Bubble and Squeak Recipe

Bubble and Squeak

4.5

(218)

179 Reviews

12 Photos

Bubble and squeak is a great way to use leftovers and get the kids to eat cabbage! It is an easy side dish to make with leftover potatoes, ham, and any greens. I recommend using a good nonstick pan. Top with a fried egg for brunch if preferred. Tastes great with ketchup.

Submitted by Doreen Friesen

Updated on January 23, 2023

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

Jump to Nutrition Facts

"Bubble and squeak" might have a funny name, but this British dish is seriously delicious. Plus, it's a great way to use up leftovers!

What Is Bubble and Squeak?

Bubble and squeak is a fried British dish made with potatoes and cabbage. It's quite similar to the Irish colcannon. Bubble and squeak, which often contains meat such as ham or bacon, is traditionally made on Monday with the leftovers from Sunday's dinner or on Boxing Day with leftovers from the Christmas feast. It is sometimes topped with a fried egg.

Why Is It Called Bubble and Squeak?

The name "bubble and squeak" likely comes from the noises the ingredients make when they are fried together in a pan. Since cabbage contains a lot of water, it tends to make "bubbly" noises as it wilts and cooks.

How to Make Bubble and Squeak

You'll find the full, step-by-step instructions below — but here's a brief overview of what you can expect when you make this bubble and squeak recipe:

1. Cook and drain the cabbage.
2. Cook the bacon and onion.
3. Add the remaining ingredients and return the cabbage to the pan.
4. Cook it until browned on the bottom, flip, and brown the other side.

How to Store Bubble and Squeak

Store your leftover bubble and squeak in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave. You can freeze bubble and squeak for up to one month. Thaw it in the fridge overnight, then reheat on the stove.

Allrecipes Community Tips and Praise

"I thought it was fantastic," raves Autumneyes. "Next time we will add a little garlic powder and use red potatoes instead of russets, but that is it."

"Gave me something to do with Thanksgiving leftovers," according to Pam Funk. "This recipe will definitely stay in my bag of tricks for future meals!"

"I threw this together and loved it," says CORITA. "Used thick-sliced pepper bacon and drained off some of the grease. Gave it just a touch of heat. It was quick, easy, and delish. Will definitely make it again."

Editorial contributions by Corey Williams

Ingredients

½ medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
½ teaspoon paprika
salt and pepper to taste

Directions

Cook cabbage in a medium saucepan with a small amount of water until tender, about 3 to 5 minutes. Drain, and set aside.
Cook bacon and onion in a well-seasoned cast iron skillet until onion is soft and bacon is cooked, about 5 minutes.
Add ham, and cook until heated through. Add butter, then mix in cooked cabbage and potatoes; season with paprika, salt, and pepper. Cook until browned on the bottom, turn, and brown again.

Nutrition Facts (per serving)

159	Calories
6g	Fat
20g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 159
% Daily Value *
Total Fat 6g	8%
Saturated Fat 3g	13%
Cholesterol 23mg	8%
Sodium 423mg	18%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 8g	16%
Vitamin C 35mg	39%
Calcium 46mg	4%
Iron 1mg	4%
Potassium 497mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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