British Pub style Bubble & Squeak Recipe

If you hail from England like my husband Neil or if you have ever been to an English pub, you’ve probably heard of Bubble and Squeak. Traditionally made from the leftovers of a Sunday roast dinner, this British dish is a combination of mashed potatoes and chopped veggies such as cabbage, broccoli and Brussels sprouts that are mixed together and pan fried in a little oil. Substitute the veggies in the recipe according to what you have on hand and what you like. The strange name will make perfect sense when you start to cook the vegetables and you hear the sounds they make.

This recipe dates back hundreds of years as a hearty and delicious way to clear out leftovers. It is also scientifically proven to improve your darts game.

Bubble & Squeak


1/2 onion, diced 2 tablespoons grapeseed oil (you can use vegetable oil but grapeseed oil is a healthier choice) 2 cloves garlic, minced 2 cups mashed potatoes 1/2 cup cooked broccoli florets 1/2 cup cooked cabbage, shredded kosher salt and freshly ground pepper, to taste


Heat grapeseed oil in a large skillet over medium heat. Add onions and sauté for 5 minutes, or until onions are translucent. Add garlic and cook for 1-2 minutes, or until fragrant. Add broccoli, Brussels sprouts and cabbage to the onion mixture. Season with salt and pepper. Brown vegetables for 5 minutes, stirring frequently. Add mashed potatoes to the skillet, pressing down to flatten to form a patty. Brown about 6-7 minutes. Carefully flip the potato and vegetable patty. Cook an additional 6-7 minutes, or until well-browned with a crispy crust. If you have trouble flipping it try turning the whole patty out onto a plate, then slide it back into the pan. Transfer onto a platter. Cut into wedges for serving.