The one “rule” is that you must have potatoes and cabbage (or Brussels sprout), but beyond that, you can add anything else you like – carrots, peas, herbs, cheese, corn, or even broccoli!Īs someone who loves to eat potatoes, you can imagine how much I adore bubble and squeak. Bubble and squeak is a classic British dish, which typically features leftover veggies after a holiday, such as Christmas. It’s my number 1 choice when I have to use up leftover vegetables from a roast or from any meal. Perfect for breakfast or brunch!Īpart from being really fun to say, Bubble and Squeak is such an easy and flexible recipe. Flavorful, colorful, fluffy, creamy and so so good. You can make it from scratch OR use up leftover veggies.

To use, reheat from frozen at 220☌ (425☏) mark 7 for 25min.Ĭook's tipDelicious to mop up the sauce, no other vegetable is needed.Bubble and Squeak (aka Potato Cakes) is a British classic, and an easy and flexible recipe. To use, thaw overnight at cool room temperature, bring to the boil for 10min Cool, pack and freeze the Bubble & Squeak Cakes at the end of the recipe. Heat the oil and remaining butter in a nonstick frying pan and cook the cakes for 4min on each side or until they are golden, crisp and hot through.įreezer Notes: Cool, pack and freeze the Mushroom & Port Sauce. When cool enough to handle, mould into 12 cakes and dust with flour. Combine the cabbage and leeks with the potatoes and season well.

Melt 50g (2oz) of the butter in a large nonstick frying pan, add the leeks and cabbage and fry for 5min, stirring, or until soft and beginning to colour. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash.

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