Spoon Simple
Bubble and Squeak
Crispy pan-fried cakes of leftover mashed potato and vegetables — traditionally made from Sunday roast leftovers. The name comes from the sound it makes in the pan.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Make the cakes
- 3 cups leftover mashed potatoes
- 2 cups leftover cooked vegetables (cabbage, carrots, Brussels sprouts, peas)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper
- Vegetable oil (for frying)
Step 2 — Serve
- Fried eggs
- Bacon (optional)
- Brown sauce or ketchup
Instructions
- 1
Mix and shape
Combine mashed potatoes, chopped vegetables, butter, flour, salt, and pepper. Form into patties about ¾ inch thick.
- 2
Fry until crisp
Heat oil in a skillet over medium-high heat. Cook patties 4–5 minutes per side until deeply golden and crisp.
- 3
Serve
Serve with fried eggs and bacon for a proper British breakfast.
Nutrition per serving: 280 cal · 6g protein · 38g carbs · 12g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
