Bubble and Squeak

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The name, presumably, comes from the noises that emanated from the frying pan while cooking. Traditionally this was made with leftovers. This version is up to date and all the ingredients are freshly cooked. It is a meal in itself.


  • lb (700 g) potatoes, scrubbed and boiled until just tender
  • Beef dripping (or sunflower oil if you prefer)
  • 8 oz (225 g) chorizo sausages, sliced
  • Sea salt and freshly ground black pepper
  • 12 oz (350 g) cabbage, very thinly sliced
  • 1 fl oz (25 ml) balsamic vinegar
  • 2 fl oz (50 ml) meat jelly or good stock


    As soon as the potatoes are cool enough to handle, slice them roughly. Heat the dripping or oil and add the potatoes. Cook them until they are well browned and at the last moment add the sausage and heat through. Season well.

    Remove from the pan and keep warm. Add a little more dripping or oil and over a brisk heat cook the cabbage for a few minutes. It needs to retain its crispness. Remove from the heat and spoon onto the potatoes. Return the pan to the heat, add the vinegar to deglaze and then the stock. Allow to cook fiercely for half a minute and then pour over the potatoes and the cabbage. Eat at once.