James Martin Bubble And Squeak | British Chefs Table (2024)

This easy and comforting Bubble and Squeak recipe by James Martin combines creamy mashed potatoes, crispy bacon, and vibrant cabbage for a hearty meal. Perfect for using up leftover vegetables, it’s a quick, nutritious dish topped with poached eggs and creamy hollandaise sauce. Simple yet delicious!

Ingredients Needed

• 675g (1½ lb) Maris Piper potatoes, peeled and cut into chunks
• 225g (8 oz) curly kale or spring cabbage, thinly sliced
• 25g (1 oz) butter
• 1 leek or small onion, chopped
• 150ml (5 fl oz) full-cream milk
• Freshly ground white pepper
• 6 rashers streaky bacon, cut into lardons
• 2 tbsp white wine vinegar
• 4 free-range eggs
• Ready-made hollandaise sauce, to serve

How To Make Bubble And Squeak

1. Cook the potatoes: Put the potatoes in a large pan of salted water (1 tsp salt per 600ml/1 pint water). Bring to the boil and simmer until tender.
2. Cook the cabbage: In a separate pan, add 1 cm (½ inch) of water and bring to a boil. Add ½ tsp salt and the cabbage, cooking over vigorous heat for 4-5 minutes until just tender. Drain well.
3. Prepare the potato mix: Drain the cooked potatoes and leave the steam to die down. In the same pan, melt the butter, then add the leek (or onion) and cook gently for 7-8 minutes, or until softened but still translucent. Pass the potatoes through a potato ricer (or mash) into the pan, then add the cabbage, milk, and freshly ground white pepper to taste. Mix well.
4. Cook the bacon: Heat a frying pan and fry the bacon lardons until crispy. Add the bacon to the potato mixture and form into four patties.
5. Fry the patties: Heat the frying pan again. Place the patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.
6. Poach the eggs: Meanwhile, bring a pan of salted water to a boil and add the white wine vinegar. Whisk the water to create a whirlpool and crack an egg into the center. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon, and place on a plate to drain. Repeat the process with the remaining eggs.
7. Serve: Place the bubble and squeak patties on plates, top with poached eggs, and spoon over hollandaise sauce to serve.

Recipe Tips

• Use a potato ricer: For the creamiest texture, pass the potatoes through a potato ricer instead of mashing them. This helps avoid lumps and makes the mix smoother.
• Don’t overcook the cabbage: Cook the cabbage just until tender, about 4-5 minutes, to keep it from becoming too soft and losing its bright green color.
• Make crispy bacon: Fry the bacon until it’s nice and crispy to add extra crunch to the patties. This helps balance the softness of the potatoes.
• Keep the patties compact: When forming the patties, make sure they are tightly packed so they stay together while frying and don’t fall apart.
• Poach eggs gently: When poaching the eggs, create a gentle whirlpool in the water and cook for just 2-3 minutes to get a runny yolk without overcooking them.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Bubble and Squeak cool to room temperature, then place it in an airtight container. Store in the fridge for up to 2 days.
• Freeze: Let the dish cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 1 month. To serve, thaw in the fridge overnight before reheating.
• Reheat: Heat a frying pan over medium heat and add a little oil or butter. Reheat the Bubble and Squeak patties for 2-3 minutes on each side until crispy and warmed through.

Nutrition Facts

Serving Size: 1 serving (from 4 servings)

• Calories: 213
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 25mg
• Sodium: 117mg
• Total Carbohydrate: 36g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 6g

Try More James Martin Recipes:

• James Martin Lyonnaise Potatoes
• James Martin Crab Beignets
• James Martin Lemon Tiramisu
• James Martin Broccoli And Stilton Soup

See Also

How to Make Bubbles With Homemade Bubble Solution 

James Martin Bubble And Squeak

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Side Dishes Recipe Keys:BBubble And Squeak

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:213 kcal Best Season:Suitable throughout the year

Description

This easy and comforting Bubble and Squeak recipe by James Martin combines creamy mashed potatoes, crispy bacon, and vibrant cabbage for a hearty meal. Perfect for using up leftover vegetables, it’s a quick, nutritious dish topped with poached eggs and creamy hollandaise sauce. Simple yet delicious!

Ingredients

• 675g (1½ lb) Maris Piper potatoes, peeled and cut into chunks
• 225g (8 oz) curly kale or spring cabbage, thinly sliced
• 25g (1 oz) butter
• 1 leek or small onion, chopped
• 150ml (5 fl oz) full-cream milk
• Freshly ground white pepper
• 6 rashers streaky bacon, cut into lardons
• 2 tbsp white wine vinegar
• 4 free-range eggs
• Ready-made hollandaise sauce, to serve

Instructions

1. Cook the potatoes:Put the potatoes in a large pan of salted water (1 tsp salt per 600ml/1 pint water). Bring to the boil and simmer until tender.
2. Cook the cabbage:In a separate pan, add 1 cm (½ inch) of water and bring to a boil. Add ½ tsp salt and the cabbage, cooking over vigorous heat for 4-5 minutes until just tender. Drain well.
3. Prepare the potato mix:Drain the cooked potatoes and leave the steam to die down. In the same pan, melt the butter, then add the leek (or onion) and cook gently for 7-8 minutes, or until softened but still translucent. Pass the potatoes through a potato ricer (or mash) into the pan, then add the cabbage, milk, and freshly ground white pepper to taste. Mix well.
4. Cook the bacon:Heat a frying pan and fry the bacon lardons until crispy. Add the bacon to the potato mixture and form into four patties.
5. Fry the patties:Heat the frying pan again. Place the patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.
6. Poach the eggs:Meanwhile, bring a pan of salted water to a boil and add the white wine vinegar. Whisk the water to create a whirlpool and crack an egg into the center. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon, and place on a plate to drain. Repeat the process with the remaining eggs.
7. Serve:Place the bubble and squeak patties on plates, top with poached eggs, and spoon over hollandaise sauce to serve.

Notes

• Use a potato ricer:For the creamiest texture, pass the potatoes through a potato ricer instead of mashing them. This helps avoid lumps and makes the mix smoother.
• Don’t overcook the cabbage:Cook the cabbage just until tender, about 4-5 minutes, to keep it from becoming too soft and losing its bright green color.
• Make crispy bacon:Fry the bacon until it’s nice and crispy to add extra crunch to the patties. This helps balance the softness of the potatoes.
• Keep the patties compact:When forming the patties, make sure they are tightly packed so they stay together while frying and don’t fall apart.
• Poach eggs gently:When poaching the eggs, create a gentle whirlpool in the water and cook for just 2-3 minutes to get a runny yolk without overcooking them.

Keywords:James Martin Bubble And Squeak