Bubble and squeak

Penny-Pincher!!

We do ours in the oven so its not so greasy. Lovely with HP.

PP
xx

apprentice_tycoon

You need to have patience for bubble and squeak and let it cook undisturbed for about 15 mins on a medium heat before you think about turning it over, it will get a nice crust this way

Angelselondon

I always bind the mixture with an egg. This usually works

Gingham_Ribbon

studentphil wrote:

I thought I would have a go at bubble and squeak after the thread (but I can find original thread).

I did it in Olive oil but it did not go brown and it fell apart-- any ideas where I went wrong.

I've looked it out for you and merged it to keep the answers together.

studentphil

thanks everyone!

I only cooked at about 5 mins, so another error!

thecornflake

I remember my mum cooking this when I was younger, so I tried it the other day, but it didn't have much flavour and fell apart in the frying pan. What did I do wrong/miss out?

Chopped and boiled some cabbage, boiled and then mashed some potatoes, chopped up an onion. Mixed the lot together, floured a chopping board and tried with mixed success to form them into some sort of circular shapes. I think half the potato ended up sticking to my hands!
Then stuck them in a frying pan.

They fell apart really easily, especially when I tried turning them over so in the end I just mashed them all together and fried them as one big splodge of stuff.

They didn't really taste of much, and weren't the same texture as I remember. I did cook them (it) until it was brown on both sides.

MRSMCAWBER

Hi there

Did you chill them before frying? only with fish cakes n similar it usually helps them stay together...

I have always had bubble n squeak fried in a frying pan, but we keep moving it around as "mash" rather than in cakes.. you get lost of yummy brown bits then

Just had another thought... could it be down to the variety of potato you have? some are very watery and have not a lot of flavour....not for masing anyway

thecornflake

I didn't chill them. I think I'll just do it as one lot next time, a lot easier.

anniewoo

I find that bubble and squeak has more flavour when made with sprouts rather than cabbage.

The way I do it is to cook more potatoes and sprouts than I need and keep the extra until next day.Then I roughly cut up the potatoes in to cubes and cut the sprouts in half.

I heat some oil in a frying pan and pile all the veg into it,turning all the while until it is brown and crispy,yummy.

My daughter hated boiled sprouts when she was little,still does in fact,but she loves bubble and squeak.

squeaky

It works with added extras like roast potatoes and parsnip too