Bubble and Squeak

5 from 15 votes

It’s one of our beloved and unassuming yet totally delicious traditional dishes. It’s also got the most wonderful eccentric name. Here’s how to make Bubble and Squeak.

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

1 kg Potatoes Peeled and cut into 4cm cubes
1/2 Savoy cabbage Thinly sliced
400 g Carrots Peeled and sliced
50 g Butter
Salt and pepper
1 tbsp Sunflower oil
50 g Cheese

Metric - Imperial

Instructions

OPTION 1:

Put a large saucepan of salted water on to boil and cook the potatoes for 10 minutes. Add the carrots and cabbage and cook for a further 5 minutes.
Preheat the GRILL to medium.
When the potatoes and the vegetables are cooked through (check by prodding a potato with a knife), drain well and return to the saucepan.
Then put the saucepan with the vegetables in (with no water in) back onto the hob heat for 1 minute. (This just allows the water to be removed from the potatoes so they aren't watery when we mash them.)
Mash everything well with the butter and salt and pepper.
Use the oil to grease a grill proof dish or tin and pile the mash in. Sprinkle on the cheese and put under the grill until golden (about 3-5 minutes).

OPTION 2 (if you're using leftovers):

Preheat the oven to 200C/400F.
Take all of your cooked, cold potatoes and vegetables and mash well together with butter and salt and pepper. Sprinkle with cheese.
Put into the preheated oven and bake for about 30 minutes until hot through (check the middle is hot inside).

Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.

Notes

Leftover measurements You can guess approximate amounts of weights here.

Nutritional info This is approximate for the version cooking this from fresh not using leftovers.

Nutrition