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For added flavour, cook some streaky bacon in the pan first, then remove it before frying the Bubble and Squeak in the bacon fat, then serve it up with the bacon and whatever else you fancy as part of a good old British fry-up.

Use animal fat to reach higher temperatures which is when it starts to 'Bubble and Squeak' plus you'll get a better crust.

Leave it undisturbed to cook on a moderate heat for five minutes or more until a nice thick brown crust forms, then turn it over and repeat before serving it up.

Press the mixture down with a spatula and smooth it out slightly.

Add a thick slice of butter (or preferrably animal fat) to a non-stick frying pan and when it's hot, add the mixture from the bowl.

Finely chop or shred your leftover vegetables and add them to the bowl, mixing them in with the potatoes.

You can use leftover boiled potatoes or even roast potatos if you wish. The only thing people often say to make sure of is that you use equal quantities of potatoes to vegetables, but there is no golden rule, however the potato is what binds it all together and so having more potato than veg is fine. Here is a very quick take on how to make Bubble and Squeek. There is no precise recipe for traditional Bubble and Squeak as it was always made from leftovers, which is part of the beauty of it.

History suggests that it was around this time of food rationing that Bubble and Squeek went from a beef-based recipe (such as in the recipe by Maria Rundell) to the modern potato based recipe that we all know and love today.īubble and Squeak is so called because of the noises it makes whilst frying in the pan, though others have said that the bubble and squeak is the noise your stomach makes after eating it! We'll let you decide. "Boil, chop, and fry, with a little butter, pepper, and salt, some cabbage, and lay on it slices of rare done beef, lightly fried" - Maria Eliza Ketelby Rundell.īubble and Squeak was very popular during World War II when food was short due to rationing. The earliest known recipe of Bubble and Squeak was by Maria Eliza Ketelby Rundell in 1806: Some people when cooking a roast dinner will even cook extra potatoes and vegetables so that they have enough for their Bubble and Squeak the next day! The History of Bubble and Squeak It is all mashed together, shallow fried in hot lard, and then traditionally served along with cold meats (also leftover from the Sunday/Christmas roast) and pickles, or sometimes served as part of a cooked breakfast (fry-up).

Home > Traditional English Recipes > Bubble and Squeak Bubble and Squeak Recipeīubble and Squeak is a traditional English dish made from the leftovers of Sunday dinner or Christmas dinner, with the main ingredient being the leftover potatoes and cabbage, though most vegetables can be added such as Broccoli and carrots.