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Bubble and Squeak

Ready in 20 mins

Recipe by Graham 

You might shock the Michelin Star chefs, but you can actually use almost any leftovers to make bubble and squeak. Hence there is no definitive list of ingredients for this recipe! Essentially, it's best if you can include some left over cooked potatoes and meat (lamb or beef by preference).

Preparation Time

5 Minutes

Cooking Time

15 Minutes

Ingredients for Bubble and Squeak

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements
  cooked meat (usually lamb or beef)
  cooked potatoes
  cooked green vegetables
  cooked carrots
  salt and pepper
  duck fat, goose fat or beef dripping

How to Cook Bubble and Squeak

  1. Chop the cooked meat into small pieces and place it in a large mixing bowl with the mashed potatoes. Roughly chop all the other vegetables you are using into small pieces and add these to the bowl. Add salt and freshly-ground pepper to taste, then mix well so that the meat, potatoes and vegetables are evenly dispersed. Using your hands, form the mixture into flat 'cakes' about 1" (2.5cm) thick and about 4" (10cm) round.
  2. Melt a little duck fat, goose fat or beef dripping to a frying pan over a medium heat (you can use oil if you wish, but it lacks the flavour of any of the fats). Add the bubble and squeak 'cakes' and cook for about 5-6 minutes. Check the underside which should have formed a thin, golden-brown 'skin' and, if ready, turn over and cook the other side in similar fashion. (You may need to add a little more fat to the pan if the bubble and squeak is sticking). After a further 5-6 minutes, serve the bubble and squeak hot with lashings of ketchup.
GRAHAM'S HOT TIP:
A fried egg (or two) perched on top of the bubble and squeak makes a perfect meal and uses up all those left-overs.