In "Economical Cook, and Frugal Housewife: An Entirely New System", "It turns out it didn’t begin life as fried mashed potato patties, but as something quite different. (E.D.S.) Bubble-and-squeak, slices of underdone beef fried and seasoned, laid on cabbage, boiled, strained,chopped, and fried in dripping." (The name comes from the bubbling and squeaking sounds made during the cooking process.) It not only makes a thrifty supper, but leftovers are good for breakfast, too.Īccording to my research, Bubble and Squeak is now eaten most frequently with just the leftover potatoes and vegetables (but often with animal fat), but originally it was more beef than potatoes. Basically a type of hash, the chopped vegetables are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on both sides.
Potato and cabbage (I prefer Savoy cabbage) are the norm, but carrots, peas, Brussels sprouts, broccoli, cooked greens, or any other leftover vegetables can be used (a mix is good). I've always loved the idea of Bubble and Squeak (or Bubble 'n' Squeak), a traditional working-class British dish made with shallow-fried leftover vegetables from a roast dinner.
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