Bubble and Squeak (aka Potato Cakes) is a British classic, and an easy and flexible recipe. You can make it from scratch OR use up leftover veggies. Flavorful, colorful, fluffy, creamy and so so good. Perfect for breakfast or brunch!
Apart from being really fun to say, Bubble and Squeak is such an easy and flexible recipe. It’s my number 1 choice when I have to use up leftover vegetables from a roast or from any meal. Bubble and squeak is a classic British dish, which typically features leftover veggies after a holiday, such as Christmas.
The one “rule” is that you must have potatoes and cabbage (or Brussels sprout), but beyond that, you can add anything else you like – carrots, peas, herbs, cheese, corn, or even broccoli!
As someone who loves to eat potatoes, you can imagine how much I adore bubble and squeak.
To egg or not to egg?
I like using a combination of vegetables to make my bubble and squeak colorful. I also add an egg to the potatoes, just to make the dish a bit softer, but you can skip the egg if you like these potato cakes to be firmer.
This bubble and squeak recipe is great for using up leftover potatoes and other veggies
I have given instructions in this recipe to make these delicious potato cakes from scratch, but also with the option to make them with leftover potatoes and vegetables as well. This bubble and squeak recipe is PERFECT to use up leftover potatoes from Thanksgiving or Christmas or a Sunday roast. And it’s great for breakfast, brunch, lunch or even dinner! 🙂 You can top these potato cakes with some breakfast sausage, bacon or eggs, or a combination of them.
I first shared this bubble and squeak recipe over 2 years ago, as part of my Asian spiced breakfast sausage and bubble and squeak stacks recipe, but I make it so often, I decided to redo the post WITH a video as well!
Here I topped my bubble and squeak with Asian spiced breakfast sausages and a perfectly poached egg, but you’re more than welcome to switch it up and use bacon instead. My recipe for Asian spiced breakfast sausages can be found right here.
I love the bright colors, the awesome flavors and aromas in this potato cakes dish. Since the potatoes aren’t fully mashed, you have little chunks of potatoes with bits of sweet carrot and cabbage. Fluffy, creamy, chunky, and flavorful. And then that runny, golden, egg yolk…. It’s a meal that never fails to brighten my day, and it’s one of my absolute favorite weekend brunch options. I know you’ll love it too! 🙂
Bubble and Squeak (Potato Cakes)
- 1.5 lbs cooked potatoes or leftover roasted potatoes
- 1/2 cup of chopped cabbage or chopped, leftover cooked cabbage, or Brussels sprout
- 1/2 cup chopped carrots or chopped, leftover roasted carrots
- Feel free to add 1 - 2 more types of vegetable
- 2 - 3 scallions/spring onions sliced thin
- 1 egg optional
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 - 3 tbsp cream
- Saute the raw carrots and cabbage in a pan for a few minutes until softened. Set aside. If you are using leftover carrots and cabbage, this step is not required.
- Place the potatoes in a bowl. Add the spring onions, egg, salt, pepper, and cream and mix to combine, while mashing the potatoes slightly. Make sure to leave some chunks of potatoes.
- Add the cooked vegetables to the potatoes and mix to combine.
- Using a cookie scoop, make portions of the potato mix (2 scoops per portion), and flatten each portion to form an even patty. Set aside.
- Pour some oil to coat the bottom of a non-stick pan. Heat over medium high heat, and fry each Bubble and Squeak patty in the hot oil, until browned on both sides.
- The bubble and squeak patties are soft (if you use an egg), and will be delicate. Use a wide spatula to help flip them over, without breaking them.
- Remove the browned bubble and squeak and place it on a wire rack in a warm oven to drain, and to keep it warm.
- Serve these with bacon, breakfast sausages or smoked salmon for breakfast or brunch (these potato cakes can be used as a substitute for English muffins).
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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