Bubble and Squeak
A simple, budget-friendly British classic of mashed potato folded together with cabbage, Brussels sprouts, and sautéed onion, then baked, pan-fried, or shaped into crispy patties. Perfect for using up leftover vegetables.
- 2 3/4 pounds (1250 grams) white potato, chopped into chunks (about 9-10 medium potatoes)
- 1/2 a large (about 550g or 1 1/4 lb) cabbage, shredded (Savoy or any other green one)
- 20 (approximately) Brussels sprouts, shredded
- 1 tablespoon oil of choice, optional, plus more for brushing
- 1 medium onion, finely chopped
- 2 tablespoons vegan butter, optional
- Salt and pepper, to taste
- A few tablespoons unsweetened plant milk, if required
- 5 cups (1000-1200 grams or 2-2 1/2 lbs) leftover cooked vegetables, mostly greens but others are fine to add too
- Preheat your oven to 400°F (200°C).
- Place the potatoes in a large pan, cover with water, add a large pinch of salt, and bring to a boil. Boil until a knife or fork slides in with minimal resistance — try not to overcook them, since waterlogged potatoes will make the finished mash soggy.
- While the potatoes boil, place the shredded cabbage and Brussels sprouts in a separate pan, cover with water, bring to a rolling boil, and cook for 3 minutes. Drain and set aside. Skip this step entirely if you're using leftover cooked vegetables instead.
- Drain the potatoes in a colander, then set the colander back over the now-empty pot, uncovered, so the potatoes can steam themselves dry for a few minutes.
- Heat a small frying pan over medium heat with about a tablespoon of oil and sauté the onion until golden brown, then remove from the heat and set aside. A few drops of water can stand in for the oil here if you want to keep the recipe oil-free.
- Mash the potatoes really well with the optional vegan butter, seasoning generously with salt and pepper. Add a splash of plant milk only if the potatoes seem dry — go easy on it, since the moisture from the cabbage can make things soggy fast.
- Fold the cooked cabbage, Brussels sprouts, and sautéed onion into the mashed potatoes and mix everything together thoroughly. Taste and adjust the seasoning once more.
- Spoon the mixture into a large ovenproof dish and rough up the top with a fork to create texture that will crisp up nicely. Spray or brush the top with oil or melted vegan butter if you want extra crispiness, or leave it plain.
- Bake in the preheated oven for 30 to 40 minutes, until the top turns golden brown and crusty. For an even crispier finish, run it under the broiler for a few minutes right before serving.
- Heat a couple of large frying pans or skillets over medium heat with a generous coating of oil or vegan butter. Add the mixture, dolloping it in and smoothing it into one big, thick pancake shape.
- Cook until deeply golden brown on the bottom. Rather than risking a flip, it's easier to take it off the heat, brush the top with a little more oil or butter, and broil it until golden and crusty on top.
- Prepare the mixture as above, but instead of spooning it into a dish, take handfuls and roll them into balls somewhere between golf ball and tennis ball size. Place on a parchment-lined baking sheet and press gently into patty shapes, smoothing the edges if they crack.
- Brush or spray with oil if using, then either pan-fry over medium heat until golden brown on both sides, or bake in a preheated 400°F (200°C) oven for about 30 minutes, until golden brown.
Chef's Note: Bubble and squeak earns its name from the sound it supposedly makes while cooking, and it's the ultimate British leftovers dish — traditionally made from whatever's left over from a Sunday roast. Steaming the boiled potatoes dry in the colander before mashing is a small step that matters a lot, since excess water in the potatoes combined with moisture from the cabbage is the fastest route to a soggy, gluey mash instead of one that crisps up properly.
All three cooking methods here — baked, pan-fried, or shaped into patties — start from the exact same mixture, so pick whichever fits your equipment and mood. This also freezes and reheats well, and can be assembled a few days ahead and refrigerated, covered, until you're ready to bake it.
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