The Recipe · No.705 · Bubble and Squeak

Bubble and Squeak, and Where to Source It

The name is the sound it makes frying, and the whole point is the crust: press the mash and cabbage flat and leave it alone on medium heat until the bottom is genuinely dark and crisp before you break it up. Stir too soon and it stays a pale, sad hash.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook20 min
Makes4 servings
CuisineBritish
Part One
The Ingredients — and where to get them
Mashed potatoes
Cold leftover mash binds best; fresh mash is too loose to crisp. A floury potato mashes fluffiest.
3 cups
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Cabbage or greens
Cooked cabbage, Brussels sprouts, or kale, chopped. The classic uses Sunday-roast leftovers.
2 cups
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Butter
For frying, half the flavor and the browning. A good cultured butter browns beautifully.
3 tbsp
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Onion
Softened first for sweetness through the cake. Fresh, bought local.
1
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Soften the onionMelt butter and cook the onion until soft and golden.
  2. Mix and pressFold the mash and greens together with the onion, season well, and press the whole lot flat into the pan.
  3. Crust itFry on medium, undisturbed, until the underside is dark and crisp. Patience here is the entire recipe.
  4. Flip in piecesBreak it, flip the crusted chunks, and fry the other side. Serve with a fried egg on top.
Part Three
The Toolkit

Cast-iron skillet · Fish spatula · Potato masher

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