Bubble and Squeak
Bubble and squeak is a deeply caramelized, homey cake of leftover mashed potatoes and other vegetables, traditionally made the morning after a Sunday roast. This classic British dish gets its name from the cooking process: As the moisture from the vegetables bubbles away, the vegetables sizzle and squeak — especially the cabbage, a common addition. Be sure to let the bottom brown and crisp, mix those bits into the mash, then repeat until the cake is strewn with golden vegetables throughout. Eat alongside a fried or poached egg for breakfast. To make it vegetarian, replace the bacon with 2 tablespoons of olive oil.
Ingredients
- 3slices bacon, thinly sliced crosswise
- 1small yellow onion, finely chopped
- Salt and black pepper
- 2cups chopped, leftover cooked vegetables, such as cabbage, brussels sprouts, peas, kale or carrots, or a combination
- 2tablespoons unsalted butter, plus more as needed
- 2cups leftover mashed or roasted potatoes
- Poached or fried eggs, for serving (optional)
Directions
In a large (12-inch) nonstick or well-seasoned cast-iron skillet, set the bacon over medium heat. Once sizzling, cook, stirring often, until darkened at the edges, 2 to 4 minutes. Add the onion, season with salt and pepper, and cook until softened, 2 to 4 minutes. Stir in the chopped vegetables and cook until browned in spots, 4 to 6 minutes.
Add the butter. Once melted, add the potatoes and stir to combine. If using roasted potatoes, mash them with a potato masher or fork. Press into an even layer that fills the skillet. Cook until golden brown underneath, 4 to 6 minutes.
Use a spatula to flip portions of the potato mixture, then press down to fill the skillet. Repeat, flipping when the bottom is golden brown, about every 4 minutes, and pressing down to fill the skillet until the mixture is browned and crisp throughout, another 8 to 10 minutes. If you don’t see sizzling around the edges, add another pat of butter; it will depend on your potatoes (see Tip).
Press the mash into a compact cake (it might be soft or crumbly; that’s OK). Place a plate or cutting board over the skillet, then flip the cake onto the plate. If the cake falls apart, just press it back together. Sprinkle the top with salt and pepper. Serve scoops of the bubble and squeak with a poached or fried egg, if desired.
Notes
Be sure to add enough butter to get those potatoes browned. It will depend on whether you’re using a buttery potato like Yukon Gold or a starchy potato like russet. Also, your leftover mashed potatoes probably include milk or butter in them, so they may not need more butter, but if you’re using plain boiled or roasted potatoes, the skillet could look dry.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 15 gramsCalories: 232Saturated Fat: 7 gramsUnsaturated Fat: 8 gramsSodium: 408 milligramsSugar: 3 gramsFiber: 3 gramsCarbohydrate: 18 gramsProtein: 7 grams