Bubble & Squeak Recipe

Prepare vegetables

If using fresh cabbage, shred or finely chop about 2 cups and briefly cook (see below). Thaw frozen peas under cold running water and drain. Finely chop the onion (about 1 cup).

Cook cabbage (if raw)

Bring a small pot of salted water to a boil. Add the shredded cabbage and blanch 2–3 minutes until just tender. Drain well and press or squeeze out excess moisture with a towel or spatula. If you prefer, sauté cabbage in 1 tablespoon butter over medium heat 5–7 minutes until softened and any liquid has evaporated.

In a large bowl, place 4 cups of leftover mashed potatoes. Break up any large lumps so the texture is even but still slightly chunky.

Add the cooked cabbage, 1 cup thawed peas and the finely chopped onion to the bowl. Stir to combine.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a small skillet over medium heat and sauté the chopped onion until translucent, about 4–5 minutes, then add the onion (and any browned butter) to the potato mixture.

Season the mixture with 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chopped fresh parsley (if using).

Add 3 tablespoons plain flour to the mixture (or use fine breadcrumbs) and crack in 1 large egg. Mix thoroughly until the mixture holds together when pressed. If too wet, add another tablespoon of flour or a few tablespoons of breadcrumbs; if too dry, add a splash of milk or a beaten egg white.

Divide the mixture into 8 equal portions for small to medium patties (about 3/4 cup per patty) or 4 larger portions. Shape each portion into a compact round patty about 1/2–3/4 inch (1.5–2 cm) thick, pressing firmly so they hold together.

Place formed patties on a tray lined with parchment and chill in the refrigerator for 15–20 minutes to firm up (recommended but optional).

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon vegetable oil and let the butter foam.

Add patties without overcrowding the pan. Fry for 4–5 minutes on the first side without moving until a deep golden-brown crust forms. Carefully flip and fry another 3–4 minutes on the second side until heated through and richly browned. Adjust heat as needed to avoid burning; lower to medium-low if browning too quickly.

For extra crispness, press lightly with a spatula during the first minute of cooking each side and add a little more oil or butter if the pan becomes dry.

Transfer cooked patties to a plate lined with paper towels and season immediately with a little extra salt and pepper to taste.

Serve hot as a side dish or a main: traditional with leftover roasted meat, cold cuts, or topped with a fried egg. Optional condiments: Worcestershire sauce, creamed horseradish or mustard.

Leftovers can be cooled and refrigerated for up to 3 days; reheat in a skillet over medium heat to restore crispness.