Happy First Birthday, Bubble and Squeak!

How about celebrating with my go-to Bubble and Squeak recipe? (No cats were harmed…)

Bubble and squeak is a quirky name for a dish that is mostly fried leftover vegetables, usually from Sunday lunch—making it popular for Monday lunch or dinner. It’s also a popular British appetizer. The origins of the name bubble and squeak are not known, but there is a reference in the “Classical Dictionary of the Vulgar Tongue” from 1785: “Bubble and squeak is beef and cabbage fried together. It is so-called from its bubbling up and squeaking while over the fire.” In Ireland, colcannon is made from mashed potatoes, cabbage or kale, and onion, and it’s very similar to bubble and squeak, as is rumbledethumps in Scotland. There are no hard and fast rules for this recipe except for mashed potatoes—it’s the “glue” that holds the dish together.

Total: 20 mins
Prep: 5 mins
Cook: 15 mins
Yield: 2 servings
Ingredients
6 tablespoons butter (unsalted, or vegetable oil)
1/2 cup onion (finely chopped)
1 pound mashed potatoes
1 cup leftover vegetables (i.e., cabbage, kale, peas, cooked swede, cooked carrots, and/or cooked Brussels sprouts; finely
chopped)
Optional: bacon pieces, leftover roast, bangers, and/or ham pieces
Salt (to taste)
Freshly ground black pepper (to taste)
For serving: fried or poached eggs

In a large frying pan, melt the butter over medium heat and make sure it doesn’t brown. Add the finely chopped onion
and fry gently for about 3 minutes or until soft and translucent.

Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Add the chopped meat, if using. Fry for at least 10 minutes, turning them over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning. Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper to taste. Serve with either a fried or poached egg on top. Enjoy!