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Bubble And Squeak

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60ml/4 tbsp dripping, bacon fat or vegetable oil
1 onion, finely chopped
450g/1lb floury potatoes, cooked and mashed
225g/8oz cooked cabbage or Brussels sprouts, finely chopped
Salt and ground black pepper


Serves: 4


1. Heat 30ml/2 tbsp of the dripping, fat or oil in a heavy-based frying pan. Add the onion and cook, stirring frequently, until softened but not browned.

2. In a large bowl, mix together the potatoes and cooked cabbage or sprouts and season with salt and plenty of pepper to taste.

3. Add the vegetables to the pan with the cooked onions, stir well, then press the vegetable mixture into a large, even cake.

4. Cook over a medium heat for about 15 minutes until the cake is browned underneath.

5. Invert a large plate over the pan, and, holding it tightly against the pan, turn them both over together. Lift off the frying pan, return it to the heat and add the remaining dripping, fat or oil. When hot, slide the cake back into the pan, browned side uppermost.

6. Cook over a medium heat for 10 minutes or until the underside is golden brown. Serve hot, in wedges. 

COOK'S TIP:- If you don't have leftover cooked cabbage or Brussels sprouts, shred raw cabbage and cook with Brussels sprouts in boiling salted water until tender. Drain, then chop.

Energy 205Kcal/857kj; Protein 3.5g; Carbohydrate 23.3g, of which sugars 4.2g; Fat 11.5g, of which saturates 1.2g; Cholesterol 0mg; Calcium 34mg; Fibre 3g; Sodium 15mg

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