Bubble and squeak

Name: Bubble and squeak
Yield: Serves 4–6
Cuisine: British
Ingredients: 250 g (9 oz) cooked Brussels sprouts, chopped; 250 g (9 oz) cooked Charlotte or other waxy potatoes, quartered; celery salt, to taste; sea salt and pepper; 150 g (5 oz cooked swede, chopped; 250 g (9 oz) cooked cabbage, chopped; 1 cooked leek, chopped; dash of Worcestershire sauce, to taste; vegetable oil, for frying; plain flour, to dust

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Bubble and squeak is traditionally made with, leftovers but, of course, you can use freshly cooked vegetables. Serve as an accompaniment or topped with a fried egg for brunch.

Ingredients

150 g (5 oz cooked swede, chopped
250 g (9

Europe
United Kingdom
Side dish
Fish course
Pescatarian
Brunch

Method

Combine the cooked swede, cabbage, Brussels sprouts, leek and potatoes in a bowl and mix well. Flavour with celery salt, Worcestershire sauce and seasoning to taste.
Heat a little oil in a non-stick frying pan until almost smoking and fry the mixture a little at a time, turning, until it begins to colour. Then return to the bowl and leave to cool. Adjust the se

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Part of

British Vegetables

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