Try these easy Bubble and Squeak cakes. Made with leftover roast veggies and mashed potatoes, this bubble and squeak recipe tastes so much better than plain potato cakes. Flavourful, colorful and so delicious!
Side dishes are really important on any holiday table. Take a look at many more in our Christmas collection.
EASY BUBBLE AND SQUEAK CAKES
Bubble and Squeak is a popular Boxing day breakfast, made with Christmas leftover veggies and mashed potatoes. However, we love to enjoy them through the year either from scratch or with leftover vegetables from traybake.
We regularly make Aloo Tikki ( aka Indian spiced potato cakes ) and serve it with chutney or as a component of Aloo Tikki Chaat. I find so much of a similarity between Aloo Tikki & Bubble and squeak cakes as both are made with mashed potatoes and you can sneak in so many add-ins.
I find these potato cakes an easy way to sneak vegetables into my kid’s diet, so they feature in our meals often.
If you are a potato fan like us, you will fall in love with this recipe. Really simple to put together and a fantastic recipe to serve on the holiday breakfast table.
These cakes can be baked, fried, or air-fried too. You can either make them into one large sharing bubble and squeak like a frittata or make them into small cakes.
It pairs nicely with tomatoes, mushrooms, baked beans, sausages, and fried eggs for breakfast.
Why you’ll love this recipe?
Easy peasy – This recipe for Bubble and Squeak cakes is British and will be a welcome addition to any holiday table. Simply mash the ingredients together, shape, and bake them.
Versatile – Along with mashed potatoes, you can add in as many roast veggies as you like. I love using brussels sprouts, green cabbage, or even leftover root vegetables. If there are no leftovers, you can cook the veggies and mashed potatoes from scratch too. Along with these, you can add any of your favorites like cheese, herbs, and even eggs.
Cook in many ways – You can bake, pan-fry, or air fry Bubble and Squeak cakes.
Serve for breakfast, brunch, lunch, or dinner! They are often served on the holiday breakfast table after the grand feast on Thanksgiving and Christmas.
How to serve Bubble and Squeak Cakes?
These bubble and squeak cakes are a wonderful addition to any holiday table. But they are also a tasty side dish for meals all around the year.
Serve with meat-free sausages and onion gravy for lunch/dinner.
It is delicious with baked beans, tomatoes, mushrooms, and fried eggs for a wholesome breakfast.
Can you buy bubble and squeak?
Bubble and Squeak mash is easy to buy at superstores across the UK. Flavor and season the mash to your liking, shape them into cake,s and cook them.
What’s bubble and squeak made of?
Traditionally Bubble and Squeak are made with leftover roast veggies from Christmas celebrations. Along with mashed potatoes, it can be a combination of veggies or roasted brussels sprouts, or green cabbage.
If you love this recipe, you will also love these Vegetarian Christmas recipes
|Green Cabbage||1/2 Cup|
|Red onion||1 Nos medium|
|Salt & Pepper||For seasoning|
|Olive Oil||4 Tblspn|
|All Season Potatoes||3 large Nos|
|Unsalted Butter||3 Tblspn|
|Salt & Pepper||For Seasoning|
- To prepare mash potato , wash peel and chop the potatoes into big chunks. Cook them in a large sauce pan of boiling salted water for 15-20 min. Have a check by piercing a fork … Once done , drain well and mash the potato with a masher until smooth. No chunks should come while enjoying this.
- Season with salt and pepper , add butter & milk and stir well..
- Shred the cabbage finely and onions into thin fine strips.
- In 2 tsp olive oil , fry the onions with a pinch of salt until soft. Add the cabbage to the pan and stir fry for 2-3 min until softened. Add the desired seasoning. Add the prepared mash potato & give it a good mix.
- Transfer this mix to a bowl for few minutes until we prepare the pan for this delicacy…
- Add 1 tbspn of oil and allow it spread all over the pan. Once the pan is heated well , press the prepared mixture on to the pan until the pan is well coated.Allow it to cook in medium -high heat for 4-5 min so that the base turns out to be crispy. Invert the potato cake onto a plate .
- Drop in the remaining oil to the pan, reheat and slip the cake back to the pan , with the uncooked side down.
- Continue the cooknig for another 4-5 minutes until the base is crispy again.
- Remove from flame , turn onto a hot plate , cut into wedges for serving. Serve immediately.
Adapted from The Great British Cooking
Increase the butter to make it more richer .
Try adding mixed herbs seasoning.. & garlic for variations