First off, let’s get the name out of the way. If you’re not English, Australian or from another Commonwealth country than you’re probably utterly perplexed. Perfect. Bubble and Squeak is a dish originally made up of leftover meat and cabbage fried up together. Today, the meat is often replaced with potatoes.
The dish is now a lovely mashed potato cake with various vegetables added in. Usually cabbage and spring onions but also brussel sprouts or winter greens. It gets its name from the sounds made when cooking. Simple, right? I can hear a collective “Aha” moment happening right now.
We all face the same leftover issues. I have Christmas Dinner on two straight days. Everybody rushes for the turkey and leaves behind all those other tempting goodies. The mashed potatoes get thrown out, as do the brussel sprouts and other veggies. What a shame. With just a little bit of love you can turn those forgotten dinner side dishes into a fabulous breakfast with your family.
The truth is, Christmas leftovers are brilliant in this British classic. Get ready to let the joyful indulgence continue. You’ll love these leftovers so much that you’ll make your own mashed potatoes at home just to make this. Trust me. They’re that good.
The cakes in this recipe are similar to traditional potato cakes but instead start with mashed potatoes. The difference is the sublime, chewy texture of these British cakes. They’re also riddled with flavour in each and every bite.
So the next time you get together for a holiday dinner, run for the leftover potatoes. Within a few minute and a few twists you’ll have a lovely breakfast to enjoy with your family all over again. That is if you can wait that long.
Happy leftover Eating!
Bubble and Squeak Cakes with Poached Egg
- 1 small bunch green onions, sliced on the bias
- knob of butter
- 4 large potatoes (peeled, cooked and roughly mashed)
- 1 cup cabbage, shredded and cooked
- small bunch parsley, chopped
- a bunch of cilantro, chopped
- 1 tomato, diced
- olive oil
- 1 tsp. white wine vinegar
- salt and pepper
- 2 poached eggs
- In a large pan over medium heat, cook half of the green onions in butter for a minute. Add in the potatoes, cabbage, parsley and half of the cilantro. Season liberally and form into 4 small cakes.
- Over medium heat, fry the cakes in butter and olive oil for 5 minutes per side, until golden brown and crisp.
- To make the salsa, mix the other half of the cilantro and green onions with the tomatoes, 1 tbsp olive oil and white wine vinegar. Season.
- Serve two cakes per plate topped with a poached egg and tomato salsa on the side.