Bubble and Squeak

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Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, or any other leftover vegetables can be added. The chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because it makes bubbling and squeaking sounds during the cooking process. It is often served with cold meat from the Sunday roast, and pickles or brown sauce, or as an accompaniment to a full English breakfast.

The meat was traditionally added to the bubble and squeak itself, although nowadays it is more commonly made without meat. The earliest known recipe was by Maria Rundell in 1806.

The name bubble and squeak is used throughout the United Kingdom, and it may also be understood in parts of some other Commonwealth countries and the United States.

Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period when most foods were subject to rationing. In more recent times, pre-prepared frozen and tinned versions have become available.

Bubble and Squeak

Bubble and Squeak as seen here is the name for fried left-over vegetables from Sunday Lunch. Traditionally it would be eaten on a Monday for lunch or dinner with a fried egg, bacon, or meat leftovers. There is no specific recipe it is simply a way of using up whatever you have left from dinner. One main component is mashed potatoes which is the glue holding all the other vegetables together and often, but not always cabbage. Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or kale, and onion and also similar to Bubble and Squeak as is Rumbledethumps in Scotland.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Author: The Cook

Ingredients

  • 4 tablespoons butter
  • ½ cup onion, finely chopped
  • leftover mashed potato
  • Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
  • salt and freshly ground black pepper
  • fried bacon pieces , optional

Instructions

  • In a large frying pan melt the butter, add the chopped onion and fry gently for 3 minutes or until soft.
  • Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 minutes turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak.
  • Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat.
  • Serve.
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Notes

An alternative is to mix the potato and vegetables and form into small patties then fry as above.
Bubble and squeak makes a lovely lunch with a fried egg on top.
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