled or mashed potatoes and leftover cabbage or Brussels sprouts, seasoned with salt and pepper and fried in the fat left over from the Sunday roast. It was honest, economical cooking — the kind of food that sustained families through difficult times and became beloved not despite its simplicity, but because of it.
Today, bubble and squeak represents the best of the “waste not, want not” philosophy. It is a reminder that some of the world's most satisfying dishes were created not by chefs in grand kitchens, but by ordinary people making the most of what they had.
The dish has enjoyed something of a renaissance in recent years, appearing on gastropub menus across Britain, often dressed up with a poached egg and hollandaise. But at its heart, bubble and squeak is still best made at home, in a well-used frying pan, with genuine leftovers. The uglier it looks going into the pan, the better it tastes coming out.
Tips for Perfect Bubble and Squeak
- 1.Use day-old potatoes, not fresh. Freshly cooked potatoes hold too much moisture and will turn into a stodgy mash when you try to fry them. Potatoes that have been refrigerated overnight have firmed up and will hold their shape, giving you distinct, crispy pieces rather than a homogeneous paste.
- 2.Squeeze moisture from the cabbage. Cooked cabbage releases water as it heats, which is the enemy of crispiness. Squeeze the cooked cabbage firmly in your hands or press it in a clean tea towel before mixing it with the potatoes.
- 3.Press the mixture firmly into the pan. Use a spatula to press the bubble and squeak down into a flat, compact cake. The firm pressure creates maximum contact with the hot surface, which is what gives you that gorgeous golden crust.
- 4.Don't stir too much. Resist the urge to constantly stir or flip. Let the mixture sit undisturbed for 4-5 minutes on each side. The less you interfere, the crispier and more cohesive the result. Think of it like a potato cake, not a stir-fry.
- 5.Crispy edges are essential. The best part of bubble and squeak is the contrast between the crispy, lacy edges and the soft, warm interior. Cook until the edges are deeply golden and slightly charred — this is not the time for pale and cautious frying.
Modern Variations
With crispy bacon
Fry streaky bacon until crisp, chop it into the potato mixture for a smoky, salty upgrade
With mature Cheddar
Fold grated Cheddar into the mix so it melts and creates golden, gooey pockets throughout
With poached egg on top
Crown a crispy bubble and squeak patty with a perfectly poached egg — the runny yolk becomes a natural sauce
Breakfast burger patty
Form the mixture into a thick burger-shaped patty and serve in a brioche bun with bacon and brown sauce
Frequently Asked Questions
Why is it called bubble and squeak?
The name comes from the sounds the mixture makes while frying — the cabbage bubbles and the fat squeaks against the pan. The dish has been known by this name since the 18th century.
Can I make bubble and squeak without cabbage?
Yes! You can use any leftover green vegetables — Brussels sprouts, kale, spring greens, or even peas. The key is having leftover mashed or boiled potatoes as the base.
Is bubble and squeak a breakfast or dinner dish?
Both! Traditionally it was a Monday breakfast made from Sunday roast leftovers. Today it is enjoyed at any meal — breakfast, lunch, or dinner. It makes an excellent brunch dish topped with a poached egg.