Bubble and Squeak is the perfect leftover meal – just throw in whatever veg you have in the fridge and mix it with mashed potatoes or cooked potatoes. This recipe has instructions for how to cook bubble and squeak in the pan OR how to bake them in the oven.
Bubble and Squeak
Bubble and Squeak is the ideal leftover meal. Often leftovers are simply reheated, but bubble and squeak takes it to another level and turn leftovers into a whole new dish!
The name bubble and squeak is said to come from the squeaking and bubbling sound it makes when it’s being fried in the pan, and if you make it, listen if you can hear any peculiar sounds!
Even if it’s usually made with leftover vegetables, you can use fresh vegetables such as cabbage (like in this recipe) mix it with either mashed potatoes or cooked floury potatoes.
Raw or cooked cabbage?
This recipe gives instructions for using leftovers or using fresh cabbage.
If using fresh cabbage, here at Nutritionist meets Chef we recommend that you boil the cabbage instead of using raw cabbage. Boiling the cabbage will make it softer and gives it a mellow flavour. It also gives the bubble and squeak a better shape, especially when you make small individual cakes.
You can also use savoy cabbage or Brussels sprouts.
Bake or Fry Bubble and Squeak?
Traditionally, Bubble and Squeak is fried in a pan. However, if you want to bake it in the oven, that works too.
Baking it in the oven can lower the fat content, especially if you don’t brush it with any oil or butter before baking it. If not brushing them with oil, use a silicon baking mat which is non-stick, or be very gentle when flipping them over.
Baking Bubble and Squeak will make it hold its shape better. It will have a crisp outside, yet be soft in the middle. However, you won’t get the same browned top and bottom as when you pan fry it. However, baking it in the oven takes longer.
Pan frying bubble and squeak will give it a crispy top and bottom with soft edges, but it can be more fragile.
You can also mix both methods, by first frying the bubble and squeak until browned and then baking it in the oven! Then you get the best of both worlds.
First picture; Without any brushing of oil or butter before baking. Second picture; Pan fried and baked.
The picture on the bottom; Only pan fired!
Bubble and Squeak – Nutrition Breakdown
Depending on what vegetables you use, it will have different nutritional value but if using potato and cabbage this meal will provide you with
- Iron – The most central known role of iron is its role in oxygen transportation. Iron is also important for energy production in the body.
- Vitamin B6 – Needed for the production for neurotransmitters such as serotonin which is known as the “feeling good” neurotransmitter. Vitamin B6 is also needed for the breakdown of carbohydrates, fat and protein in the body, energy production and for healthy skin, hair and nails.
- Copper – Protects your cells against free radicals, important for hair pigmentation, iron metabolism and for the production of dopamine.
- Vitamin K – This fat soluble vitamin is important for blood clotting and also important for strong and healthy bones
Looking for other potato recipes?
- Sweet Potato Rosti – A baked sweet potato rosti with black bean salsa! One of the most popular recipes at Nutritionst meets Chef
- Salmon Salad – A fresh salad with potatoes, radishes and cold smoked salmon!
- Chicken Salad with Potato and Sun dried Tomato Dip – This salad is bursting with flavour and is incredibly moreish.
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Bubble and Squeak is the perfect meal to use up leftovers from a roast dinner! Serve it with wilted greens, poached egg, ham, baked beans or your favourite toppings!
- 400 grams boiled potatoes (or mashed potatoes)
- 160 grams raw shredded white cabbage (boiled and drained it will weight around 170 g) or leftover veg weighting around 170 grams
- 1 tbsp melted butter / olive oil (omit if using mashed potatoes)
- pinch of salt and pepper
Bring a pan with salted water to the boil. Add the cabbage and boil for around 4-5 minutes, or until softened. Drain and set aside to cool.
Combine the cooked cabbage with boiled potatoes / mashed potato and melted butter, salt and pepper. Mix until combined. Form into 4-6 evenly sized cakes.
To fry: Heat a large frying pan on medium high heat and add teaspoon of oil. Add the potato cakes and fry for a few minutes on each side, or until browned.
Enjoy them straight away or pop them in the oven for 15 minutes to firm up!
To bake: Preheat the oven to 225°C / 200°C fan / 440°F. Place onto a lined baking tray. Brush a little bit of oil on the bubble and squeaks to help them colour up and preventing them from sticking, or bake them without oil. Bake for 20 minutes, flip over (if not brushed with oil, carefully flip them over with a spatula as they may stick if not using a silicon mat) and bake for another 10-20 minutes.
Serve with baked beens, wilted greens, ham and poached egg or your favourite toppings!
- Prep time does not include cooking time for the potatoes.
- If making in the oven, add 40 minutes to cook time.
- If baking in the oven, keep an eye on them so they don't burn as different oven can behave differently
- Calories are an estimation and based on this recipe being for 2 persons. If split in 3 it will be 160 kcal per portion.