A Glug of Oil

Browse hundreds of delicious recipes, tips and lifestyle

Bubble and Squeak

Bubble and squeak is the perfect way to use up leftovers and for this recipe, I added some leftover gammon and a fried egg.

Potatoes, green cabbage, sprouts; pretty much anything fried in a pan along with either leftover gammon, turkey or chicken, they all work.

Bubble and squeak with gammon and fried egg

Bubble and Squeak Leftovers

Add gammon and top the lot with a fried egg and you have a quick and easy dinner fit for a king!

What is Bubble and Squeak?

It's traditionally the leftovers from the Sunday roast fried up the next day and eaten for lunch or dinner, sometimes with a fried egg on top, and can include a little bacon or leftover meat from the day before.

It’s the bits of potato that catch in the pan that makes ‘bubble and squeak’, so let the mixture colour and it'll be even more delicious.

I've seen people ask how do you make bubble and squeak stick together? Well, the answer is it doesn't have to 'stick' together.

There's nothing fancy about bubble and squeak; it is just leftovers, fried up together.

No cooking skills are required, but if you really must pack it down and have it stick together use leftover mashed potatoes rather than boiled.

If you're looking for something a bit different you can make Posh Bubble and Squeak.

Why do they call it Bubble and Squeak?

It is so-called from it bubbling up and squeaking whilst cooking.

How to make Bubble and Squeak

Remove your leftovers from the fridge.

Vegetables for bubble and squeak in a bowl

Add a little vegetable oil into a frying pan and heat. Tip the potatoes, vegetables and gammon in and cook whilst stirring now and then.

Bubble and squeak with gammon cooking

Let it cook (more than in the above picture) until the potatoes just start to brown.

Bubble and squeak in a frying pan

Once it's piping hot serve immediately with a fried egg.

Bubble and squeak with gammon and fried egg

Bubble and Squeak Recipe

No comments

Post a Comment

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan