Bubble and Squeak is a traditional English dish, served as a hash of leftover roasted vegetables. It can be made from a variety of vegetables, but potatoes and cabbage are almost always included; it can be served at any meal, and is a common accompaniment to a full English breakfast. This dish was first mentioned in the 1800s, but really fell into its own as a way of elongating meals during World War II, when food rationing was common.
The name “bubble and squeak” refers to the name that the vegetables make as they fry in the pan. There are some similarly fun names for other dishes that share the same technique, like Panackelty (NE England) and Rumbledethumps (Scotland).
Prepared traditionally, Bubble and Squeak is kind of tragic, because that means you could only enjoy it on those rare occasions when you have leftover roasted vegetables in the fridge. As a solution, the recipe below is written using fresh vegetables – you roast the vegetables while you boil the potatoes, then toss them all together for the final, beautiful creation. Of course, if you have leftover vegetables, this recipe will work, too; just skip directly to step #3.
Bubble and Squeak (Gluten-free, Perfect Health Diet, Paleo, Primal, Vegetarian, Whole30)
1 lb brussels sprouts, washed and halved lengthwise
1 lb carrots, peeled and coarsely chopped
2 tbsp olive oil, divided
4 lbs potatoes, peeled and cut into large chunks
8 tbsp butter, divided (ghee okay)
1 tsp white pepper, more to taste
1 tsp salt, more to taste
1 onion, coarsely chopped
1. Preheat your oven to 400F. In a roasting pan, add the brussels sprouts and carrots then drizzle with 1 tbsp of the olive oil. Roast until dark and caramelized, about 50 minutes, then set aside.
2. As the vegetables roast, boil the potatoes. Add them to a pot and fill with enough water to cover by 1″; boil until tender, about 15 minutes. Strain and mash with 4 tbsp of the butter, the white pepper, and the salt; set aside.
3. Warm a skillet or pan over medium heat, then add the remaining olive oil and butter and warm for 1 minute. Add the onion and sauté until softened, about 5 minutes, then add the potatoes and winter vegetables. Mash the vegetables together, then gently pat into a thick pancake. Pan-fry until browned on the bottom, about 25 minutes, then flip and mash together. Pat flat and pan-fry again until brown and crispy, another 25 minutes, then mash once more, season with salt and pepper to taste, and serve.