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Perfect bubble and squeak recipe

Perfect bubble and squeak recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Leftover potato

Sliced cabbage, bacon, onions, ham, butter and potato slices are pan-fried together, to create this delicious dish. Perfect for using up leftovers!

204 people made this

IngredientsServes: 6

  • 1/2 medium head cabbage, sliced
  • 3 rashers bacon, diced
  • 1 onion, thinly sliced
  • 125g cooked ham, cubed
  • 1 tablespoon butter
  • 350g potatoes, baked, cooled and thinly sliced
  • 1/2 teaspoon paprika
  • salt and pepper to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes or until tender. Drain and set aside.
  2. In a well-seasoned cast iron frying pan, 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.

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Reviews & ratingsAverage global rating:(203)

Reviews in English (165)

by Caroline C

Bubble and Squeak is a traditional English dish that is usually served on Boxing Day (December 26). Obviously, you can have it any time of the year, but the idea is that you smoosh up and skillet-fry together the veggies left over from the Christmas Day main meal, ie. peas, roast potatoes, carrots, cabbage and brussel sprouts. I know this because I have eaten it every December 26 for the last 30 years! It takes its name from the noise it makes while cooking. It doesn't smell especially wonderful while cooking, but the end result is absolutely delicious!-08 Sep 2005

by LynnandRoyce Gore

We loved it! However, as someone who has recently been diagnosed with high cholesteral, I knew I had to figure out a way to cut the fat considerably. This is what I did. I used pre-packaged cabbage w/carrot shreds(wish I would have used the whole bag)and followed the directions of the recipe. I then used olive oil to saute the onion with a clove of garlic. After the onion was soft I added about 3/4 c. of diced boiled ham pieces and then I added about 2 TBLS of REAL Bacon bits.(I just could not used bacon drippings...even though I really wanted to!) I sauted a bit longer for the flavors to blend well and then proceeeded to finish the recipe as directed. I used margarine instead of butter. I added a dash of red pepper for zing. This truely is "comfort food" at it's finest. I feel like we kept the essence of the dish and got rid of a whole bunch of fat. Thank you for sharing your recipe Doreen!!!!-28 Oct 2003

by DREGINEK

We loved this recipe! I used a little more cabbage (1 bag of pre-shredded coleslaw cabbage) and a little more potatoes (cubed and cooked in the microwave). After cooking the bacon, I removed them from the pan and added the onions, potatoes, and ham to the bacon grease and fried them until the potatoes were lightly browned and the ham was cooked through. Meanwhile, I used 1/2c chicken broth to saute the cabbage. When the potatoes were done, I added the remaining ingrediants (including the bacon - and more of it) and mixed until heated through. Very tasty and my family wished I had made more. Very pleased with the result of this easy recipe and would make again. Thanks Doreen!-21 Mar 2003


  • 3–4 tbsp turkey fat from the gravy, or 15g/½oz butter
  • 1 onion, finely chopped
  • 400g/14oz Brussels sprouts (leftover or freshly cooked), shredded
  • 600g/1lb 5oz leftover roast potatoes, parsnips, carrots or any other Christmas vegetables
  • salt and freshly ground black pepper

Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl.

Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well.

Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won’t if the crust hasn’t cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan.

Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.)


Bubble & Squeak Cakes

Bubble and Squeak cakes are the way I serve this most often, especially if we’re having it for breakfast. I make the patties just a little bigger than the poached egg and then sit the poached egg on top of it. Then when the kids cut the egg open, they get the delicious runny yolk on top of the bubble & squeak cake. It’s like self-saucing, which is a hit in this house, be in with breakfast, lunch or dinner!
You can make the patties what ever size you like, as long as it fits in a frying pan. Bigger patties are harder to turn and tend to break up, but even if they do, it’s fried potato: you won’t get any complaints if the patties a little broken up.


What distinguishes bubble and squeak?

There are, of course, many ways to use leftover vegetables, and so you may be wondering what makes this dish special. Especially since I say that there are a number of variations in the ingredients.

The answer is that in bubble and squeak, the vegetables are always fried. Then, you need to leave things alone to cook long enough to get a bit browned and crispy. Don't be too quick to turn it, you want to get nice crispy bits in there.

