I adore making Bubble and Squeak because it’s incredibly easy and versatile. Whether I start from scratch or use leftover vegetables, it always delivers that cozy, homemade flavor I crave. The buttery mash with crisp edges, the sweetness of carrots, and the savory notes from the cabbage make this dish wonderfully balanced. Plus, the golden cheesy topping adds just the right amount of indulgence.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 kg (2.2 lb) Potatoes, Peeled and cut into 4cm cubes 1/2 Savoy cabbage, Thinly sliced 400 g (1 lb) Carrots, Peeled and sliced 50 g (2 oz) Butter Salt and pepper 1 tbsp Sunflower oil 50 g (2 oz) Cheese
Directions
Option 1 (From Fresh)
I start by putting a large saucepan of salted water on to boil and cooking the potatoes for about 10 minutes.
Then I add the carrots and cabbage and cook for another 5 minutes until all the vegetables are tender.
I preheat the grill to medium.
Once the vegetables are cooked, I drain them well and return them to the saucepan.
I place the pan back on the hob for a minute to let any remaining water evaporate — this keeps the mash from turning watery.
I mash everything together with butter, seasoning generously with salt and pepper.
I grease a grill-proof dish or tin with oil, pile the mashed mixture into it, and sprinkle cheese over the top.
I place it under the grill for about 3–5 minutes until the top is golden and crisp.
Option 2 (Using Leftovers)
I preheat the oven to 200°C (400°F).
I take any leftover cooked potatoes and vegetables, mash them together with butter, salt, and pepper, and sprinkle cheese over the top.
I bake the mixture for about 30 minutes, until it’s hot through and beautifully golden on top.
Servings and Timing
This recipe serves 4 people. If cooking from fresh, it takes around 15 minutes to prepare and 20–30 minutes to cook, giving a total time of about 45 minutes. Each serving contains roughly 406 calories, making it hearty but not heavy — perfect for a simple family meal.
Variations
Sometimes I like to add chopped cooked bacon or leftover roast meat for extra flavor and protein. When I want a little more texture, I mix in some finely sliced onions or spring onions before grilling. For a vegetarian twist, I swap the cheese for a plant-based alternative and use olive oil instead of butter. I’ve even made individual portions in small oven dishes for an easy-to-serve brunch version.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I bake them in the oven at 180°C (350°F) until piping hot and the top is crispy again. I can also reheat it in a frying pan over medium heat to get those delicious golden edges back. This dish also freezes well — I just let it cool completely, then freeze it in portions for up to 2 months.
FAQs
Why is it called Bubble and Squeak?
The name comes from the sound the dish makes while frying — it “bubbles” and “squeaks” as it cooks.
Can I use different vegetables?
Yes, I often add Brussels sprouts, leeks, or parsnips depending on what I have left over.
Can I make it without cheese?
Of course. It’s still delicious without cheese — the buttery mash and crispy top have plenty of flavor.
What’s the best potato to use?
I prefer floury potatoes like Maris Piper or Russet for a fluffier texture.
Can I use leftover mashed potatoes?
Yes, leftover mash works perfectly. I just mix it with chopped cooked vegetables and fry or bake it.
How do I get a crispy top?
I like to use a hot grill or oven and brush a little oil on top before adding cheese.
Can I make Bubble and Squeak in advance?
Yes, I often prepare it ahead and store it in the fridge, then grill or bake it just before serving.
What do I serve it with?
I love serving it with fried eggs, sausages, or cold cuts — it’s great for breakfast, brunch, or dinner.
Can I fry individual portions instead of baking?
Yes, I shape the mixture into patties and fry them in a bit of oil until golden on both sides.
Can I freeze cooked Bubble and Squeak?
Yes, once cooled, I freeze it for up to 2 months. To reheat, I bake or fry it from frozen until hot throughout.
Conclusion
Bubble and Squeak is one of my favorite ways to use up leftover vegetables while creating something comforting and flavorful. I love the mix of buttery mash, sweet carrots, and savory cabbage, all finished with that crisp, cheesy topping. Whether I bake it as one big dish or fry it up in small patties, it’s a simple, traditional recipe that never fails to bring warmth to the table.
A classic British comfort dish made from mashed potatoes, cabbage, and carrots cooked together until golden and crisp. Bubble and Squeak is simple, thrifty, and delicious — perfect for turning leftovers into a hearty, homely meal.
Ingredients
1 kg (2.2 lb) potatoes, peeled and cut into 4 cm cubes
1/2 Savoy cabbage, thinly sliced
400 g (1 lb) carrots, peeled and sliced
50 g (2 oz) butter
Salt and pepper, to taste
1 tbsp sunflower oil
50 g (2 oz) cheese, grated
Instructions
Option 1 (From Fresh): Bring a large pan of salted water to the boil and cook the potatoes for about 10 minutes.
Add the carrots and cabbage and cook for another 5 minutes until tender. Preheat the grill to medium.
Drain the vegetables well and return them to the pan. Place over low heat for a minute to evaporate excess moisture.
Mash everything together with butter, seasoning generously with salt and pepper.
Grease a grill-proof dish with oil, spread the mash mixture evenly, and sprinkle with cheese.
Grill for 3–5 minutes until golden and crisp on top.
Option 2 (Using Leftovers): Preheat oven to 200°C (400°F). Mash leftover cooked potatoes and vegetables with butter, salt, and pepper. Transfer to a baking dish, top with cheese, and bake for 30 minutes until golden and heated through.
Notes
Mix in chopped onions or spring onions for extra flavor.
Use plant-based cheese and oil for a vegetarian version.
Shape into patties and fry in a pan for crispy individual servings.
Serve with fried eggs, sausages, or cold cuts for a complete meal.
