INGREDIENTS:
- Leftover roast potatoes, parsnips, sprouts, and carrots (roughly 500g combined)
- 1 small onion, finely chopped
- A knob of butter or 1 tbsp oil
- Salt and pepper, to taste
- Optional festive extras: chopped pigs in blankets, crumbled stuffing, or shredded turkey
- Fresh herbs such as parsley or thyme for garnish
Reasons Why People Love Our Festive Bubble & Squeak
✅ Classic comfort food: Crispy on the outside and soft in the middle, this traditional British favourite is the perfect way to enjoy hearty, homely flavours.
✅ Deliciously resourceful: Made with leftover Christmas dinner roast potatoes and vegetables, it’s a simple yet satisfying way to reduce waste and make the most of your festive leftovers.
✅ Quick and easy: Ready in minutes, Bubble and Squeak is an effortless dish that delivers rich flavour and golden crunch with minimal fuss. Perfect for when you want something wholesome but easy after the Christmas rush!
Cooking Instructions
1. Prep your leftovers
Chop all your cooked vegetables into small, even pieces. If you’re adding any festive extras like pigs in blankets, stuffing or turkey breast, chop those up too.
2. Mash and mix
In a large bowl, lightly mash the vegetables together, you want a mix of textures rather than a smooth mash. Season generously with salt, pepper, and herbs.
3. Heat your pan
Melt butter or oil in a non-stick frying pan over medium heat. Add the chopped onion and fry until soft and golden.
4. Cook the bubble and squeak
Add your vegetable mixture to the pan, pressing it down with a spatula to form a thick, even layer. Cook for 6–8 minutes, allowing the bottom to crisp up beautifully before flipping or turning sections to brown the other side.
5. Serve and enjoy
Once golden and crispy on both sides, remove from the pan and serve hot. Top with a fried free-range egg, leftover gravy, or a spoonful of cranberry sauce for a true festive touch.
Tips & variations
- Don’t overmix the veg: Keep a few chunky pieces so your Bubble and Squeak has texture rather than turning into mash.
- Use a heavy, non-stick pan: This helps achieve that perfect golden crust without the mix sticking or falling apart.
- Press, don’t stir: Once it’s in the pan, press the mixture down firmly and leave it to brown undisturbed for a few minutes before turning.
- Cheesy Bubble and Squeak: Mix in grated cheddar or top with a melted slice of brie or camembert for extra indulgence.
- Vegetarian Option: Skip the meat and add chopped chestnuts or roasted nuts for crunch and festive flair.
- Mini Bites: Shape the mix into small patties instead of one large cake. Perfect for party platters or brunch buffets!
Nutritional Information (per serving)
Calories: 185 kcal
Protein: 5g
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 22g
Sugars: 4g
Fibre: 4g
Salt: 0.6g
Frequently Asked Questions
1. What is Bubble and Squeak made of?
Traditional Bubble and Squeak is made from leftover roast potatoes and vegetables, usually cabbage or sprouts. Our festive version adds parsnip
2. Can I make Bubble and Squeak ahead of time?
Yes, you can prepare the mix up to a day in advance. Simply store it in the fridge, covered, then fry it when you’re ready to serve. It’s a great make-ahead option for Boxing Day breakfasts or brunch.
3. Can you cook Bubble and Squeak in an air fryer?
Absolutely. Shape the mix into small patties, spray lightly with oil, and air fry at 190°C for 10–12 minutes, turning halfway through. This method gives a lovely crisp texture with minimal oil.
4. What can I serve with Bubble and Squeak?
Bubble and Squeak pairs perfectly with leftover gravy, a fried egg, or even cranberry sauce for a festive twist. It also works well alongside cold meats or a slice of ham for a simple, hearty meal.
5. How do I stop Bubble and Squeak from falling apart?
Press the mixture firmly into the pan and avoid stirring too soon. Let it brown for several minutes before flipping; this helps it hold together and develop that signature golden crust.
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About the Author.
R Owton Wholesale Butchers
Traditional Family ButchersThe Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.
