Bubble and squeak is a great way to use up all those Sunday roast or Christmas Day leftovers.
The dish’s name supposedly derives from the noises made when the ingredients are fried.
In Cockney rhyming slang, bubble and squeak means a Greek, usually shortened to just a bubble.
Monday’s dinner would not be complete without all those leftover roasties chopped up and mixed with mashed potato and green vegetables all fried together. Cabbage and Brussels sprouts are particularly good done this way.
The Irish and Scottish have similar dishes known as colcannon or rumbledethumps respectively.
As a bonus, you are also reducing your food waste!
Bubble and Squeak
- 1 tbsp Duck fat goose fat or butter
- 4 rashers Streaky bacon chopped
- 1 Onion finely sliced
- 1 Garlic clove chopped
- 15-20 Cooked Brussels sprouts sliced, or leftover boiled cabbage, shredded
- 400 g Cold leftover mashed potato or cold crushed boiled potatoes
- Melt the duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add the chopped streaky bacon rashers. As it begins to brown, add the finely sliced onion and the chopped garlic clove.
- Next, add the sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
- Add the cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
- Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.
- Cut into wedges and serve.
Try one of these recipes from my cookbook …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- BBC good food