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!
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.
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)!
- Cook cabbage until tender. Cook bacon in a frying pan.
- Saute onions in the bacon fat and stir in the potatoes and leftover veggies and lightly mash them together.
- 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.
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!
Leftovers
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
- Hashbrown Breakfast Casserole – loaded with hearty ingredients!
- French Toast Casserole – light & fluffy french toast!
- Denver Egg Casserole – quick & simple egg casserole
- Blueberry French Toast Bake – make-ahead breakfast casserole!
- Copy Cat Cracker Barrel Hashbrown Casserole – easy & cheesy
Ingredients
- 6 cups shredded green cabbage
- 4 slices bacon diced, optional
- 1 onion diced
- 1 cup diced ham optional
- 3 cups cooked potatoes see note
- 1 cup leftover vegetables optional
- 1 teaspoon paprika
- salt and black pepper
Instructions
- 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.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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Tried this this morning, Delicious!!
Beve, I am glad to hear that you enjoyed the recipe.
Just wanted to drop you a note I’m a Brit living in USA. Traditionally Bubble &Squeek is made from using up leftover mashed potatoes and leftover boiled vegetables from a cooked gravy dinner. They’re all mixed together in a bowl, squished together and then cooked in a frying pan in either one big kind of pancake shape or in smaller patty shapes. It’s not loose like hash browns over here ♀️ the idea is to get one big glorious tasty crust underneath and then flipping over and doing the same on the other side and then serve with bacon and a fried egg and English baked beans! Don’t get me wrong ♀️your recipe looks delicious but it’s just not bubble and squeek!
Thanks for sharing that, Sarah! I am glad you enjoyed our version still.
I saw this recipe mentioned in some of Anne Perry’s books, that are set in the 1800’s. I knew I had to try it. It is easy to make and tasty. And, as long as you don’t go overboard with the bacon fat and butter, it is relatively healthy.
Shonna, that’s amazing! It’s always fun to bring historical recipes to life, especially ones mentioned in books. Glad to hear it turned out tasty for you.
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 peas
That sounds delicious, Cathy! Thanks for sharing.
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.