In many cases, you make this as one large cake in a small to medium skillet, but you can also make smaller patties. If you cook it all as one, you typically stir things as you go to warm it all through before then pressing it down to crisp up on the bottom. If you form patties, you leave them so they don't fall apart then flip once browned.


Recipe Summary

  • 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

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.


Oven Bubble and Squeak

What is Oven Bubble and Squeak? Why, nothing more than leftover cabbage and potatoes fried up into a crispy, frugal weeknight supper. This great casserole recipe saves a bit of time (and calories) by oven-baking instead of frying on the stove top.

Ingredients

  • 1 small head of cabbage
  • 1 tablespoon unsalted butter
  • 1 small onion, diced
  • 3 russet potatoes, peeled, cooked, and mashed, or 2 to 3 cups mashed potatoes
  • 1 teaspoon salt
  • 1 / 2 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease 9 by 13-inch baking dish with nonstick cooking spray or butter.
  3. Cut the cabbage in quarters from top to bottom, and cut the stem at an angle to remove the hard inner core. Finely slice each quarter into thin ribbons.
  4. Bring about an inch of water to a boil in a deep pot, and add the cabbage. Cover the pot tightly and cook the cabbage for 7 minutes, or until very tender. Drain and set aside to cool.
  5. Heat the butter in a heavy skillet over medium heat.
  6. When the butter foams and then subsides, add the onion and cook, stirring frequently, for about 10 minutes.
  7. In a large bowl, mix the cooked onion, mashed potatoes, and cabbage with the salt and pepper.
  8. Press the mixture into the prepared baking dish and sprinkle the top with a little extra salt and pepper. Bake for 35 minutes, or until golden brown on top. Serve hot.
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I took this recipe and adapted it. I used my leftover sauerkraut recipe that I used with Kielbasy and added mashed potatoes and some additional bacon bits. Excellent! It already had carmelized onions and a dash of onion soup mix. My mother used to add additional cooked cabbage, but I do not think it needs it. Give it a try.

This recipe has no "squeak"! It needs pork.

Bubble and Squeak is actually a traditional ENGLISH dish - I received this recipe in an email about vintage German dishes. However, no matter its origin, it is delicious!

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The Two Best Homemade Soap Bubble Recipes

Soap bubble solutions, are generally little more than dish soap and water, but we’re taking it to the next level with our "mile-high" and "dura-bubble" solutions.

I’m forever blowing bubbles

Pretty bubbles in the air

They fly so high, nearly reach the sky

Then like my dreams they fade and die

- John Kellette, “I’m Forever Blowing Bubbles”

OK, so the lyrics to the old standard are kind of a downer when you stop and listen, but blowing soap bubbles is a pretty darn pleasant way to while away some time on a lazy summer day. Soap bubble solutions, generally little more than dish soap and water, can be picked up at a dollar store and are a favorite gift bag stuffer at children’s birthday parties, but if we’re going to be forever blowing bubbles, we’re going to do it right. This week we spent some time field testing a few recipes for this classic time waster.

Evidence shows that blowing air through a soapy solution to set perfect filmy spheres aloft was a pastime as early as the 1500s. Sir Isaac Newton studied the thickness of the walls of soap bubbles (his conclusion? Really, really thin). Different elements will affect the thickness, loftiness and durability of soap bubbles. Sugar will reduce the evaporation rate, making longer lasting bubbles. Ingredients like glycerin impact viscosity, affecting durability and weight. For such a simple toy, the science is substantial.

Starting with standard dish soap (we used Dawn) and tap water, our recipes varied as we sought that perfect balance of lift and sturdiness. Ingredients included table sugar, corn syrup, gelatin and glycerin (a by-product of soap often used in moisturizers and to improve the consistency of icing on fancy cakes). Ratios were tweaked, ingredients were mixed and matched. Eventually we hit on a couple of recipes that met our high standards for loft and stability.

Why spend our time on this when soap bubble solutions are cheap and readily available? Well, our homemade bubble solutions outclass any of the commercial stuff we tested, but mostly it’s because we are nerds and school lets out for the summer this week.

The Best of the Bubbles

Armed with a selection of bubble wands made from bent wire, plastic rings, and mason jar lid fasteners, we settled on two “best in show” recipes, each with their own appeal. Place ingredients in a jar with an airtight lid and stir gently to combine without agitating suds. Both recipes can be used immediately, but seem to do a little better after resting for a few hours before breaking out the bubble wands.


