Bubble and squeak is a classic British way to turn leftover potatoes and vegetables into crisp-edged, golden cakes with a soft, savoury middle. It’s full of comforting flavours, lightly peppery from cabbage, and rich from butter and a little frying oil. This is an easy, beginner-friendly recipe that’s hard to mess up and very forgiving with leftovers. Total time is about 35 minutes, depending on how cold your mash is to start.
Ingredients
For the bubble and squeak mix
- 500g cold leftover mashed potatoes (or cooked potatoes, mashed and fully chilled)
- 250g cooked cabbage (savoy/green), squeezed dry and finely chopped
- 75g leftover cooked vegetables (sprouts, carrots, peas), finely chopped (optional)
- 2 spring onions, finely sliced (optional)
- 1 large egg, beaten (optional, helps binding)
- 2 tbsp plain flour (plus extra if needed)
- 1 tsp Dijon or English mustard (optional)
- 3/4 tsp fine salt (adjust depending on how seasoned your leftovers are)
- 1/2 tsp black pepper
For crisping
- 2 tbsp vegetable oil
- 25g butter, melted
To serve (optional)
- Fried or poached eggs
- Bacon, sausages, or leftover roast meat
- Brown sauce or ketchup
How to Make Bubble and Squeak
Oven preparation
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the cakes crisp evenly.
- Line the tray: Line a large baking tray with baking parchment, then brush the parchment lightly with a little oil to stop sticking and encourage browning.
Mixing
- Dry the cabbage: If your cabbage is at all wet, squeeze it well in clean kitchen paper or a tea towel. This keeps the mixture from turning soft and steamy in the oven.
- Combine the mix: In a large bowl, mix the cold mashed potatoes, chopped cabbage, and any extra vegetables. Add spring onions, flour, mustard, salt, and pepper, then mix until evenly combined.
- Bind if needed: If your leftovers are crumbly or the cakes don’t hold together when you squeeze a spoonful, mix in the beaten egg.
Baking
- Shape the cakes: With lightly floured hands, shape the mixture into 8 patties (about 2cm thick). If it feels sticky, sprinkle in 1–2 extra tablespoons of flour.
- Brush for crisp edges: Place the patties on the tray. Brush the tops with melted butter and a little oil for a deeper golden crust.
- Bake and flip: Bake for 15 minutes, then carefully flip each cake with a spatula. Bake for another 8–10 minutes, until golden and crisp at the edges.
Cooling
- Rest before serving: Let the cakes sit on the tray for 5 minutes. This helps them firm up so they don’t break when you lift them.
Assembling
- Plate up: Serve two cakes per person for a light meal, or one as a side.
- Add toppings: Top with a fried egg, or serve alongside bacon or sausages. A little brown sauce is very traditional.
Tips
Why are my cakes turning out soft instead of crispy?
This usually comes down to moisture and heat. Make sure the cabbage is squeezed dry, use cold mash, and bake hot (220°C/200°C fan). Brushing with butter and oil helps the surface crisp rather than dry out.
How do I stop bubble and squeak from falling apart?
Use cold potatoes, don’t skip the resting time after baking, and add the egg if your leftovers are crumbly. If the mixture still feels loose, add a little more flour a teaspoon at a time.
Can I make it more flavourful if my leftovers are bland?
Mustard, spring onions, a pinch of garlic powder, or a small handful of grated cheddar all work well. Taste the mixture before shaping and adjust salt and pepper carefully.
What’s the best way to get an extra-crisp finish?
Bake as written, then pan-fry the cakes in a hot frying pan with a thin slick of oil for 1–2 minutes per side. It’s a small extra step that gives you that classic crackly crust.
Serving Suggestions
- Top with a fried egg and a grind of black pepper
- Serve with bacon or sausages for a hearty breakfast
- Pair with baked beans and grilled tomatoes
- Add a spoonful of chutney or brown sauce on the side
- Serve with a simple green salad for lunch
Storage
Room temperature
Best eaten fresh. If you need to hold them briefly, keep them out for up to 2 hours, then refrigerate.
