Bubble and Squeak

This fun and easy Bubble and Squeak recipe (potato cakes) makes good use of leftover mashed potatoes, cooked vegetables and meat. It is traditionally served with a poached or fried egg over the top or meat leftover from the night before.

Course side

Cuisine British

Keyword british potato patties, bubble and squeak recipe, how to make bubble and squeak, what is a bubble and squeak, what is bubble and squeak, what is in bubble and squeak

Prep Time 10

Cook Time 20

Servings patties

Calories 531kcal

Author Beth Pierce

Ingredients

1 lb mashed potatoes about 2 cups
3 tablespoons canola or vegetable oil
1 small carrot finely chopped
½ cup chopped cabbage
¼ cup finely chopped onion
¼ cup chopped collard greens or kale
¼ cup chopped ham
Kosher salt and fresh ground black pepper to taste
2 slices crispy cooked bacon chopped
fresh thyme leaves

Instructions

If using fresh mashed potatoes. Peel and cut your potatoes into chunks. Put them in a large pot and fill with cool water. Bring it to a boil and cook until the potatoes are tender, about 15 minutes. Drain well and mash with a handheld potato masher.
Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add the carrots, cabbage, onions, and collard greens and cook for several minutes, stirring several times. Add the ham and cook until the vegetables are soft. Cool for just a couple of minutes.
Stir the potatoes and the cooked vegetable mixture together. Season with kosher salt and fresh ground black pepper to taste.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Shape the mixture into 4 equal patties. Fry them up 2 at a time in the skillet. Let them get golden brown on the bottom before inverting onto a plate. Then, gently push them back into the hot skillet to brown the other side. Heat the remaining tablespoon of oil in the skillet before adding the second batch. If desired, you can make 2 large patties.
Garnish with chopped bacon and fresh thyme leaves. For best results, serve promptly.

Notes

Finely chop all the vegetables and meat so they mix well into the potato patty.
For ease in flipping, first brown the bottom, then carefully invert to a plate, then slide the patties off the plate into the hot skillet to brown the other side. Another option is to invert the potato cake right into another hot skillet.
If desired, top with fresh thyme and crispy cooked bacon.
Store leftovers in an airtight container in the fridge for up to 3 days. Heat in a skillet over medium heat or microwave.

Nutrition