If you’ve ever browsed a British café menu and stumbled upon “Bubble and Squeak,” you might have wondered — what on earth does that mean? Is it a children’s book? A pub game? Nope. It’s actually one of Britain’s oldest and most comforting leftover dishes — a humble yet heart-warming mix of fried potatoes and cabbage, often served with a fried egg, sausages, or cold roast meat.
Traditionally made the day after a big Sunday roast, Bubble and Squeak was how thrifty British households turned yesterday’s scraps into today’s breakfast or lunch.
Simple, frugal, and downright delicious — it’s a dish that tells a story about British ingenuity, waste-not culture, and love of comfort food.
Where Does the Name “Bubble and Squeak” Come From?
The name sounds like something out of a nursery rhyme — and in a way, it sort of is.
“Bubble and Squeak” dates back to the 18th century, and it got its quirky name from the noises it makes while frying — the vegetables bubble and squeak in the pan as they cook.
The earliest recorded mention appears in an 1750 issue of The Gentleman’s Magazine, describing it as a dish of beef and cabbage fried together. Over time, the recipe evolved, especially after the introduction of potatoes in British cooking. By the 1800s, it was largely known as a way to use leftover roast potatoes and vegetables, particularly cabbage.
The name stuck — and so did the tradition.
The Traditional Bubble and Squeak Recipe
At its core, Bubble and Squeak is delightfully simple:
Ingredients:
• Leftover roast potatoes (or mashed potatoes)
• Leftover cabbage, Brussels sprouts, or greens
• A bit of butter or oil for frying
• Salt and pepper to taste
Optional extras:
• Onions for extra sweetness
• Carrots or parsnips
• Bacon or cold roast meat (especially from Sunday lunch)
How to make it:
1. Chop your leftover potatoes and cabbage into small pieces.
2. Heat butter or oil in a frying pan.
3. Add everything in, season generously, and press it down.
4. Let it sizzle until the bottom is crisp and golden.
5. Flip sections or stir gently to brown all sides.
That’s it! Serve it with a fried egg, a few sausages, or even on its own with a bit of brown sauce or ketchup.
It’s the kind of no-fuss, hearty dish that tastes like home — especially on a chilly British morning.
A Little History: From Georgian Frugality to Modern Brunch
Bubble and Squeak became popular in the Georgian and Victorian eras, when frugality was a virtue and nothing from a roast dinner went to waste.
During World War II, it became a national staple thanks to rationing. Families would use whatever vegetables they had from the week — cabbage, carrots, potatoes — and fry them up together. It was cheap, filling, and used no precious ingredients like meat or eggs.
Fast forward to today, and Bubble and Squeak has transformed from wartime necessity to retro comfort food. You’ll find it:
• In British cafés (especially as part of a full English breakfast)
• On pub brunch menus across London and the countryside
• In modern gastropubs, reinvented with poached eggs, hollandaise, and smoked salmon
It’s one of those timeless dishes that bridges old Britain and new Britain — a nostalgic favourite with modern flair.
Bubble and Squeak Around the UK
While it’s loved nationwide, different regions have their own twist:
• London cafés often serve it as part of a full English, crispy-edged and golden.
• The Midlands and North may include leftover meats or even gravy on top.
• Scotland has a cousin called Rumbledethumps, using cabbage, onions, and tatties (potatoes).
• Ireland has a similar idea called Colcannon — mashed potatoes with kale or cabbage.
So, wherever you travel in the UK, you’ll find some version of the humble “leftovers fry-up.”
Bubble and Squeak Today: Why It’s Still Loved
There’s a reason this dish never went out of style.
In today’s world of expensive groceries and growing awareness about food waste, Bubble and Squeak feels more relevant than ever.
It’s:
• Sustainable – It uses up leftovers you’d otherwise throw away.
• Cheap – Literally made from scraps.
• Comforting – Crispy, hearty, and nostalgic.
• Customisable – Add anything you like!
And because it’s so simple, it’s become a popular brunch dish in many British pubs and cafés, often jazzed up with gourmet toppings like smoked salmon, poached eggs, or truffle oil.
How to Try Bubble and Squeak in the UK
If you’re visiting Britain and want to taste the real thing, here are some top spots and ideas:
• Regency Café (London) – A classic 1940s-style café, famous for its full English breakfast featuring Bubble and Squeak.
• Dishoom (London & UK) – Their Bombay-style breakfast sometimes includes a nod to British fry-ups with spiced potatoes.
• Any village pub on a Sunday – Look for “Bubble and Squeak” on the specials board the next morning.
• Or, make it yourself in your Airbnb or hotel kitchen — you’ll only need a pan and some leftovers!
Tips for Making Perfect Bubble and Squeak at Home
If you’re recreating it yourself:
• Use cold potatoes. They crisp up much better than fresh mash.
• Don’t overcrowd the pan. Give it space to brown properly.
• Let it sit before flipping. The key to that golden crust is patience.
• Add flavour twists. Try a sprinkle of cheddar, mustard, or even curry powder.
Think of it as your blank canvas for creative leftovers.
Final Thoughts
Bubble and Squeak might have started as a thrifty way to use leftovers, but it’s become one of Britain’s most beloved comfort dishes — a symbol of resourcefulness, warmth, and good humour.
Whether you try it in a London café or make it at home, you’ll be tasting a bit of British history in every crispy bite.
So next time you’ve got a pile of potatoes and cabbage in the fridge, don’t bin them. Fry them up, listen for that happy little squeak, and enjoy one of Britain’s most charming culinary traditions.