Best 7 Bubble N Squeak Recipes

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Bubble and squeak is a traditional British dish, typically made with leftover mashed potatoes, cabbage, and other vegetables. It is a versatile dish that can be served as a main course or a side dish, and there are many different recipes for it. Some common ingredients in bubble and squeak include onions, leeks, carrots, and peas. The dish is typically fried in a pan until golden brown and crispy.

This article provides three delicious recipes for bubble and squeak. The first recipe is a classic version of the dish, made with mashed potatoes, cabbage, and onions. The second recipe adds some extra flavor with the addition of bacon and cheese. The third recipe is a vegetarian version of bubble and squeak, made with sweet potatoes, kale, and mushrooms. All three recipes are easy to follow and make a great meal for any occasion.

Let's cook with our recipes!

BUBBLE AND SQUEAK



Bubble and squeak image

I've always liked making this, since I was a kid. We'd have the pan going for well over an hour, slowly turning those precious leftovers into an incredible pile of gnarly, starchy, veggie gorgeousness. Good bubble & squeak is hard to beat.

Provided by Jamie Oliver

Categories     Leftovers     Vegetables     Christmas     Potato

Time 30m

Yield 4

Number Of Ingredients 6

olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs, such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg, such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts, optional

Steps:

  • Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
  • Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you've got. There's no need to chop anything first, as now we're going to mash it all up with a potato masher into a nice, flat, even layer.
  • Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
  • Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and - importantly - keep repeating it over a period of about 20 minutes, until it's golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it's looking good, you can serve it right away, or you can leave it on the lowest heat for a while - the flavour will only improve.
  • You can serve this any which way you like - let's be honest, it's going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

Nutrition Facts : Calories 376 calories, Fat 18.4 g fat, SaturatedFat 4.6 g saturated fat, Protein 6.9 g protein, Carbohydrate 48.5 g carbohydrate, Sugar 8.1 g sugar, Sodium 0.6 g salt, Fiber 6.3 g fibre

BUBBLE 'N' SQUEAK



Bubble 'n' Squeak image

Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.

Provided by DOREENF

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 8

½ medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
½ teaspoon paprika
salt and pepper to taste

Steps:

  • In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
  • In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 19.5 g, Cholesterol 23 mg, Fat 5.9 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 422.9 mg, Sugar 4.1 g

BUBBLE AND SQUEAK



Bubble and Squeak image

Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 9

3 medium potatoes, (about 1 pound) peeled and cubed
3 tablespoons 2% milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cabbage
1 tablespoon plus 4 tablespoons canola oil, divided
1 medium onion, finely chopped
2 to 4 tablespoons all-purpose flour

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

BUBBLE AND SQUEAK



Bubble and Squeak image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds baking potatoes
2 tablespoons unsalted butter
1/4 cup heavy cream
4 ounces bacon
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 teaspoon ground sage
1/2 teaspoon ground white pepper
1 pound Brussels sprouts, thinly sliced
Juice of 1/2 a lemon

Steps:

  • Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
  • Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.
  • Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.

ALL-IN-ONE ROAST BUBBLE & SQUEAK



All-in-one roast bubble & squeak image

This bubble & squeak with sprouts, bacon and potato needn't be relegated to leftovers - it makes a great alternative to roasties

Provided by Good Food team

Categories     Buffet, Side dish

Time 50m

Number Of Ingredients 4

1.25kg/2lb 12oz floury potatoes , peeled and cut into 3cm chunks
4 tbsp rapeseed oil
200g lardons or smoked bacon , cut into pieces
700g Brussels sprouts

Steps:

  • Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil, then tip in the potatoes. Cook for 4-5 mins, drain well, then return to the pan. Put on the lid and shake a couple times.
  • Set a heavy-bottomed roasting tin on the hob over a medium heat and add the oil. When it's really hot, add the potatoes and fry for a few mins.
  • Add the bacon and sprouts, mix everything together, then put in the oven and bake for 30 mins until the bacon is crisp and the sprouts are tender.

Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

BUBBLE & SQUEAK



Bubble & squeak image

Bubble & squeak should be on everyone's radar come Christmas time - it's a great way of using up leftover mash, sprouts and cabbage

Provided by Paul Merrett

Categories     Brunch, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 6

1 tbsp duck fat, goose fat or butter
4 rashers of streaky bacon, chopped
1 onion, finely sliced
1 garlic clove, chopped
15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
400g cold leftover mashed potato, or cold crushed boiled potatoes

Steps:

  • Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
  • Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
  • Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
  • Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It's the bits of potato that catch in the pan that define the term 'bubble and squeak', so be brave and let the mixture colour.
  • Cut into wedges and serve.

Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium

BUBBLE & SQUEAK CAKES



Bubble & squeak cakes image

Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 5

1kg floury potatoes, quartered (I use King Edward)
40g butter
500g Brussels sprout, trimmed
50g plain flour, seasoned with salt and pepper
olive oil, for frying

Steps:

  • Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
  • Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
  • Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
  • Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.

Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

Tips:

  • For the best results, use day-old mashed potatoes. This will help the bubble and squeak hold together better.
  • If you don't have any leftover mashed potatoes, you can make some fresh for this recipe. Just boil some potatoes until they're tender, then mash them with butter, milk, and salt and pepper to taste.
  • Feel free to add other vegetables to your bubble and squeak. Some popular options include cabbage, carrots, and peas.
  • If you're short on time, you can skip the step of frying the bubble and squeak in a pan. Just form the mixture into patties and bake them in a preheated oven at 375 degrees Fahrenheit for about 20 minutes, or until golden brown.
  • Serve bubble and squeak with your favorite condiments. Some popular options include ketchup, brown sauce, and HP sauce.

Conclusion:

Bubble and squeak is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover mashed potatoes, and it's also a budget-friendly meal. With a few simple ingredients and a little bit of time, you can easily make this classic British dish at home.

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