This easy bubble and squeak recipe uses leftover mashed potatoes and cabbage to create a crispy, golden skillet dish. Perfect for breakfast, brunch, or a quick dinner, it’s topped with poached eggs, crispy bacon, and fresh herbs. A traditional British recipe that’s ideal for using up leftovers and ready in under 30 minutes.

This classic bubble and squeak is a crispy, golden dish made with leftover mashed potatoes and cabbage. It’s a quick and hearty option for breakfast, brunch, or a light dinner, especially when topped with crispy bacon and poached eggs.

Table of Contents

Ingredients

For the Bubble and Squeak:

700 g (3 cups) leftover mashed potatoes
200 g (3 cups) leftover cooked cabbage (Savoy cabbage works well)
¼ tsp salt
¼ tsp black pepper
2 tbsp butter (salted or unsalted)
2 tbsp vegetable oil

To Serve:

6 rashers of grilled crispy bacon, chopped
Salt and pepper, to taste
1–2 poached eggs per person
Fresh parsley, chopped
Brown sauce (optional)

Instructions

Preheat your grill (broiler).
Mix the base:
In a large bowl, combine the mashed potatoes, chopped cabbage, salt, and pepper.
Heat the pans:
In two medium frying pans (about 20cm diameter), add ½ tablespoon of butter and ½ tablespoon of oil to each. Place over medium-high heat until the butter is melted and bubbling.
Cook the mixture:
Divide the potato-cabbage mixture evenly between the two pans. Press down firmly with a spatula to form flat cakes covering the base.
Fry until crisp:
Cook for 5–7 minutes, or until the edges begin to brown. Then, use a fork to gently ruffle the top surface — this helps create more crispy texture.
Grill the top:
Melt the remaining 1 tablespoon of butter and mix with the remaining 1 tablespoon of oil. Brush this over the tops of the bubble and squeak cakes. Transfer to the grill and cook for 4–5 minutes, until golden and crispy.
Serve:
Top with chopped crispy bacon, poached eggs, a sprinkle of parsley, and season with salt and pepper. Serve with brown sauce on the side, if desired.

Tips

Use well-chilled mashed potatoes and cabbage for easier shaping and crispier results.
A non-stick frying pan helps prevent sticking without needing too much oil.
Ruffling the surface increases the number of crispy bits — don’t skip it.

Variations and Substitutions

Vegetarian version: Skip the bacon or replace it with veggie-friendly alternatives.
Add-ins: Mix in leftover peas, carrots, or chopped greens for extra flavor and texture.
Spice it up: Add a pinch of paprika or chili flakes to the potato mixture.
Different greens: Use Brussels sprouts, kale, or shredded leeks instead of cabbage.

FAQs

Can I make bubble and squeak in advance?
Yes. Form the mixture and refrigerate. Cook just before serving for best crispiness.

What if I only have one pan?
Cook in two batches or use one large pan to make a single cake.

Can I freeze bubble and squeak?
Yes, you can freeze cooked portions. Reheat in a pan or oven until hot and crisp.

Serving Suggestions

Classic British breakfast with eggs, bacon, and toast
As a hearty brunch dish with smoked salmon or grilled mushrooms
Great alongside roasted meats or sausages for a quick dinner

Why You’ll Love This Recipe

A tasty way to use up leftovers
Crispy outside, soft inside texture
Simple ingredients and quick cooking time
Versatile enough for breakfast, brunch, or dinner