Entree: United Kingdom – England - London & Southeast – Bubble and Squeak (Pan-fried mixture of mashed potatoes and cabbage with leftover vegetables, browned into patties)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) cooked potatoes, mashed or roughly mashed
- 1 lb (450 g) cooked cabbage, drained and shredded
- 1 cup (150 g) mixed cooked vegetables (carrots, peas, Brussels sprouts), roughly chopped
- 1 medium onion, thinly sliced, approx. 5 1/4 oz (150 g)
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or beef dripping for frying
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 4 large eggs, approx. 1 3/4 oz (50 g) each (optional, for serving)

Show original ingredient measurements

- 2 lb (900 g) cooked potatoes, mashed or roughly mashed
- 1 lb (450 g) cooked cabbage, drained and shredded
- 1 cup (150 g) mixed cooked vegetables (carrots, peas, Brussels sprouts), roughly chopped
- 1 medium onion, thinly sliced, approx. 150 g
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or beef dripping for frying
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 4 large eggs, approx. 50 g each (optional, for serving)

Instructions

1. In a large bowl, combine the mashed potatoes, shredded cabbage, mixed vegetables and sliced onion. Add butter, salt, pepper and chopped parsley, then mix until evenly combined. Press the mixture into a compact mass, divide into 4 portions, and shape each into a thick patty or leave as a single large cake for the pan.
2. Heat the oil or beef dripping in a large heavy skillet over medium-high heat. Fry the patties or cake in batches, pressing down gently, until well browned and crisp on one side (about 6–8 minutes), then turn and brown the other side (another 6–8 minutes). If using, fry eggs to serve. Serve hot with mustard, pickles or leftover roast as desired.