Recipe Summary

  • 1 pound brussels sprouts, washed and halved lengthwise
  • 1 pound carrots, peeled and coarsely chopped
  • 2 tablespoons olive oil, divided
  • 4 pounds potatoes, peeled and cut into large chunks
  • 8 tablespoons butter, divided
  • 1 teaspoon white pepper plus more to taste
  • 1 teaspoon salt plus more to taste
  • 1 onion, coarsely chopped

Preheat the oven to 400 degrees. In a roasting pan, add the brussels sprouts and carrots, then drizzle with 1 tablespoon of the olive oil. Roast until dark and caramelized, about 50 minutes, then set aside.

As the vegetables roast, boil the potatoes. Add them to a pot and fill with enough water to cover by 1 inch boil until tender, about 15 minutes. Strain and mash with 4 tablespoons of butter, white pepper and salt set aside.

Warm a skillet or pan over medium heat, then add the remaining olive oil and butter and warm for 1 minute. Add the onion and sauté until softened, about 4 minutes, then add the potatoes and winter vegetables. Mash the vegetables together, then gently pat into a thick pancake. Pan-fry until browned on the bottom, about 25 minutes, then flip and mash together. Pat flat and pan-fry again until brown and crispy, another 25 minutes, then mash once more. Season with salt and pepper to taste and serve.


Bubble and Squeak

Nick Leahy adored this British standby as a child, and the dish has since become a beloved staff meal at his restaurant. Leahy also considers it the ultimate leftover utilizer: day-old mashed potatoes are mixed with vegetables, fried in butter, and served with a fried egg on top. It&rsquos traditionally made with cabbage (which &ldquobubbles&rdquo and &ldquosqueaks&rdquo as it fries, hence the name), but Leahy assures that it can be a vessel for whatever veg is taking up space in your fridge.

Ingredients

  • 6 tablespoons butter
  • 1/2 medium onion
  • 1 cup leftover mashed potatoes
  • 1/2 cup leftover vegetables (such as cabbage, broccoli, Brussels sprouts, carrots, turnips, rutabaga, etc.), chopped
  • 1 egg, plus 6 more eggs for serving
  • Salt and pepper to taste

Method

In a sauté pan set over medium heat, melt the butter. Add the onions and cook them slowly until they are caramelized, about 10 minutes. Transfer the caramelized onions to a large bowl and add the mashed potatoes, leftover chopped vegetables, and 1 egg. Season to taste with salt and pepper. Be sure to keep any melted butter in the sauté pan.

Form the mixture into small patties about ½-inch-thick. Return the pan to medium heat and fry patties until golden brown and crispy on both sides, about 2 minutes.

Heat a large nonstick pan over medium heat. Working in batches if needed, crack the remaining eggs over the pan and reduce the heat to low. Cover with a lid and let cook for 2 minutes. Top each fried patty with a sunny-side up egg and serve.

  • Bread the vegetables in panko crumbs for a crunchier texture.
  • Dip the patties in a little grated Parmesan for a cheese crust.
  • Add a little chopped, crispy bacon to the bubbles mixture.
  • Add fresh jalapeños, chile flakes, curry powder, or fresh herbs.


From Waste Not: How to Get the Most from Your Food by The James Beard Foundation/Rizzoli Publishing.


Recipe Summary

  • 1 pound potatoes, peeled and cut into chunks
  • 2 cups shredded cabbage
  • 1 carrot, grated
  • 1 onion, minced
  • 1 teaspoon prepared yellow mustard
  • ½ cup shredded sharp Cheddar cheese
  • salt and pepper to taste

Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.

Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.

Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.


Microwave or fry the cabbage until just soft.

Squeeze out any extra liquid and leave it to cool.

Finely chop the cabbage and place it in a bowl with the mashed potato and any other leftover veggies.

Add the egg, cheese and mustard and mix until just combined (don't overwork the mixture).

Form six patties with your hands, and dust with flour.

Place in the fridge for 20 minutes to firm up before frying.

In a frypan heat the butter until bubbling.

Cook the patties for 3 - 5 minutes on each side, using an egg flip to turn them over. Try and get a nice crust formed on either side of the pattie.

Serve the bubble and squeak hot! I like them with a poached egg and hollandaise sauce (see picture) just for something fancy!

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less


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