Posh Bubble & Squeak

Main courseServes 2

A traditional British dish, Bubble and Squeak is the perfect way to use Sunday leftovers to make a quick lunch on a Monday or as a great side dish to a meaty dinner too. This recipe from Yorkshire food writer and recipe developer Elaine Lemm can be adapted to use a variety of different leftovers, all topped off with a fried egg, to create a seriously thrifty, but delicious dish. This recipe has been taken from her new book More Than Yorkshire Puddings, available now, and for more recipe inspiration online visit www.elainelemm.com  


6 tablespoons unsalted butter, or vegetable oil

1/2 cup finely chopped onion

1 pound mashed potatoes, about 2 cups

1 cup leftover vegetables (cabbage, kale, peas, cooked swede, cooked carrots, and/or cooked Brussel sprouts), finely chopped

Bacon, leftover roast, bangers, and/or ham, chopped, optional

Salt, to taste

Freshly ground black pepper, to taste

Fried or poached eggs, for serving, optional


  1. In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
  2. Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
  3. Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
  4. Serve with either a fried or poached egg on top. Enjoy!