This bubble and squeak recipe is very similar to Irish colcannon (pic below) which is a mix of mashed potato and cabbage, bubble and squeak is cooked again after mixing, where colcannon is served more like mashed potato.Ī great use of Sunday dinner, Thanksgiving or Christmas leftovers that included mashed potato.ĭepending on what you had for your roast dinner, there’s any combination of ingredients that can be used but there must be potato as the main ingredient. It wasn’t until around 1951 that the meat was omitted and only potatoes and vegetables started to be used and that has carried on until now. It is said that this dish originates back to 1770 and originally contained meat, boiled beef actually. Leftover mashed potato is mixed with leftover cabbage and cooked in butter. NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition.Bubble and Squeak is the funny name given to a dish made of leftovers from a British roast dinner. Drain on crumpled paper and serve immediately. Fry them in hot dripping to a good, crisp, golden brown on both sides. Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour. Mash them (with an electric hand mixer if you have one) until smooth – don’t add any milk, though because you don’t want them to be too soft. When the potatoes are cooked, add some freshly milled black pepper and the butter.

Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly. Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil.Ĭut the cabbage into quarters, remove the hard stalk and shred the rest.

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