After his steak au poivre Paul Whitelock had some bits and pieces left over, so he made a bubble and squeak for lunch…
Preparation: 5 mins
Cooking time: 15 mins
Servings: 2 to 4 people
Bubble and squeak is a quirky name for a dish that is mostly fried leftover vegetables, usually from Sunday lunch—making it popular for Monday lunch or dinner.
The origins of the name bubble and squeak are not known, but there is a reference in the “Classical Dictionary of the Vulgar Tongue” from 1785: “Bubble and squeak is beef and cabbage fried together. It is so-called from its bubbling up and squeaking while over the fire.” In Ireland, colcannon is made from mashed potatoes, cabbage or kale, and onion, and it’s very similar to bubble and squeak, as is rumbledethumps in Scotland.
Traditionally, bubble and squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, and can include a little bacon or leftover meat from the day before. It makes a nice side dish for a meaty dinner, too. There are no hard-and-fast rules for this recipe except for mashed potatoes—it’s the “glue” that holds the dish together. Use bubble and squeak as a way to use up whatever you have left from dinner and transform it into something delicious.
Ingredients
6 tablespoons olive oil
1/2 cup leeks, finely chopped
500g leftover mashed potatoes
1 cup leftover vegetables (e.g., cabbage, kale, peas, cooked swede, cooked carrots, and/or cooked Brussels sprouts; finely chopped). I used sprouts on this occasion.
Optional: bacon pieces, leftover roast, bangers, and/or ham pieces. I had no leftover meat so I used cintas de beicon
Salt to taste
Freshly ground black pepper to taste
For serving: one fried or poached egg per plate
Method
Recipe variation
Make bubble and squeak patties. Mix the potato and vegetables, form into small patties, and fry until crisp on both sides.
¡Buen provecho!