Bubble & Squeak
Leftover-roast-dinner alchemy: mashed potato fried with shredded cabbage and other greens until crispy and golden. Pure comfort, near-zero waste, mostly vegan.
25 minEasy~449 kcal / servingBritish
Contains dairyContains eggsvegetarian
Nutrition
449 kcal
Calories
18 g
Protein
56 g
Carbs
17 g
Fat
Estimated, per serving
Good to know
Contains dairyContains eggsvegetarian
Ingredients · per serving
- 100 g Cabbage (or leftover greens)
- 250 g Potatoes
- to taste Black pepper
- 1 tbsp Olive oil
- 1 large Egg
- 15 g Butter
- to taste Salt
- 40 g Onion
Instructions
- Peel and cube the potatoes. Boil in salted water 15 min until knife-tender. Drain well.
- Mash the potatoes roughly with a fork — leave some chunks for texture, don't make them smooth.
- Heat 1 tbsp olive oil and 1 tbsp butter in a wide non-stick frying pan over medium heat. Add the chopped onion. Cook 4 min until soft.
- Add the shredded cabbage (or any leftover cooked greens — Brussels sprouts, kale, leeks). Cook 4 min until softened and starting to brown.
- Add the mashed potato to the pan. Use the back of a spatula to press it down into a thick flat pancake, covering the cabbage and onion.
- Cook on medium heat 8 min WITHOUT stirring — the bottom should turn deep golden and crispy. Listen for it — it should sizzle and "squeak" (where the name comes from).
- Carefully flip in sections (a giant flip with a wide pan is dramatic but optional). Cook another 5-6 min until the second side is golden.
- Slide onto a plate. Top with a fried egg (sunny-side-up runny yolk) if you fancy. Season with salt and pepper.
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