How do I make bubble and squeak?

[LazyMareofEastown]

Have yesterday's roast leftovers (pork, stuffing, roasties, mash, cabbage/bacon).

Do I just chuck it all in a pan together?! Do I add anything else? Should I reheat the meat separately or just wang it in with the veg?

Also, which bit is the bubble and which is the squeak?!

Contrary to what this thread might suggest, I'm actually quite a good cook 🤣 but did not grow up in England so these sort of native dishes are not in my repertoire!

Bubble and squeak is the left over potatoes and veg. Chop it all up and fry it in a pan. The bubble and squeak refers to the noise it makes when cooking.

I wouldn't put any of the meat in it. Have it cold with it.

Ratio is potatoes 2:1 of everything else

I love bubble and squeak. I can't say my way is correct, but I'd mash up the mash with the green veg. Heat some oil in a roasting tin and once the oil is hot, spread the mixture in a fairly thin layer. Cook in a hot oven for 20 min, turn and cook some more until lots of crispy brown bits.

Roast spuds reheated separately, meat served cold .

It should be done in a frying pan, but then your whole house smells of fried cabbage for days.

Throw it all in a frying pan and heat up. Let the bottom crisp up, flip over and repeat til other side is crisp. I add meat if there’s any left. Top with leftover gravy. Mmmmm …….

My DP does a really good bubble & squeak. He re-chops the veg so it's quite fine & lets it get really crispy.

Mash up the veg incl potato, you could form into patties. Fry as @blindstupid suggests. Heat sausages and stuffing separately, poss also keep roasties intact if you have enough other veg.

@ScribblingPixie

My DP does a really good bubble & squeak. He re-chops the veg so it's quite fine & lets it get really crispy.

That's what I do.

I fry some onions first add the mash and chopped veg and then have the meat cold along side it because I did t like re heated meat as the texture changes.

I always include the stuffing, think it adds a really nice herby flavour. Also the roast potatoes, just flattened with a fork. Loads of salt, but especially pepper.

This is great, thanks all!

Loving the sound of Scribbling's DP's super crispy version so going to copy that technique.

Not loving the sound of cold roast pork with hit veg though so will reheat it separately I think.

Have some amazing homemade cider gravy to go with. Already can't wait for dinner!

Ah, food of the gods. Nothing else says Boxing Day like bubble and squeak. We would always put mushy peas in ours as it's a good binder and it was there as a leftover ( disclaimer - I am from the Midlands) so now I chuck tinned ones in. Enjoy. So jealous!

Traditionally, potatoes/cabbage here. I squish together into patties with salt and pepper and shallow fry, half butter half oil.

(The squeak is the cabbage, I think)

Agree about potatoes/green veg (the odd other veg won’t hurt). Cold roast pork is amazing. Have it with plenty of salt, or piccalilli traditionally. Other chutneys would work too.

Who else is craving this now 😋

We only really have it on Boxing Day - I do extra veg on Christmas Day to make sure there are leftovers! We never have leftovers on other days, and it seems like a lot of trouble to prep and cook all the veg to make it from scratch.

Potatoes/mash, green veg, roughly mashed together and made into patties. Serve with cold meat and pickles. I recall it from my childhood. Have made it about twice in 30 years. It's vile, as is cold meat.

Shuddering at the thought of cold meat and mash as a child - every Monday!

Love bubble and squeak. I buy cabbage for the sunday roast just so I can have bubble and squeak the next day! It's also really good with sausages on the side and a fried egg on top.

I very often double up on Sundays roast veg with the intention of doing bubble & squeak on a Monday.

I roughly chop everything on a large board, then mash it all, season well, oil in large frying pan and flip over in chunks so it all gets some crispy bits.

I chop and add any pigs in blankets or homemade stuffing.

Seems to take forever so am interested in trying the oven method as suggested by @SaturdaySpread.

Served with baked beans if quantities aren't huge but usually just with ketchup or brown sauce

roses it’s lovely made correctly - sadly you didn’t have that experience 😕

Fried into patties, served between a (toasted on the inside) brioche bum with a fried egg and some brown sauce here.