Bubble and Squeak

Bubble and Squeak is sort of like Colcannon only fried up a bit. In case you are wondering it is named for sound it makes while being cooked in hot fat. Silly name aside it is more or less just a fried hash of mashed potatoes and cabbage. Though other mashed root vegetables and/or other greens can be mixed in as well. I prefer kale, but savoy cabbage is a close second. So to you can add some fried onion, fried crumpled bacon, chopped ham or chopped corned beef if you want to go that route. You can specifically set out to make Bubble and Squeak or you can cobble it together with leftover mash and greens if you like or need.

Bubble and Squeak is ultimately quite simple and versatile, yet quite tasty. It makes a wonderful side dish from fall all the way through spring particularly since it makes use of good storing vegetables and cool weather crops. Which also happen to be quite inexpensive if you are buying instead of growing.

I should point out all the measurements below are approximate. Basically you just want roughly the same volume of mashed potatoes and greens going into the dish. Probably the most important thing though, is to get the pan good and hot before turning the mixture into it. Otherwise you won’t get that good golden brown crust that really makes this dish. In fact I prefer to use a cast iron skillet for this dish just because of how well it holds and distributes heat.


  • 2-3 lb. roughly mashed, floury potatoes
  • 2-3 lb. chopped, cooked savoy cabbage, kale, or other such greens
  • 2-3 oz. butter, bacon fat, lard, or other such fat
  • salt and freshly ground pepper


  1. Boil the potatoes in salted water until done.
  2. Simmer the chopped cabbage or kale or whatever in salted water until tender.
  3. While the potatoes are warm roughly mash them. Drain the chopped cabbage and add to the mashed potatoes. Season the whole lot with salt and freshly ground pepper and mix well.
  4. Add a good pat of butter to a frying pan over medium high heat. When the pan is good and hot add the potato mixture to the pan. Spread it out and pat it down. Fry until brown.
  5. Dot the surface with a little extra butter, let it melt, then take a spatula and turn the mixture over and brown the other side. The mixture will break apart when you do this, but that is ok, just turn it over in sections.
  6. Once you are satisfied you have enough golden crunchy bits remove from the heat and serve.

Feel free to add fried onions, mashed carrots, fried bacon, or any other thing you think would go well/or have left over and need to use up with the mixture and fry it up.


About L P

cook, eat, ride, live
This entry was posted in Dishes, English, Irish, Recipes and tagged , . Bookmark the permalink.

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