vegetarianglutenFree

Bubble and squeak

by Les Temby-13 January 2026Easy

Prep Time30 min

Cook Time30 min

Total Time60 min

Servings2

The perfect way to use up leftover veg – you can use scooped-out baked potato, mash or crushed roast or fried potatoes for this super-simple bubble and squeak. Top with fried eggs and a dash of chilli sauce for a seriously satisfying brunch or supper.

Imported RecipeOriginally from: www.bbc.co.uk

Ingredients

1 tsp Oil
1 Small onion, thinly sliced
25 g Butter
1 Small handful chopped fresh herbs, such as thyme, rosemary or parsley (optional)
1 225–250g leftover vegetables, such as kale, spinach, chard, brussels sprouts, cabbage, leek
300 g Leftover cooked potatoe
2 Free-range egg
1 Salt and freshly ground black pepper

Method

0
Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using.
1
Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes.
2
Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs.
3
In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve.