Here I topped my bubble and squeak with Asian spiced breakfast sausages and a perfectly poached egg, but you’re more than welcome to switch it up and use bacon instead. I first shared this bubble and squeak recipe over 2 years ago, as part of my Asian spiced breakfast sausage and bubble and squeak stacks recipe, but I make it so often, I decided to redo the post WITH a video as well! And it’s great for breakfast, brunch, lunch or even dinner! 🙂 You can top these potato cakes with some breakfast sausage, bacon or eggs, or a combination of them.
This bubble and squeak recipe is PERFECT to use up leftover potatoes from Thanksgiving or Christmas or a Sunday roast. I have given instructions in this recipe to make these delicious potato cakes from scratch, but also with the option to make them with leftover potatoes and vegetables as well. This bubble and squeak recipe is great for using up leftover potatoes and other veggies I also add an egg to the potatoes, just to make the dish a bit softer, but you can skip the egg if you like these potato cakes to be firmer. I like using a combination of vegetables to make my bubble and squeak colorful. The one “rule” is that you must have potatoes and cabbage (or Brussels sprout), but beyond that, you can add anything else you like – carrots, peas, herbs, cheese, corn, or even broccoli!Īs someone who loves to eat potatoes, you can imagine how much I adore bubble and squeak. Bubble and squeak is a classic British dish, which typically features leftover veggies after a holiday, such as Christmas. It’s my number 1 choice when I have to use up leftover vegetables from a roast or from any meal. Perfect for breakfast or brunch!Īpart from being really fun to say, Bubble and Squeak is such an easy and flexible recipe. Flavorful, colorful, fluffy, creamy and so so good.
You can make it from scratch OR use up leftover veggies. Bubble and Squeak (aka Potato Cakes) is a British classic, and an easy and flexible recipe.
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