Step-by-step guide to cooking authentic bubble and squeak
Cooking a traditional bubble and squeak recipe starts with simple, essential ingredients. You will need roughly equal parts of mashed or chopped leftover potatoes and cooked cabbage—about 2 cups each is ideal for a serving of two. Add finely chopped onions and a knob of butter for flavour.
Begin by mixing the potatoes and cabbage thoroughly in a bowl. Season with salt and pepper to taste. Heat a non-stick frying pan over medium heat and melt the butter. Spoon the mixture into the pan, pressing down firmly to form a compact cake. Cook for about 5–7 minutes on one side until the base turns golden and crispy. Flip carefully using a spatula, then cook the other side similarly.
For the best British bubble and squeak, the key is patience to develop a satisfying crust without burning. Avoid stirring too frequently to let a firm crust form. If the mixture is too dry, add a small splash of milk or an egg to help bind it. This step-by-step approach captures the essence of an authentic finish prized in traditional bubble and squeak.
