Bubble and Squeak is an easy hash style meal using boiled potatoes, ham and cabbage. Perfect for breakfast, lunch or dinner, this is a great way to use up any kind of leftover meat, veggies, or potatoes!

Simply season, fry and enjoy!

Bubble and squeak on a plate garnished with parsley

What is Bubble and Squeak?

I first learned of Bubble and Squeak from my neighbor Julie about 30 years ago! Her family was from England and after every holiday they would enjoy bubble and squeak.

This is a hearty English dish that has been around since the 18th century!  Similar to colcannon, it is made with potatoes and cabbage along with optional meats like bacon or sausage. While it may not always be traditional, we often add whatever was left from dinner the night before. You can find some info on the origins of this recipe here.

Cabbage This dish combines both cabbage and potatoes in the base. Cut the cabbage into thin slices or even use coleslaw mix if you’re in a hurry.

Potatoes This recipe traditionally uses boiled potatoes but any leftover spuds will do from mashed to scalloped to roasted! You can leave them kind of chunky like you would home fries or smash them up to make a mashed mixture.

Meat Use leftover meat from last night’s dinner, ham, beef, corned beef, bacon, sausage… anything goes.

Ingredients for bubble and squeak in a pan

How to Make Bubble and Squeak

This recipe offers a quick turn-around while it bubbles and squeaks on the stovetop. Perfect for those busy, busy mornings (or evenings)!

  1. Cook cabbage until tender. Cook bacon in a frying pan.
  2. Saute onions in the bacon fat and stir in the potatoes and leftover veggies and lightly mash them together.
  3. Add remaining ingredients and cook until browned.

You can also bake bubble and squeak in the oven but make sure the oven is already pre-heated so the casserole cooks quickly.

Cooked bubble and squeak in a pan

How to Serve Bubble and Squeak

Scoop it straight from the pan! Serve with cut fresh fruit, poached eggs, or even biscuits (crumpets with fresh cream, maybe?).

Bubble and squeak is hearty enough to make for lunch or even a light dinner served with a crisp salad and some breadsticks! Tasty, and oh, so versatile!


This is made from leftovers but also reheats well once combined! Several hours or a few days in the refrigerator (tightly covered, of course) will allow the flavors to blend together more, making it all the better!

  • To reheat, just pop it into the microwave or reheat on the stove and refresh the flavors with a dash of salt and pepper!
  • To freeze place in airtight freezer containers and label with the date. Simple, savory, and satisfying for another day!

Delicious Breakfast Dishes

Bubble and squeak on a plate garnished with parsley
5 from 6 votes↑ Click stars to rate now!
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Bubble and Squeak

Perfect for leftovers, this breakfast casserole is hearty and delicious.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings


  • 6 cups cabbage thinly sliced
  • 4 slices bacon diced, optional
  • 1 onion diced
  • 1 cup cubed cooked ham optional
  • 3 cups cooked potatoes see note
  • 1 cup leftover vegetables optional
  • 1 teaspoon paprika
  • salt & pepper


  • Place cabbage and ¼ cup water in a saucepan. Cover and simmer until cabbage is tender, about 10-15 minutes.
  • Cook bacon in a frying pan. Once crisp, remove from pan and add onions to the drippings. Cook until tender.
  • Stir in potatoes and vegetables; give them a bit of a mash. Add cooked cabbage and ham. Season with salt & pepper.
  • Cook until browned adding a bit of butter if needed.


This dish is great to use leftovers so any kind of cooked potatoes will work.
  • To cook potatoes: peel, chop and boil potatoes in salted water for 15 minutes or until tender.
  • Leftover mashed potatoes, roasted or boiled work too.
Leftover vegetables can be added. Include anything you have from cabbage, brussels sprouts to peas and carrots.
Top with soft poached eggs or fried eggs if desired.
5 from 6 votes

Nutrition Information

Calories: 250 | Carbohydrates: 28g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 480mg | Potassium: 522mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This has now become 2 of my family’s favorites. I do it slightly different. O do not add water with cabbage. The water causes us to get gassy. So I just add it in after bacon is done. Also I have been using ted cabbage AMAZING. Also add turnip okra peas5 stars

  2. I made this recipe with leftover mashed potatoes and cabbage. It was quite delicious. I fried some onions before I added the potatoes and cabbage. I ended up with leftovers afterwards, so I added flour and an egg to the mixture and made them into potato patties which were quite yummy. Will make again.