Bubble and Squeak

Bubble and Squeak is a recipe to have on hand if you have leftover mashed potatoes and vegetables that you have to use up quickly. The dish originated in the 1700s (or 1800s, depending on your source) as a way to use up leftover scraps of roast meat and cabbage. However, the vegetarian version using potatoes instead of meat became more common during World War II, when many foods were rationed in the U.K. The fried patties of mashed potato and cabbage were savory, warm, nutritious and economical. It was exactly what people needed when faced with low levels of food supplies and high levels of stress.

The name Bubble and Squeak derives from the sounds that the ingredients were supposed to make during cooking. (If you’d like to read more about British dishes with unusual names, you can read this list of 16 traditional British foods.) It’s similar to Irish Colcannon, although Bubble and Squeak is always in patty form while Colcannon is not. While you might not hear squeaks coming from yout meal as it cooks, the smell of the edges of the mashed potato slowly turning golden-brown may have you squealing with delight.

Bubble and Squeak Ingredients

• Potatoes: You’ll need about 1 pound of medium potatoes for this recipe.
• 2% milk: This makes the mashed potatoes creamier without adding too much fat.
• Butter: This gives the mashed potatoes that lovely, buttery flavor and aroma.
• Cabbage: Chop the cabbage, rather than shredding it; it will be easier to mix and eat the patties with shorter chopped pieces rather than longer shreds.
• Onion: This really increases the savory flavor of the patties. Don’t leave it out.
• All-purpose flour: This helps the mixture hold together in a patty shape.

Directions

Step 1: Boil the potatoes

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Place the potatoes with enough water to cover in a large saucepan. Bring the water to a boil and then reduce the heat. Leave the pan uncovered and cook the potatoes for 15 to 20 minutes, until the potatoes are tender.

Step 1:Mash the potatoes

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Drain the potatoes; if you used a colander, return the potatoes to the saucepan and cook over low heat for just a minute to dry them. Mash the potatoes and mix them with the milk and butter, along with salt and pepper.

Step 2: Cook the cabbage

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Boil 4 cups water in another saucepan and add the cabbage. Turn the heat down so that the cabbage is simmering and cook it for three to five minutes, until the cabbage is just tender. Drain the cabbage and mix it into the potatoes. Start adding flour bit by bit until the mixture keeps its shape when you squeeze it.

Step 3: Form and cook the patties

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Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and stir to cook it for three to five minutes, until the onion is just tender. Mix the onions with the potatoes and then flour your hands. Form the potato mixture into 12 patties that are 1/2-inch thick each. Place the rest of the oil in the skillet on medium heat and start adding the patties. Don’t overlap the patties; fry them in batches for three to four minutes on each side, until the patties are golden-brown.

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Bubble and Squeak Variations

• Use sweet potatoes instead of white potatoes: Sweet potatoes are a wonderful substitute for white potatoes or you can mix the two typs together as you mash them.
• Use different vegetables and add meat: While potatoes, cabbage and onions are the basic ingredients for this recipe, you can add or swap Brussels sprouts for the cabbage. You can also add more vegetables that have been cut into small pieces, such as carrots or green beans. You can even add a bit of meat: cooked chicken, ground beef or canned tuna. Bubble and Squeak really is meant to be a “use up the leftovers” dish so don’t hesitate to experiment. You can even try combining mashed potatoes with leftovers from holiday meals, like this crispy mashed potatoes & stuffing patties recipe.

How to Store Bubble and Squeak

Place leftover patties in an airtight container separated by parchment or wax paper. Store them in the refrigerator for no more than three days.

Can you freeze Bubble and Squeak?

You can freeze these after frying them. Layer the patties with parchment or wax paper in between each and store them in a freezer-safe bag or container. Use them within five weeks. Don’t try to freeze patties that you haven’t fried yet because the mashed potatoes won’t thaw well and the ice can add extra moisture that will make the patties disintegrate.

Bubble and Squeak Tips

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Why did the patties fall apart?

Chances are there was too much moisture in the patty mixture. That’s a common problem, especially if you’re using additional vegetables. When you rinse vegetables, dry them thoroughly and if any liquid seeps out as you chop, drain them away. The mashed potatoes shouldn’t be very moist, either. Don’t add more milk or oil than the recipe calls for, even if the mixture seems very dry. And if you’re using leftover mashed potatoes, be sure they haven’t been mixed with a lot of butter or cream.

What potatoes should you use?

Try to find floury or starchy potatoes. In the U.S., the varieties to look for are Russets (these may be labeled as Idaho potatoes, which just means they were grown in the state) and Yukon Golds. The starch makes the potatoes break down better than waxy varieties, which is what you want if you’re planning to mash the spuds. There are some who prefer waxy potatoes so give those varieties a try if you want to see how the recipe would turn out. Red and fingerling potatoes are waxy varieties.

Can you use napa or red cabbage if that’s all you have?

You can use napa cabbage in place of green cabbage easily. It fries well and is easy to work with. Red cabbage is a little iffy just because of the coloring; the vivid purple of raw cabbage can fade and turn dull as it cooks. But it could definitely work in the recipe if that’s what you have available.

What can you serve with Bubble and Squeak?

If your recipe doesn’t include meat, try the sausages from this bangers and mash recipe. If it already includes meat, try serving it with a fried egg.