Great way to use up left over veggies, serve with a rare steak and english mustard


Ingredients (serves 4)

  • 750 grams potatoes, peeled, cut into 4cm pieces (or left over mashed)
  • 2 carrots, peeled, finely diced
  • 1/4 savoy cabbage, finely shredded
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 40 grams butter
  • olive oil cooking spray
  • salt and pepper

Method

  1. Boil potatoes, then lightly mash once cooked.
  2. Boil cabbage and carrots until tender, add to mashed potato
  3. Fry onion in 1 tablespoon of olive oil for a few minutes until just golden. Add to potato mix, season with salt and pepper
  4. Heat butter and remaining oil in fry pan, spread mix evenly and cook for 20-25 minutes until base is golden and crisp

Notes... An old english classic
  • Used to love eating bubble and squeak thanks for sharing!

    Reply

  • A classic but a good one.

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  • Thanks for sharing this delicious looking recipe; looks so tasty and good for a weekend meal.

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  • A great classic to have up your sleeve =)

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  • we have this every Saturday night with left overs in this house

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  • also i had heard of the recipe name but didn’t know what it actually was

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  • this is a good recipe for kids!
    this looks so delicious!
    thanks for posting

    Reply

  • my son would love this! and its way less processed than the store ones!

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  • your bubble and squeak looks incredible, must try this one out, thanks

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  • Love bubble and squeek

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  • we also add whatever other veges we have on hand, plus a good grating of cheese. A very quick delicious way to use up either left over veges, or those odd bits and pieces.

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  • We used to have Bubble & Squeak every Sunday night with left-over vegies from Sunday lunch. It was so nice, and sometimes Mum used to make the mixture into patties and roll them in grated parmesan cheese before frying them. Really really really nice!

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  • my gran used to make the best bubble and squeak. Brings back memories

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  • This is my favorite and I use left over veggies to make yum

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  • This used to be a favourite years ago, don’t know why I haven’t made it lately, thanks for the recipe.

    Reply

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