Pin it
This hearty Bubble and Squeak transforms leftover vegetables into a delicious breakfast or dinner that's both comforting and satisfying. The crispy potato and cabbage base topped with savory sausages and a runny egg creates the perfect comfort food experience with minimal effort.
I first made this recipe when clearing out my refrigerator after a big Sunday roast, and it's become our Monday night tradition. My children now look forward to "leftover night" knowing this crispy, savory dish will be on the table.
Ingredients
- Cooked cabbage: Finely chopped, adds traditional flavor and helps bind everything together
- Mashed potatoes: Create the perfect base and develop a golden crust when fried
- Diced onions: Provide aromatic flavor and slight sweetness when caramelized
- Diced cooked carrots: Add natural sweetness and a pop of color
- Bacon pieces: Contribute saltiness and rich depth of flavor
- Breakfast sausages: Turn this side dish into a hearty main course
- Butter or oil: Helps develop that essential golden crust
- Eggs: With runny yolks create a natural sauce that ties everything together
- Salt and pepper: For seasoning according to your taste preference
- Fresh parsley: Brightens the dish with color and fresh flavor
Step-by-Step Instructions
- Crisp the Bacon:
- Cook chopped bacon in a large skillet over medium heat until the fat renders and pieces turn crispy and brown. This takes about 5 minutes with occasional stirring. The bacon provides a flavorful base for the entire dish. Remove crispy bits and set aside while maintaining the flavorful bacon fat in the pan.
- Cook the Sausages:
- Add breakfast sausages to the same skillet with the bacon fat and cook until browned on all sides and fully cooked through, approximately 8 to 10 minutes. The sausages should reach an internal temperature of 160°F. Remove and set aside while you prepare the vegetable mixture.
- Sauté the Onions:
- Add butter or oil to the skillet then add diced onions. Cook for about 3 to 4 minutes until they become softened and translucent with slight caramelization around the edges. This aromatic base will flavor the entire vegetable mixture.
- Combine and Form Patty:
- Add the chopped cabbage, mashed potatoes, cooked carrots, and reserved bacon to the skillet with the onions. Season everything generously with salt and pepper. Stir until all ingredients are well combined. Press the mixture firmly into the pan using a spatula to create a large cake approximately half an inch thick.
- Develop the Crust:
- Allow the mixture to cook undisturbed for 5 to 7 minutes until the bottom forms a golden brown crust. This patience is crucial for developing the signature crispy texture. Once browned, flip sections carefully using a spatula and continue cooking until the other side develops a similar crust.
- Prepare the Eggs:
- In a separate nonstick pan, add a small amount of butter or oil and crack in the eggs. Cook to your preferred doneness, though slightly runny yolks are traditional and create a lovely sauce when broken over the bubble and squeak.
- Plate and Serve:
- Divide the crispy bubble and squeak mixture onto four plates. Top each serving with a sausage and fried egg. Sprinkle with fresh parsley for color and brightness. Serve immediately while still hot and crispy.
Pin it
The bacon is truly my secret weapon in this recipe. While traditional bubble and squeak often skips this ingredient, I find that the smoky, salty flavor it adds transforms this humble leftover dish into something truly craveable. My grandfather always insisted on adding bacon, and after tasting the difference, I understand why this version has remained in our family for generations.
Storage and Reheating
Bubble and squeak actually tastes wonderful the next day as the flavors have time to meld together overnight. Store leftovers in an airtight container in the refrigerator for up to three days. For best results when reheating, use a skillet rather than a microwave to maintain the crispy exterior. Add a small amount of butter or oil to prevent sticking and heat over medium until warmed through. If you prefer, you can make a fresh egg to top the reheated portion.
Ingredient Substitutions
This recipe welcomes adaptation based on what you have available. Brussels sprouts work beautifully in place of or alongside cabbage. Sweet potatoes can substitute for regular potatoes for a slightly sweeter flavor profile. For a vegetarian version, omit the bacon and sausage and increase the eggs to two per serving for protein. Leeks make an excellent replacement for onions, offering a more delicate flavor. If you prefer a different protein, sliced ham or leftover roast beef work wonderfully instead of sausages.
The History Behind the Name
The curious name "Bubble and Squeak" comes from the sounds the vegetables make while cooking in the pan. As the mixture heats, air pockets form and release, creating bubbling and squeaking noises. This traditional British dish dates back to the 18th century when home cooks sought creative ways to use Sunday roast leftovers. Originally containing primarily leftover meat with cabbage, it evolved to the potato-based version we enjoy today. During World War II rationing, this dish became especially popular for stretching ingredients and reducing food waste.
Pin it
Frequently Asked Questions
- → What is bubble and squeak made of?
Bubble and squeak is traditionally made with mashed potatoes and cooked cabbage, often mixed with other vegetables like carrots or onions.
- → Can I use leftover vegetables for this dish?
Yes, this is a great dish for using leftover vegetables such as mashed potatoes, cabbage, or carrots.
- → How do I get the crispy texture?
Press the mixture into the skillet and cook undisturbed for several minutes until the bottom is golden and crispy. Flip and repeat on the other side.
- → Can I substitute sausages with another protein?
Absolutely! You can use ham, corned beef, or even tofu as a protein substitute if you prefer.
- → How should I serve bubble and squeak?
Serve it hot, topped with fried eggs, sausages, and a sprinkle of fresh parsley for garnish.