This Bubble and Squeak Recipe Will Save Your Leftovers (and Your Reputation) With Crispy, Golden Glory

Forget boring brunches and limp leftovers. This is the move: a sizzling skillet of crispy potato, caramelized cabbage, and smoky bits that tastes like you planned it—when really, you just raided the fridge. Bubble and squeak is the scrappy British classic that turns “what’s left” into “what’s next.” Fast, cheap, outrageously good, and ridiculously customizable.

Want a side? It works. Need a meal?

Throw an egg on it and flex.

What Makes This Recipe Awesome

Bubble and squeak is basically the GOAT of leftover transformations. It’s budget-friendly, minimal effort, and delivers that craveable contrast: crispy outside, buttery-soft inside. No obscure ingredients, no drama—just a skillet and some potatoes.

It’s also a texture playground.

The edges brown and crunch, the center stays fluffy, and the cabbage sweetens as it cooks. And the best part? It’s a blank canvas.

Add bacon, toss in Brussels sprouts, or fold in cheese. You can’t really lose, unless you burn it. Don’t burn it.

Ingredients Breakdown

3 cups cooked potatoes (mashed or chopped; leftover roasties work great)
2 cups cooked cabbage (or Brussels sprouts), shredded or chopped
1 small onion, finely chopped
2 tablespoons butter
1–2 tablespoons neutral oil (sunflower/rapeseed) for crisping
1 teaspoon Dijon mustard (optional but excellent)
Salt and black pepper to taste
Optional add-ins: 3–4 slices cooked bacon or ham, chopped; 1/2 cup grated cheddar; 1 clove garlic, minced; chopped parsley
To serve (optional): Fried eggs, hot sauce, HP sauce, or a squeeze of lemon

Cooking Instructions

Prep the base. If your potatoes are cold and stiff, lightly mash them so they’re chunky but spreadable.
Mix in cabbage, onion, mustard, and any add-ins. Season generously with salt and pepper.
Heat your skillet. Place a large nonstick or cast-iron pan over medium heat. Add butter and oil.
When it sizzles, you’re ready.
Press and shape. Tip the mixture into the pan and press it into an even layer about 1 inch thick. Compact it with a spatula so it holds its shape. This is how you get that crispy crust.
Let it sit. Cook undisturbed for 7–10 minutes.
Yes, undisturbed. You want deep golden brown, not timid beige. If it’s browning too fast, reduce the heat.
Flip smart. Slide the cake onto a plate, place the pan upside down over it, and flip.
Or cut into quarters and flip each piece—less heroic, more reliable.
Crisp the other side. Add a touch more oil if the pan looks dry. Cook another 6–8 minutes until the second side is golden and the center is hot.
Finish and serve. Scatter parsley (if using). Top with a fried egg, or just hit it with hot sauce and call it a day.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 3 days.
Re-crisp in a skillet with a splash of oil over medium heat for 4–5 minutes per side.
Freezer: Shape into patties, freeze on a tray, then bag for up to 2 months. Cook from frozen over medium-low heat until hot and crisp, about 12–15 minutes.
Meal prep tip: Keep a container of cooked potatoes and greens on standby; you’ll have bubble and squeak ready in 10 minutes flat.

Nutritional Perks

Complex carbs + fiber: Potatoes and cabbage deliver sustained energy and gut-friendly fiber.
Vitamins galore: Cabbage brings vitamin C, K, and antioxidants. Brussels sprouts?
Even more bragging rights.
Protein optional: Add eggs, bacon, or cheese to bump the protein (IMO, a fried egg is the move).
Balanced satiety: A little butter/oil helps absorb fat-soluble vitamins and keeps you satisfied.

Don’t Make These Errors

Using wet potatoes. Watery mash = soggy cake. If your potatoes are moist, microwave for 1–2 minutes to dry them out, or mix in a spoon of flour.
Constant flipping. Patience. You need a solid 7–10 minutes to build the crust before flipping.
Skimping on seasoning. Potatoes are flavor sponges.
Salt, pepper, and a little mustard make the difference.
Overcrowding the pan. Too thick and it won’t heat through; too thin and it burns. Aim for about 1 inch.
Wrong pan. Flaky nonstick or well-seasoned cast iron only. Sticky pans will betray you at the flip.

Different Ways to Make This

Cheddar + chive: Fold in grated cheddar and sliced chives.
Finish with a dollop of sour cream.
Smoky bacon + leek: Sauté chopped bacon and leeks first, then mix into the potatoes. Pepper-heavy and perfect.
Brussels + parmesan: Use shredded Brussels sprouts, a squeeze of lemon, and a snowfall of parmesan at the end.
Vegan swap: Use olive oil instead of butter, add nutritional yeast, and top with a garlicky tahini drizzle.
Spice route: Stir in chili flakes, cumin, and coriander; serve with yogurt and a hit of lime.
Mini patties: Form into small cakes for snacks or a party platter. Crisp edges for days.

FAQ

Do I have to use leftover potatoes?

No.

Freshly cooked potatoes work—just let them steam-dry after boiling so they’re not wet. Roasted potatoes are even better for extra texture.

What’s the best cabbage to use?

Any cooked cabbage works: savoy, white, red, or even Brussels sprouts. Leftover roasted sprouts are elite for flavor and browning.

Can I bake it instead of frying?

Yes, but for maximum crunch, pan-frying wins.

If baking, press into a greased ovenproof dish, brush with oil, and bake at 425°F/220°C for 20–25 minutes, finishing under the broiler to brown.

How do I stop it from falling apart?

Press it firmly into the pan, cook it long enough to form a crust, and flip confidently. If your mix is very loose, add a tablespoon of flour or an egg to bind.

Is this gluten-free?

Yes, as long as you don’t add flour or use any gluten-containing add-ins. Most versions are naturally GF—just check labels on mustard and sauces, FYI.

What should I serve it with?

Classic: fried eggs and HP sauce.

Also great with grilled sausages, roast chicken leftovers, or a simple green salad with lemon.

Can I make it ahead?

Absolutely. Mix and shape the cake, refrigerate up to 24 hours, then cook straight from the fridge. It actually holds together better when cold.

The Bottom Line

This bubble and squeak recipe is your low-effort, high-reward ace: crispy, comforting, and embarrassingly easy.

It rescues leftovers, respects your time, and still tastes like a weekend win. Keep potatoes on hand, add whatever greens you’ve got, and let the skillet do the magic. Fast, frugal, and downright addictive—what else are you asking for?