Refrigerator
Cool completely, then store in an airtight container for up to 3 days. Reheat on a baking tray at 200°C/180°C fan for 8–12 minutes until hot and crisp again (microwaving works, but softens the crust).
Freezing
Freeze baked cakes in a single layer on a tray until solid, then transfer to a freezer bag or container. Freeze for up to 2 months. Reheat from frozen at 200°C/180°C fan for 15–20 minutes, flipping once, until piping hot.
Nutrition
- Calories: 250 kcal
- Carbohydrates: 34 g
- Protein: 6 g
- Fat: 10 g
- Saturated fat: 3 g
- Sodium: 420 mg
Disclaimer: Nutrition values are estimates and will vary depending on your leftovers and exact ingredients used.
FAQs
Can I make bubble and squeak without cabbage?
Yes. Cabbage is traditional, but you can swap it for chopped Brussels sprouts, kale, spinach (squeezed very dry), or extra mixed veg. Aim for similar volume and keep the veg as dry as possible so the cakes crisp up.
Can I pan-fry instead of baking?
Absolutely. Heat a thin layer of oil in a frying pan over medium heat and cook the patties for 4–5 minutes per side until deeply golden. Work in batches and don’t move them too early or they can break.
Why is my bubble and squeak mixture sticky?
Sticky mixture usually means the mash is warm or the vegetables are wet. Chill the mash, squeeze the cabbage dry, and add a little extra flour if needed. A beaten egg can also help the patties hold their shape.
Can I make it ahead for breakfast?
Yes. Shape the patties, cover, and refrigerate for up to 24 hours before baking. You can also bake them in advance and reheat in a hot oven to bring back the crisp edges.
What potatoes work best for bubble and squeak?
Floury potatoes (like Maris Piper or King Edward) make a drier mash that crisps beautifully. If your mash is very buttery or creamy, add a bit more flour and make sure the oven is hot.
Crispy Bubble and Squeak Cakes
Course: Breakfast, Brunch, SideCuisine: BritishDifficulty: Easy8
cakes (approx.)10
minutes25
minutes35
minutes250
kcal35
minutesCrisp on the outside, soft in the middle, these bubble and squeak cakes are the perfect way to use up leftover mashed potatoes and cabbage. Bake them for an easy, hands-off crisp, then serve with fried eggs or bacon.
Ingredients
500g cold leftover mashed potatoes (or cooked, mashed potatoes), well chilled
250g cooked cabbage (savoy/green), squeezed dry and finely chopped
75g leftover cooked veg (carrot, sprouts, peas), finely chopped (optional)
2 spring onions, finely sliced (optional)
1 large egg, beaten (optional, helps binding)
2 tbsp plain flour (plus extra for shaping if needed)
1 tsp Dijon or English mustard (optional)
3/4 tsp fine salt (adjust to taste, depending on leftovers)
1/2 tsp black pepper
2 tbsp vegetable oil
25g butter, melted
Directions
- Preheat the oven to 220°C (200°C fan) and line a large tray with baking parchment. Brush the parchment lightly with a little of the oil.
- In a large bowl, mix the cold mashed potatoes, chopped cabbage, any extra veg, and spring onions. Add the egg (if using), flour, mustard, salt, and pepper, then mix until evenly combined.
- With lightly floured hands, shape into 8 patties (about 2cm thick). If the mixture feels sticky, add 1–2 more tablespoons of flour.
- Place on the tray. Brush the tops with melted butter and a little oil for extra crisping.
- Bake for 15 minutes, then carefully flip and bake for 8–10 minutes more until deep golden and crisp at the edges.
- Rest for 5 minutes before serving so the cakes firm up. Serve as-is, or top with fried eggs, bacon, or sausages.
Notes
- Cold mash works best. Warm potatoes make the mixture soft and harder to crisp.
- Squeeze cooked cabbage dry to avoid soggy cakes.
- For an extra-crisp finish, pan-fry the baked cakes for 1–2 minutes per side in a hot frying pan.
- Freeze baked cakes on a tray, then bag up for quick breakfasts.
