Easy | Prep: 5 min | Cook: 15 min | Serves: 2

Bubble and squeak exists because someone looked at yesterday’s leftover mash and veg, threw it in a hot pan with butter, and discovered that pressing it flat until it goes crispy is one of the best ideas British cooking has ever had. It’s a leftover dish elevated to something worth making on purpose. Serve it with a fried egg on top and some brown sauce on the side.

Ingredients

  • 400g leftover mashed potato
  • 200g leftover cooked greens (cabbage, sprouts, peas, or a mix)
  • 1 small onion, finely diced (optional)
  • 30g butter
  • 1 tbsp oil
  • Sea salt and black pepper
  • Fried eggs, to serve

Method

  1. Mix Combine the mashed potato and greens in a bowl. If using onion, fry it gently in a little butter until soft, then mix it in. Season well.

  2. Fry Heat the butter and oil in a non-stick frying pan over medium heat. Add the potato mixture and press it flat into a thick cake.

  3. Crisp Cook without moving for 5–6 minutes until the bottom is golden and crispy. Either flip the whole thing (brave) or break it into chunks, turn them over, and press flat again. Cook for another 5 minutes.

  4. Serve Slide onto plates and top with a fried egg. Brown sauce or ketchup on the side.

Cook With Your Senses

Inspired by Ethan Chlebowski’s sensory approach to cooking — the idea that your senses should tell you more than a timer ever could.

  • Look: The bottom should be a deep, dark golden crust before you flip. Peek underneath — if it’s pale, leave it longer. Patience is the only technique here.
  • Listen: A steady, quiet sizzle means the crust is forming. If it goes silent, the pan needs more butter.
  • Smell: Potato browning in butter has a nutty, toasty smell. When you notice it, it’s nearly ready.
  • Touch: Press the top gently. It should feel firm and cohesive, not loose and crumbly. That means it’ll hold together when you flip.
  • Taste: Season boldly. Leftover mash is often under-seasoned — taste the mix before it hits the pan and add more salt and pepper if needed.

Notes

  • The trick is patience. Don’t prod it. Let the bottom get properly crispy before you even think about flipping.
  • Any leftover veg works — cabbage is traditional, but sprouts, peas, leeks, or broccoli are all fair game.
  • If you’re making this from scratch (no leftovers), boil and mash the potatoes, shred and blanch some cabbage, and carry on as normal.
  • A few rashers of crispy bacon mixed in never hurt anyone.

Inspiration

Adapted for Ryan’s kitchen. Original inspiration: www.kitchensanctuary.com