Description
Mary Berry’s Bubble and Squeak is her version of the classic British recipe that cleverly uses leftover mashed potatoes and cooked vegetables. The name comes from the sounds the dish makes as it fries in the pan—the “bubbling” and “squeaking” as the potatoes and veggies crisp up. It’s a rustic, comforting dish that’s quick to make and loved by many.
Ingredients
- Mashed potatoes (500g, leftover or freshly made): The base of the dish.
- Cooked vegetables (400g, chopped): Leftover cabbage, carrots, Brussels sprouts, or any other vegetables.
- Butter (2 tablespoons): For frying the mixture and adding a rich flavor.
- Olive oil (1 tablespoon): To prevent the butter from burning and help crisp up the edges.
- Salt and pepper (to taste): For seasoning.
- Optional: Add a few slices of cooked bacon or ham for extra flavor.
Instructions
Step 1: Prepare the mashed potatoes and vegetables
- If using leftover mashed potatoes, bring them to room temperature.
- Chop your cooked vegetables into small pieces to ensure even frying.
Step 2: Mix the ingredients
- In a large mixing bowl, combine the mashed potatoes and cooked vegetables.
- Season with salt and pepper, and mix until everything is evenly distributed.
Step 3: Heat the butter and oil
- Heat the butter and olive oil in a large frying pan over medium heat.
- Swirl the pan to ensure the butter and oil coat the bottom evenly.
Step 4: Fry the mixture
- Add the potato and vegetable mixture to the pan, pressing it down with a spatula to form a flat cake.
- Fry for 5-6 minutes until the bottom is golden and crispy.
Step 5: Flip and fry the other side
- Using a spatula, carefully flip the mixture in sections or as a whole (if you’re confident) to cook the other side.
- Fry for another 5-6 minutes, or until both sides are crispy and golden.
Step 6: Serve
- Once crispy on both sides, remove the Bubble and Squeak from the pan.
- Serve hot as a side dish or as part of a breakfast with fried eggs and bacon.