Bubble & Squeak

A recipe taken from the Retro Classics Cookbook.

It’s often said that the name comes from the sounds of cooking: the vegetables first bubbling as they boil and then squeaking in the frying pan. Serve this Bubble & Squeak with a chilli sauce, ketchup or chutney, or with a poached or fried egg, for breakfast, brunch, lunch or supper.

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5 mins

Ingredients

Butter 25g (1oz)

Onion 1, peeled and finely chopped

Cooked mashed potatoes 450g (1lb)

Cooked cabbage 225g (8oz), finely chopped

Cooked roast beef 4–8 slices, chopped

Salt and freshly ground black pepper

Instructions

Melt the butter in a large frying pan. Add the onion and cook for 4–5 minutes, stirring frequently, until softened.

Add the potatoes, cabbage and beef. Season to taste. Fry over medium heat for about 15 minutes, stirring frequently, until browned. Serve hot.

Cook’s Tips

Bubble and squeak traditionally uses leftovers from the previous day’s roast dinner. Replace the beef with leftover lamb if you prefer. Feel free to add other leftover cooked vegetables, such as parsnips, carrots, Brussels sprouts or kale.