Boxing Day bubble and squeak
Crispy, comforting Boxing Day bubble and squeak from leftover roast potatoes and veg — golden patties with mustard and parsley, ready in under an hour.
Boxing Day bubble and squeak is the ultimate leftover makeover: simple ingredients, minimal fuss, maximum comfort. It’s the sort of thing that turns yesterday’s roast into crisp, golden patties that sing when served with a runny egg.
This recipe keeps things honest — roast potatoes for bulk and crunch, shredded cabbage for sweetness, a splash of English mustard and parsley for lift. Perfect for a lazy winter breakfast or a cheeky second lunch after the family has cleared out the fridge.
Ingredients
- 800 g roast potatoes, cold — leftover roast potatoes work best
- 1 brown onion — finely chopped
- 200 g savoy cabbage — finely shredded
- 150 g cooked carrots — roughly chopped
- 150 g cooked Brussels sprouts — roughly chopped
- 25 g unsalted butter
- 30 ml vegetable oil
- 15 g fresh parsley — chopped
- 5 ml English mustard — optional — gives a gentle lift
- 2 eggs — optional, to serve fried on top
- salt — to taste
- black pepper — freshly ground, to taste
Equipment
- potato masher
- large mixing bowl
- plate or baking tray for chilling
Instructions
Prepare the vegetables: finely chop the brown onion, shred the savoy cabbage, and roughly chop the cooked carrots and cooked Brussels sprouts. Place to one side.
Warm a large frying pan over a medium heat. Add the unsalted butter and one tablespoon of the vegetable oil and heat until the butter has melted and starts to foam, about 60 seconds.
Add the brown onion and fry, stirring occasionally, until soft and lightly caramelised, about 6 minutes.
Add the savoy cabbage, cooked carrots and cooked Brussels sprouts to the pan. Cook, stirring occasionally, until the veg has softened and most moisture has evaporated, 6 minutes.
Tip the cooked veg into a large mixing bowl. Add the roast potatoes, fresh parsley and English mustard. Using a potato masher or fork, roughly mash until the mixture holds together but still has some texture — do not purée.
Season the mixture with salt and black pepper. Divide into 8 even portions and shape into flat patties about 2 cm thick. If the mixture feels too loose, refrigerate for 10 minutes to firm up before frying.
Wipe the pan clean, add the remaining 1 tablespoon vegetable oil and heat until shimmering. Fry the patties in a single layer (work in batches if necessary) for 7 minutes on the first side without moving, until deep golden and crisp. Flip and fry for a further 5 minutes until golden and cooked through.
Transfer the cooked patties to a plate lined with kitchen paper and rest for 2 minutes.
If using, fry the eggs in a little oil or butter to your liking (3–4 minutes for runny yolks) and serve one egg on top of each portion of bubble and squeak.
Tips
- Use cold roast potatoes straight from the fridge — they break up more easily and give better texture than freshly mashed hot spuds.
- If the mixture seems too wet, refrigerate for 10–15 minutes to firm it before shaping; this prevents patties falling apart in the pan.
- Don’t overcrowd the pan when frying; leaving space ensures even colour and a crisp crust.
- Make ahead: shape patties and refrigerate on a baking tray covered for up to 24 hours, then fry straight from the fridge.
- To reheat, crisp them in a moderate oven at 180°C fan/200°C conventional for 8–10 minutes rather than microwaving, which makes them soggy.
Substitutions
roast potatoes, cold → mashed potatoes, chilled, same weight (800 g)
Stays closesavoy cabbage → kale, shredded (same weight)
Noticeably differentunsalted butter → extra vegetable oil, use 3 tbsp total
Stays closeeggs → leave out or top with fried mushrooms for a vegan option (use plant-based butter/oil and omit egg)
Noticeably different
Nutrition
Per serving · estimated
- 505
- Calories
- 9 g
- Protein
- 85 g
- Carbs
- 15 g
- Fat
- 7 g
- Fibre
- 7 g
- Sugar
- 400 mg
- Sodium
FAQ
Can I make bubble and squeak entirely from fresh veg?
Yes — cook and cool potatoes first (boiled then cooled work well) and use the same quantities of cabbage, carrots and sprouts. Dry the veg well before mixing so the patties crisp.
How do I stop the patties from falling apart?
Don’t over-mash the mixture—leave some texture. If it's loose, chill the shaped patties for 10–15 minutes before frying so they firm up.
Can I freeze these?
Yes. Freeze cooked, cooled patties in a single layer on a tray, then transfer to a bag for up to 3 months. Reheat from frozen in a 200°C conventional oven for 15–20 minutes, turning once.
How long will leftovers keep in the fridge?
Cooked bubble and squeak will keep in an airtight container for up to 3 days. Reheat in the oven or a frying pan to retain crispness.
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