Bubble & Squeak

Thank you for sharing!

Last Updated on June 2, 2015 by Chef Mireille

Blogging Marathon #32
Theme: International/Fusion

Although I celebrate global flavors with this blog, rarely do I explore Western Europe. My palate leans heavily towards the spicy flavors of Asia, Africa and the Caribbean or the spice/herb focused cuisine of the Middle East.

When I think of the UK, their cuisine is not the first thing that comes to mind. However, growing up in NY with its large Irish population, a few Irish classics I am partial to like Shephard’s Pie and Colcannon. When I think of Scotland, scones and haggis come to mind. While I love scones, I’ve never tried haggis and really don’t have a great desire to. Although I’m not Vegetarian, eating something made of sheep’s organs encased in an animal’s stomach is not something that’s high on my list of things to try. My mind is blank when I think of traditional English food until Bubble and Squeak was mentioned on one of my favorite TV shows, As Time Goes By.

I am partial to British comedies and even though this program no longer airs, I still love watching the reruns on PBS or BBC America. After the characters referenced Bubble & Squeak on a few different episodes, I was intrigued to know what this breakfast item was all about.

With a little research, I discovered that it’s basically made by using dinner leftovers. A typical Sunday dinner in England is a roast dinner of meat and vegetables, of which potatoes are always included. Bubble & Squeak takes the leftover veggies, adds a little egg to bind it and then pan fries the combination. This is usually eaten with eggs and breakfast meat like bacon or sausage for a typical English breakfast.  Traditionally it is fried in animal fat which at high temperatures, makes a bubble and squeak noise, which is how this dish got it’s name.

Bubble and Squeak originated in the 18th century with the use of leftover beef and usually cabbage, but with meat rationing during World War II, the beef was replaced with potatoes and that’s the way the recipe has remained to this day.

You can use any combination of vegetables you like, but most of them should be root vegetables. Mine were roasted with garlic, crushed red pepper, oregano and rosemary, but you can use any herbs you like. I roast them in an oven bag to lock in all the flavor of the herbs, for 30 minutes at 400 F.

Bubble & Squeak

Serves 8

  • 1 lb. potatoes, roasted
  • 3 parsnips (10 oz.), roasted
  • 1 turnip (6 oz.), roasted
  • 5 oz. brussel sprouts, roasted
  • 2 eggs
  • salt and pepper, to taste

Finely chop the brussel sprouts. Mash all the root vegetables and combine with the brussel sprouts and onion.
Add egg, onion,salt and pepper, if necessary. (if vegetables were well seasoned with salt/pepper when roasted, you won’t need to add any additional salt and pepper).
Heat 3 tablespoon of oil in a large oven safe skillet.  Place mashed vegetable mixture into the skillet, pressing down to form an even layer.  Fry on medium heat for about 7 minutes.
Transfer to the broiler and cook for about 5 minutes, to brown the top.

What a delicious way to transform leftover cooked veggies!

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Chef Mireille


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Reader Interactions


  1. Mir, you really open up a different world for us to read and know. Trust me, I would never have known all the things I read about, if not for you writing about them. Thank you..and this is surely a new thing and very interesting as well..:)..you caught me with the line though I am not a vegetarian..it looked like I am not a non veg..hehehh..:)..I never thought one would say that as I have known only folks mostly say other ways…:)

    • and for me it's the opposite the first time I saw the expression non-veg I thought it was weird because even non vegetarians eat vegetables right? and here since most people are not vegetarians, its only the vegetarians and vegans who have to label themselves

      and by the way its because of you that I come up with all these recipes. through your themes and the BM, I would not otherwise be inspired to do the research to come up with them so you can take credit also for me introducing you to new ingredients

  2. i was lucky to have tasted the traditional british christmas meal at a very english friend who also invited me the next day to polish off the remaining meal next morning, that is when she made this dish and loved it better than the xmas meal, loved your post

  3. Loved to read the history behind how this dish came to be. Being vegetarian, I wouldn't use animal fat, but really curious to hear the 'bubble and squeak' ๐Ÿ™‚ Btw the method of oven roasting in an oven-safe bag is new to me. What are oven-safe bags?

  4. I have heard about bubble and squeak before, but never bothered to go through the recipe..Valli is right, you do introduce a whole lot of new recipes…Why, even your koottu curry looks a hundred times better than mine, you can see that for yourself in a week ๐Ÿ™‚ (btw the rice would taste better if it is a bit more cooked, it should be totally soft when its done)!

  5. 'Bubble & Squeak' is such an unique name for a dish. Leave it to the English to come up with fancy names for food ๐Ÿ™‚
    Love the dark crust on it, it looks so crispy and yummy!!

  6. Mir, I am seconding Srivalli and Rajani's opinion here. I always look forward to your posts. They have so much on the history that it a pleasure to read about the dish, doesn't matter it if a veg not veg meal. The name is really interesting and so is the method.
    And what are oven safe bags?

  7. I remember someone making Bubble and Squeak in chopped before. Lovely way to use up a little bit of vegetables left over. And i love the oven bags. Lovely even roasting you have achieved in your vegetables. One more thing to shop this weekend ๐Ÿ™‚

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