Brussels Sprouts Bubble and Squeak recipe

Preparation Time: 25 minutes | Cooking Time: 25 minutes

The most delicious of all of the leftover meals, bubble and squeak is simple but effective. This recipe uses sprouts and bacon fat for a delicious smoky flavour - just add some poached eggs and brown sauce to finish it off.


  • 1 onion
  • 450g cooled mashed potatoes, cooked
  • 225g cooked Brussels sprouts
  • 1 tbsp. plain flour
  • 1 tbsp. oil
  • 25g butter
  • 6 rashers smoky bacon


  1. Finely dice the onion and finely chop the bacon. Dry fry the bacon until golden and crisp over a medium heat so that it renders fat. Scoop out with a slotted spoon and leave to sit on kitchen paper to drain.

  2. Mash the sprouts with a fork and mix with the potatoes. Meanwhile, melt the butter and add the onion. Fry for ten minutes over a medium heat until soft and golden then tip into the potato and sprout mix. Add the bacon and then mix everything together evenly with your hands.

  3. Shape into 4 cakes and pat down to 2cm thick. Dust with flour.

  4. Heat the extra oil in the frying pan with the bacon fat. Fry the bubble and squeak cakes over a medium heat for 15 minutes, turning once or twice to brown evenly. Serve hot.

If you like, skip forming the patties into cakes and just rough fry the mix into a hash. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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