Bubble & Squeak
Prep time: 25 mins | Serves: 4
Ingredients:
500g cooked potatoes (mashed or roughly crushed)
300g cooked cabbage or greens, finely chopped
100g cooked carrots (optional), diced small
80g onion, finely diced
30g unsalted butter
20g vegetable oil
5g sea salt
2g freshly ground black pepper
Method:
Heat a large frying pan over medium heat and add half the butter and oil.
Add the diced onion and cook gently for 5–7 minutes until soft and lightly golden. This builds a sweet base flavour.
In a large bowl, combine the cooked potatoes, cabbage (and carrots if using). Season with salt and black pepper.
Add the softened onions to the mixture and mix everything together until well combined. The mixture should hold together but still have some texture.
Add the remaining butter and oil to the pan.
Press the mixture firmly into the pan, flattening it into an even layer like a thick pancake.
Cook over medium heat for 8–10 minutes without moving it, allowing a deep golden crust to form underneath.
Once crisp, carefully flip (either in sections or using a plate) and cook the other side for another 6–8 minutes until equally golden and crispy.
Alternatively, shape into individual patties and fry for 4–5 minutes on each side.
Serve hot, with a beautifully crisp exterior and soft, fluffy centre.
Taste and adjust next time if needed — a touch more seasoning or a knob of butter for richness.
Storage:
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a frying pan to bring back the crisp texture. Not ideal for freezing as it can lose its structure.
