Family Friendly Recipes

Bubble and Squeak

Bubble and Squeak
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Bubble and Squeak

We started making Bubble and Squeak at our house after watching an episode of “The Frugal Gourmet” back in the 1980’s.  Bubble and Squeak is a classic English dish.   The earliest-known recipe was in Mrs. Rundell’s, “A New System of Domestic Cookery” in 1806.

I was recently surprised to find a recipe for Colcannon, which is a classic Irish recipe that is very similar in ingredients and method of cooking.  Both recipes call for cooked boiled mashed potatoes, cooked chopped cabbage, onions, and herbs.

These recipes became popular as cheap, year-round food.  They are perfect when you have leftovers.  These dishes were often made for breakfast since they contained bacon and/or ham.

Several recipes for Colcannon use kale instead of cabbage.  Spring onions, scallions or chives may also be used.  For Colcannon, the ham or bacon is eaten with the meal, but not mixed in as it is with Bubble and Squeak.

My version of bubble and squeak is below.  The name comes from the noise (bubbling and squeaking sounds) that it makes while frying in the pan.  Instead of using ham, I typically use Corned Beef since I always have left over corned beef, cabbage and potatoes when I make it.

This finished dish works well as a meal for lunch or dinner.  Add eggs and you have a hearty breakfast.  To reduce the calories, once the bacon is cooked, you can remove the bacon grease and use a cooking spray.

The nice thing about this recipe is that it is flexible.  For a vegetarian meal, remove the meat completely.  Other cooked, chopped or mashed vegetables could be added as well, like Brussel sprouts or carrots.

I can’t wait for you to try my version of Bubble and Squeak or do you prefer Colcannon?  Please comment below and let me know what you think. Remember to follow me on Facebook and Instagram.

Bubble and Squeak


Bubble and Squeak

September 21, 2019
: 4-6

A traditional British dish made from boiled mashed potatoes, cabbage and onions. Great for using up leftovers! Can be eaten for breakfast, lunch or dinner.


  • ½ pound cooked bacon (save bacon grease)
  • 3 cups cooked mashed Potatoes
  • 1 medium cabbage, small chop
  • 1 cup of cooked corned beef (or ham), small chop
  • 1 large onion, small dice
  • 1 Tablespoon dried crushed parsley
  • ¼ teaspoon freshly ground black pepper
  • Step 1 In a large frying pan, cook the bacon. Once cooked, remove from the pan, but leave the bacon grease.
  • Step 2 Place the cooked bacon in a large bowl. Using a wooden spoon, add the cooked and chopped cabbage, mashed potatoes, ham or corned beef and parsley.
  • Step 3 Sauté the onion in the bacon grease until slightly golden. Then drain and add to the cabbage, mashed potato mixture. Mix thoroughly.
  • Step 4 Place the mixture in the frying pan with the remaining bacon grease.
  • Step 5 Season with freshly ground black pepper.
  • Step 6 Press down and cook for 5 to 10 minutes until everything is soft and the bottom starts to brown. Flip over to lightly brown the other side. You will hear bubbling and squeaking noises while cooking.
  • Step 7 Serve immediately.

    NOTE: You shouldn’t need salt with the bacon and ham or corned beef.
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