British & Irish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bubble and Squeak
Crispy pan-fried cakes of leftover roast potatoes and cabbage — golden and crackling on the outside, soft within. The best use of Sunday's leftovers.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Mix the base: In a large bowl, thoroughly mix the cold leftover mashed potatoes with the shredded cooked greens. Season well with salt and plenty of black pepper.
- 2
Shape the mixture: You can either form the mixture into individual round patties (about 2cm thick) or leave it loose to cook as one large pan-sized cake.
- 3
Heat the fat: Melt the butter or beef dripping in a large, heavy-based frying pan (cast iron is ideal) over medium heat. If using the onion, fry it for 3 minutes until softened.
- 4
Add the potato mix: Add the potato and cabbage mixture to the pan. Press it down flat into the pan with a spatula.
- 5
Fry until crisp: Leave it to cook undisturbed for 5-8 minutes until a deep, golden brown crust forms on the bottom.
- 6
Flip and finish: Carefully flip the individual patties, or break up the large cake and flip the sections over. Press down again and fry for another 5-8 minutes until crispy and golden on the other side. Serve piping hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
83/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving165
Calories
4 g
Protein
24 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bubble and Squeak is Britain's original nose-to-tail approach to leftovers: a fried cake of mashed potato and cooked cabbage or Brussels sprouts made from whatever remained after the Sunday roast or Christmas dinner. The name comes from the sounds the vegetables make as they hit the hot fat in the pan. In the 18th and 19th centuries the dish was made with cold boiled meat as well, but the modern version is entirely vegetable-based, and its popularity endures because it converts yesterday's scraps into something that tastes better the second time around.
Listahan note
This version forms the mixture into a single large cake that gets a proper dark crust on both sides, rather than smaller patties that can fall apart and lose their crispy edge.
Technique cues
- Let the cake sit completely undisturbed in the pan for at least five minutes per side before attempting to flip; moving it too early breaks the crust and the cake falls apart.
- The potato must be cold and firm before forming the cake — warm mashed potato is too soft to hold its shape in the pan and absorbs excess fat.
- Press any liquid out of the cooked cabbage before mixing it with the potato; excess moisture steams rather than fries the cake, preventing the crust from forming.
Kitchen flow
- Parallel prep
- While the cake fries on the first side, fry eggs or warm baked beans in a separate pan so everything finishes together.
- Make-ahead
- The uncooked mixture can be formed into a cake, wrapped in plastic wrap, and refrigerated overnight; fry it cold from the refrigerator for an even firmer crust.
- Leftover move
- Leftover slices of Bubble and Squeak reheat beautifully in a dry non-stick pan over medium heat — no need for extra fat since the crust re-crisps on its own.
- Cleanup rhythm
- Use a non-stick or well-seasoned cast iron pan to avoid the cake sticking; rinse it immediately after cooking while the residual fat is still warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cold mashed potato
binding base
Purpose: Cold, stiff mashed potato holds the cake together in the pan; it provides the starchy structure that lets you form a slice-able patty rather than a crumble.
Handling: Use potato mashed the day before, with no cream or heavy additions that would make it too wet.
Adaptation: Cold boiled and roughly crushed potatoes also work and give a more rustic, textured result.
cooked cabbage or Brussels sprouts
flavor and texture contrast
Purpose: The cooked brassica brings a slight bitterness and leafy chew that breaks up the starchiness of the potato and is the dish's defining flavor note.
Handling: Squeeze out as much moisture as possible and chop roughly so it integrates without large wet chunks.
Adaptation: Kale, savoy cabbage, or even cooked leeks all work well; leftover cooked carrots or parsnips can also be mixed in.
butter or dripping
crust-forming fat
Purpose: A generous amount of fat is needed to form the crispy, browned crust that makes the dish worth eating rather than just a warm lump of leftovers.
Handling: Heat the fat until it shimmers before adding the cake so it begins crisping immediately.
Adaptation: Rendered bacon fat adds a smoky depth that pairs well with the cabbage; neutral oil works but delivers less flavor.
salt and white pepper
seasoning
Purpose: Leftover vegetables are often under-seasoned after a day in the refrigerator; tasting and correcting the seasoning before forming the cake is essential.
Handling: Season assertively because the starchy potato mutes salt perception.
Adaptation: A small pinch of cayenne or a dash of Worcestershire sauce stirred into the mixture adds welcome heat.
Technique notes
- A plate-flip is the safest technique for turning the cake: slide it onto a plate, then invert the plate back into the pan so the uncooked side goes down without breaking the edges.
- Adding a finely diced fried onion to the mixture before forming the cake dramatically improves the flavor; the caramelized onion sweetness is the difference between good and great Bubble and Squeak.
- For a restaurant-style presentation, press the mixture into individual ring molds to form perfect cylinders, then fry each one standing upright in the pan.
Ingredient swaps
- Dairy-free direction
- Use olive oil or a dairy-free margarine for frying; ensure the mashed potato base was made with a plant-based milk or vegetable broth rather than dairy butter.
- Vegan direction
- The base recipe is already naturally vegan when made with oil; serve with grilled tomatoes and mushrooms instead of fried eggs for a fully plant-based plate.
- Lower-carb direction
- Replace half the potato with cauliflower mash; the result is softer and harder to flip but still forms a satisfying crust with a lighter feel.
Serve alongside
- Fried or poached eggs
- HP sauce or brown sauce
- Grilled back bacon and roasted tomatoes
- Strong builder's tea with milk
- Freshly squeezed orange juice
- Light lager or pale ale
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cooked Bubble and Squeak keeps in the refrigerator for up to three days wrapped or in an airtight container.
- Reheat slices in a dry non-stick pan over medium heat for three to four minutes per side until the exterior is crisp again; microwaving turns it soft and steamed.
Equipment
- Large non-stick or well-seasoned cast iron skillet, at least 10 inches, for an even crust
- Flat spatula wide enough to support the cake during flipping
- Large flat plate for the plate-flip turning technique
- Potato masher if preparing mash from scratch
Make this household-aware
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Plan it in Listahan
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