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Bubble & Squeak Recipe

Bubble & Squeak

Wait ’til you see the looks on your family’s face when you tell them you are making “Bubble & Squeak” for dinner!

This British classic is typically served for Monday lunch or dinner using leftovers from Sunday’s roast. Leave it to the Brits to come up with this ingeniously thrifty concept and a clever name to go with it. In the States, we would probably just call this “hash.”


4 TBS butter

1/4-1/2 cup onion, chopped

2 cups potatoes, mashed or roasted 

Leftover cooked vegetables (cabbage, carrots, peas, kale, etc)

Fried bacon pieces (optional)


Melt butter in a large frying pan. Over medium low heat, fry uncooked veggies like carrots, about 3 minutes, stirring often. Add onions and fry until softened, another 2-3 minutes. Turn heat to medium or slightly higher and add mashed potatoes and other cooked vegetables, and bacon if using.

Fry about 7-10 minutes, flipping/stirring two to three times to keep the mixture pleasantly browning but not burning. Press potato mixture to the bottom of the pan with a spatula, let cook one minute or until golden brown. Serve hot.

Nat’s Notes:

* There’s no “perfect” recipe for this dish, which makes it ideal for improvisation. The one essential ingredient is mashed potatoes, as the “glue” that holds everything together.

* “Bubble & Squeak” comes from the sound that the dish makes as it cooks.

* If using raw vegetables, cook them first and make sure they are soft before adding other ingredients.

* Consider making these into small patties instead of frying everything together.

* This dish is often served with a side of fried egg, bacon, or meat leftovers.

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