adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bubble and Squeak
Bubble and Squeak
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your leftovers with Bubble and Squeak - a delicious British tradition of using up mashed potatoes and veggies for a satisfying meal any day of the year.
Ingredients:
  • 4 large eggs
  • 4 tablespoons plus 4 teaspoons unsalted butter, divided
  • 1/2 large yellow onion, chopped
  • 1/2 small (about 8 ounces) green or Savoy cabbage, thinly sliced
  • 1 bunch (about 8 ounces) lacinato kale, stemmed and thinly sliced
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 cup water
  • 2 cups leftover mashed potatoes
  • 1 large carrot, coarsely grated
  • 1/2 cup chopped parsley, plus more for garnish
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups halved cherry or grape tomatoes, for garnish (optional)
Instructions:
  • Preheat the oven to 300ºF to keep the bubble and squeak warm while you fry the eggs.
  • Sauté the cabbage, kale, and onions: In a large oven-proof skillet over medium heat, melt 2 tablespoons butter. Sauté the onions for 4 to 5 minutes until lightly browned. Add the cabbage, kale, salt, and 1/4 cup water. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are wilted and tender. Add water, 1 tablespoon at a time, if needed.
  • Mix together the cooked vegetables, mashed potatoes, grated carrots, parsley, and black pepper in a big bowl until well combined. Adjust seasoning with more salt, if desired.
  • Heat the skillet over medium heat, then melt 2 tablespoons of butter in it. You may use the same skillet for convenience.
  • Shape the mixture into four 4-inch diameter patties by dividing it into even portions and using your hands to press the mixture firmly together.
  • Once the butter is melted, sear the patties in the skillet until golden brown on each side. Transfer the skillet to the oven to keep the patties warm while frying the eggs.
  • Cook the eggs: Melt 4 teaspoons of butter in a skillet over low heat. Crack the eggs into a bowl and slide them into the skillet one by one. Cover with a lid and cook for 1 1/2 to 2 1/2 minutes until the egg whites are nearly set. Remove from heat, keep covered for 30-45 seconds to finish cooking.
  • Plate the bubble and squeak straight from the oven, adding a fried egg on top and a sprinkle of parsley. If desired, accompany with cherry tomatoes. Any leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw in the refrigerator and reheat in a lightly oiled skillet when ready to enjoy. Leave your feedback below if you loved the dish!

Similar Recipes