Bubble and Squeak

Bubble and Squeak | Gestational Diabetes UK
Bubble and Squeak

Bubble and Squeak is a great way to use up leftover cooked vegetables by turning them into a tasty meal.

You can use any leftover cooked cooled potatoes and vegetables, but I tend to use potatoes and greens with the addition of chopped spring onions, butter and seasoning. Served with al dente asparagus and poached or fried eggs provides a delicious sauce from runny yolks and helps to pair the bubble and squeak patties.

Bubble and Squeak

Bubble and Squeak

Bubble and Squeak | Gestational Diabetes UK
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Course: Breakfasts, Main Meals, Side Dishes
Cuisine: British
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: brunch, leftovers, vegetable
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 377kcal
Author: Jo Paterson


  • 200 grams cooked potatoes leftover cooked new, boiled, roast potatoes or mash
  • 200 grams cooked greens leftover cooked cabbage, kale, sprouts, leeks and/or broccoli
  • 2 whole spring onions chopped
  • 1 tbsp olive oil
  • 1 tsp butter (optional)
  • a good pinch salt and ground black pepper


  • Crush or mash the cooked cooled potatoes
  • Chop the cooked cooled greens into small pieces
  • Add the potatoes and greens together and stir to combine, then season with salt and pepper
  • Heat the oil in a frying pan on medium-high heat
  • Add the spring onion pieces and fry until softened
  • Add the rest of the vegetables and flatten out to create one large pattie in the pan
  • Fry until bubbling and 'squeaking' (you should be able to hear the bubble and squeak frying, this is where the name comes from)
  • Break up the bubble and squeak to help get the crispy delicious flavours throughout and then push back down to flatten as one large pattie to continue frying or into smaller patties if you prefer
  • Once golden browned on the underside, carefully flip the pattie/patties over to crisp on the other side
  • Once golden browned on both sides the bubble and squeak is ready to be served
  • I like to serve mine with steamed or pan-fried asparagus and fried or poached eggs. For a vegan alternative to eggs, my vegan sour cream works well or you could use drizzles of tahini


NOTE: Eaten as they are, bubble and squeak are quite high-carb without much pairing, therefore it’s important to add some additional pairing to the plate to reduce spikes in blood glucose levels.
I like to serve mine with 2 poached or fried eggs. You could also add meat, fish or Quorn pieces into the bubble and Squeak patties, or to serve alongside.
For vegans, my vegan sour cream or a good drizzle of tahini works well to help pair.
Other cooked and cooled vegetables can be added to bubble and squeak, but bear in mind that higher carb vegetables will increase the carb content further. I often add a few cooked cooled pieces of leftover carrot, but I keep the amount minimal.
Nutritional info. provided is for the bubble and squeak alone (not the eggs or asparagus)  


Calories: 377kcal | Carbohydrates: 41g | Protein: 6g | Fat: 22g | of which saturates: 4g | Fibre: 7g | of which sugars: 2g