Bubble and Squeak (or 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 as a breakfast or brunch recipe!
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.
What is bubble and squeak?
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 sprouts), but beyond that, you can add anything else you like – carrots, peas, herbs, cheese, corn, or even broccoli!
I love to eat potatoes for breakfast. This oven roasted breakfast potato hash and curried potato hash are two my favorite breakfast dishes. So, as you can imagine, I adore bubble and squeak.
Can I use eggs in this bubble and squeak recipe?
I like to use 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 recipes or Christmas recipes 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. Here’s my recipe for Asian spiced breakfast sausages.
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! 🙂
Recipe Video
Recipe
Bubble and Squeak (Potato Cakes)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 680 g cooked potatoes or leftover roasted potatoes
- 1 cup chopped cabbage or ¾ cup chopped, leftover cooked cabbage, or brussels sprout
- 1 cup chopped carrots or ¾ cup chopped, leftover roasted carrots
- Feel free to add 1 – 2 more types of vegetable peas, corn, spinach etc
- 3 scallions/spring onions thinly sliced
- 1 egg optional
- ½ tsp salt or to taste
- ½ tsp pepper
- 3 tbsp melted butter
Instructions:
- If using raw carrots and cabbage – saute the raw carrots and cabbage in a pan for a few minutes until softened. You can also add peas and corn to this mix if you're using them. Set aside. If you are using leftover carrots and cabbage, this step is not required.1 cup chopped carrots, 1 cup chopped cabbage
- Place the potatoes in a bowl. Add the spring onions, egg, salt, pepper, and butter, and mix to combine, while mashing the potatoes slightly. Make sure to leave some chunks of potatoes.680 g cooked potatoes, 3 scallions/spring onions, 1 egg, ½ tsp salt, ½ tsp pepper, 3 tbsp melted butter
- Add the cooked vegetables to the potatoes and mix to combine. Taste and season to your taste.1 cup chopped cabbage, 1 cup chopped carrots, Feel free to add 1 – 2 more types of vegetable, ½ tsp salt
- DIvide the potato mixture into 8 portions 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 (esp 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).
Nutrition Information:
“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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