"Boil, chop, and fry, with a little butter, pepper, and salt, some cabbage, and lay on it slices of rare done beef, lightly fried" - Maria Eliza Ketelby Rundell.īubble and Squeak was very popular during World War II when food was short due to rationing. The earliest known recipe of Bubble and Squeak was by Maria Eliza Ketelby Rundell in 1806: Some people when cooking a roast dinner will even cook extra potatoes and vegetables so that they have enough for their Bubble and Squeak the next day! The History of Bubble and Squeak It is all mashed together, shallow fried in hot lard, and then traditionally served along with cold meats (also leftover from the Sunday/Christmas roast) and pickles, or sometimes served as part of a cooked breakfast (fry-up). (The traditional Irish "Colcannon", using cooked sprouts, would also use Spring Onions instead of the ordinary onions and would also include Irish Butter and a little Milk or Cream.Home > Traditional English Recipes > Bubble and Squeak Bubble and Squeak Recipeīubble and Squeak is a traditional English dish made from the leftovers of Sunday dinner or Christmas dinner, with the main ingredient being the leftover potatoes and cabbage, though most vegetables can be added such as Broccoli and carrots. (or you can mix in a raw egg to help it all stick together, and stir-fry.)
Mix well.Īdd this to the frying pan and stir-fry on a hot flame,Ĭook or stir-fry until brown crispy bits appear. (Cut sprouts in half.)Īdd all the seasonings to taste. Meanwhile, mix the cooked potatoes and runner beans in a bowlĪnd chop them with a sharp knife. Experiment!!!įry in the butter, in a shallow pan, or a wok. The amounts needed will vary according to tasteĪnd how many you are cooking for.
(I also add a pinch of dried chillis and a half a teaspoon of English Mustard.) Some cooked runner beans, cabbage or sprouts.
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