Bubble and Squeak

Preparation info

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Why do people make a big deal out of bubble and squeak? Perhaps because we live in an age where the idea of using leftovers creatively has vanished. The very name is off-putting, leftovers - second-hand, second-rate, pre-used. Nonsense, of course.

Bubble and squeak was originally invariably served on Mondays, with reheated slices of meat from the Sunday joint A pretty unattractive prospect particularly when the meat and vegetables had been overcooked the first time round. The potato and cabbage cake would also have been cooked in beef dripping or lard.

This version is altogether more civilized and is particularly good with cold ham and fried eggs or with any grilled meat The potato should be quite dry and any greens will do, though I prefer spring greens or spinach to cabbage.

Ingredients

    Method