Entree: United Kingdom – British Pub Classics – Bubble and Squeak (Pan-fried patties of mashed potato and cabbage traditionally made from leftovers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) cooked potatoes, peeled and mashed (such as Maris Piper potatoes)
- 8 oz (225 g) green cabbage, finely shredded
- 1 medium onion, finely chopped (about 4 oz (115 g))
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or beef dripping
- 1 large egg, beaten (approx. 1 3/4 oz (50 g)) for binding
- 1 tsp (6 g) salt, plus extra to taste
- 1/2 tsp (3 g) freshly ground black pepper
- 4 slices bacon, cooked and chopped (optional), approx. 4 oz (115 g)
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Additional oil or butter for frying as needed
- 4 large eggs for serving (optional), approx. 7 oz (200 g)

Show original ingredient measurements

- 2 lb (900 g) cooked potatoes, peeled and mashed (such as Maris Piper potatoes)
- 8 oz (225 g) green cabbage, finely shredded
- 1 medium onion, finely chopped (about 4 oz / 115 g)
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or beef dripping
- 1 large egg, beaten (approx. 50 g) for binding
- 1 tsp (6 g) salt, plus extra to taste
- 1/2 tsp (3 g) freshly ground black pepper
- 4 slices bacon, cooked and chopped (optional), approx. 4 oz (115 g)
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Additional oil or butter for frying as needed
- 4 large eggs for serving (optional), approx. 200 g

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If not using leftover potatoes, boil whole potatoes in salted water until tender, drain and mash roughly while still warm; set aside to cool slightly.
2. In a skillet, melt 1 tbsp (15 ml) butter with 1 tbsp (15 ml) oil over medium heat. Sauté the chopped onion until soft and translucent, about 5–6 minutes. Add shredded cabbage and cook until wilted and most moisture has evaporated, about 6–8 minutes. Season with 1/2 tsp (3 g) salt and pepper.
3. In a large bowl, combine the mashed potatoes, cooked cabbage and onion, beaten egg (for binding), cooked chopped bacon if using, Worcestershire sauce if using, and remaining 1 tsp (6 g) salt. Mix well and taste, adjusting seasoning.
4. Shape the mixture into 8 equal patties (about 3/4 inch (1.91 cm) thick). Chill on a tray for 10 minutes to firm up, which helps them hold together when frying.
5. Heat remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a large frying pan over medium–high heat. Fry the patties in batches, 3–4 minutes per side, until golden brown and crisp. Reduce heat as needed to ensure they heat through without burning.
6. If serving with fried eggs, fry 4 large eggs in a separate pan to desired doneness.
7. Serve hot straight from the pan, topped with a fried egg if desired, and a dash of Worcestershire sauce or black pepper.

1. If not using leftover potatoes, boil whole potatoes in salted water until tender, drain and mash roughly while still warm; set aside to cool slightly.
2. In a skillet, melt 1 tbsp (15 ml) butter with 1 tbsp (15 ml) oil over medium heat. Sauté the chopped onion until soft and translucent, about 5–6 minutes. Add shredded cabbage and cook until wilted and most moisture has evaporated, about 6–8 minutes. Season with 1/2 tsp (3 g) salt and pepper.
3. In a large bowl, combine the mashed potatoes, cooked cabbage and onion, beaten egg (for binding), cooked chopped bacon if using, Worcestershire sauce if using, and remaining 1 tsp (6 g) salt. Mix well and taste, adjusting seasoning.
4. Shape the mixture into 8 equal patties (about 3/4 inch thick). Chill on a tray for 10 minutes to firm up, which helps them hold together when frying.
5. Heat remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a large frying pan over medium–high heat. Fry the patties in batches, 3–4 minutes per side, until golden brown and crisp. Reduce heat as needed to ensure they heat through without burning.
6. If serving with fried eggs, fry 4 large eggs in a separate pan to desired doneness.
7. Serve hot straight from the pan, topped with a fried egg if desired, and a dash of Worcestershire sauce or black pepper.