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Humble leftovers turn into crispy, golden British comfort food with bubble and squeak. This adaptable meal shows off the beautiful ease of home cooking. Its funny name comes from the sounds cabbage and potatoes make as they sizzle together in the pan.
I first stumbled upon this dish at a tiny countryside pub while wandering through England. The owner let me in on her family's approach, handed down for generations, and I've been tweaking it ever since.
Key Ingredients For Success
- Mashed potatoes: Work as the glue holding everything together, better if they're a day old for the right moisture
- Cooked vegetables: Bring color and taste, with cabbage being the classic choice but any hearty veggies work great
- Onion: Adds a sweet, brown flavor that lifts the whole dish
- Butter and olive oil: Team up to make that perfect brown crust without burning
- Salt and pepper: Pull out all the natural veggie flavors
Making Your Bubble and Squeak
- Mix The Foundation:
- Combine your mashed potatoes with the cooked veggies really well so everything's evenly spread out.
- Get Your Pan Ready:
- Melt butter with olive oil until you see the butter start to bubble, telling you it's just right for making that golden crust.
- Build That Crust:
- Push the mix down firmly into the pan, letting it cook without touching it until you notice golden edges forming around the bottom.
- Flip It Good:
- Gently turn everything over with a spatula, trying to keep its shape while getting both sides nice and crispy.
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My grandma always told me to use veggies from last night's roast dinner. She swore they tasted better because they'd been cooked once already. After making this countless times, I can't help but agree with her.
Great Food Companions
Turn this simple side into a full meal by adding some crispy bacon, eggs with runny yolks, or fancy it up with some smoked salmon on the side.
Put Your Spin On It
Try mixing in some shredded cheese, fresh herbs, or bits of leftover meat. If you don't eat meat, throw in some cooked mushrooms and garlic for extra flavor.
Storing Leftovers
Keep any extras in a sealed container with parchment paper between layers to stop them going soggy. Warm them up in a hot pan to bring back that nice crunch.
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I've made bubble and squeak for years now, and I've learned it's more than just using up old food – it's about making something totally new and tasty that's awesome all on its own. The trick is caring about each part, from picking your veggies to getting that golden crust just right.
Frequently Asked Questions
- → Which veggies can I use?
- Traditionally cabbage, but you can chop up leftover cooked veggies like carrots, sprouts, peas, or beans for variety.
- → Where does the name come from?
- It’s the sound it makes while cooking in a pan, bubbling and squeaking as it crisps up!
- → Can I prep it in advance?
- Sure! Chill the mix in the fridge, and let it warm up a bit before frying for the crispiest bites.
- → How do I get it super crispy?
- Heat a cast-iron pan well before cooking, use both butter and oil, and don’t flip it too soon!
- → What goes well with it?
- Great for breakfast with eggs and bacon, or as a side dish with gravy or beans for lunch or dinner.