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Bubble and Squeak

Yields4 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

This is a great leftover recipe that can be made with any vegetable leftovers from the Sunday lunch. Serve with a poached, fried or scrambled egg and crispy bacon or with poached smoked haddock fillets or grilled trout.

Bubble and Squeek

 1 red onion, finely chopped
 4 rashers streaky bacon, cut into small pieces
 450 g leftover mashed potato
 300 g leftover mixed cooked vegetables - roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces
 Black pepper
 25 g hard cheese, grated
 25 g butter, melted
 Plain flour

Heat the oil in a frying pan and cook the onion for 4-5 minutes until soft. Add the bacon and cook for a further 3 - 4 minutes or until it begins to turn a golden colour.


Remove the pan from the heat and transfer the bacon and onions into a large bowl.


Add the mashed potato and cooked vegetables, season well. Add the cheese, mix well and divide the mixture into six portions.


Using your hands, shape each portion into a cake. Put a little flour on a plate and coat each cake in flour on both sides.


Put onto a greased baking tray and brush with a little melted butter. Bake in a preheated oven (200°C/400°F/mark 6) for 25 minutes, or fry on both sides until golden brown.