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I prefer to create smaller ‘patties’ from the bubble and squeak mixture and cook them individually – it’s easier to flip them over and fry on both sides this way. If it breaks up when you flip it over, simply pat it back together. Flip it over and fry for another 5 minutes on the other side, or until it has crisped up. Pat everything down flat with a spatula and leave to cook for about 5 minutes. Heat some oil or butter in a frying pan and transfer the mashed ingredients. You can use a tablespoon or two of mayonnaise or a beaten egg to bind everything together if needed. If you have any bacon or leftover gammon hanging about, you can also chop this up and include it.Īim for a very rough ratio of 2:1 potatoes vs vegetables.Ĭhop everything up and mash it together. Cooked cabbage, sprouts, broccoli or greens.The first step in making bubble and squeak is gathering all of your leftover vegetables. Bubble and Squeak What Is Bubble and Squeak?īubble and squeak is a traditional British dish made primarily of leftover vegetables, typically mashed potatoes and cabbage, but you can include anything from a roast or Christmas dinner.īubble and squeak dates back to the 18th century named because it makes a ‘bubbling and squeaking’ sound as it cooks.ĭespite its simple ingredients, bubble and squeak is very tasty, and it’s a great way to use up leftovers.īubble and squeak can be served as a side dish, or even served for breakfast or as a main meal. If you don’t have any leftovers but want to enjoy some bubble and squeak you can always cook some vegetables and then mash them straight away before following the steps for making this dish. Paul Flynn is a chef, restaurateur and contributor to The Irish Times.Bubble and squeak is the perfect way to ensure no food is wasted, simply store any uneaten vegetables overnight ready to be used the next day. Drizzle the dressing over and serve straight away.Flake the smoked mackerel on top of the bubble and squeak.Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.You will see it bubble and hear it squeak.

When it starts to turn golden, bring it together and mash it down again.

Spread out the mixture in the pan, over a medium-high heat.

Melt the butter in a non-stick pan and when it is foaming add the mash to the pan.

Crush the vegetables and potatoes together with a fork, to make a rough mash.

2 fillets of smoked mackerel, skin and bones removed.

Leftover cooked vegetables – ie, carrot, peas, turnip, cauliflower, cabbage,.

Leftover potatoes, mashed or boiled, enough for two.