Bubble and Squeak

Making Bubble and Squeak

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1. Fry the onion in half the butter over medium heat 8 minutes, until soft and golden. Let it cool.

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2. Mix the cold mash, greens, cooked onion, salt, pepper and nutmeg. Do not beat it — it should stay lumpy.

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3. Heat the remaining butter and the oil in a heavy 24 cm frying pan until it foams.

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4. Tip the mixture in and press it flat with a spatula, right to the edges.

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5. Fry over medium heat 8 minutes without touching it at all, until a dark crust has formed underneath.

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6. Slide it onto a plate, invert the pan over the plate and turn the whole thing back over.

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7. Fry the second side 8 minutes, again without moving it.

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8. Slide onto a board and cut into wedges.

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Related guides: Pan and tin size · Ingredient substitutions.

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Small Things That Help

• Cold leftovers only. Fresh mash will not crust.
• Eight minutes untouched. Every stir destroys the crust.
• Turn it with a plate, not a spatula.

What Goes With Bubble and Squeak

• A fried egg
• Cold cuts
• Brown sauce

Keeping and Reheating

Refrigerated for 2 days. Re-crisp in a hot dry pan, not a microwave.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Vegetarian when made with butter rather than dripping.