Bubble and squeek

Sharon's post about 'Corned beef hash' prompts me to write of our Australian version of this dish - "Bubble and Squeek!"

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Bubble and squeak is a traditional breakfast dish, a housewife's 'money saver',  made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The cold chopped vegetables and cold chopped meat are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides.

The name comes from the bubble and squeak sounds made as it cooks. The name bubble and squeak is used throughout the United Kingdom, Australia and other Commonwealth countries. It may also be understood in parts of the United States.

Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period when most foods were subject to rationing. In more recent times, pre-prepared frozen and tinned versions have become available.


A Welsh version is:

Cabbage, bacon, ham, onion and leftover potatoes. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with tomato sauce (ketchup), if desired.


My grandmother used to cook an Irish version known as "Colcannon" and my grandfather and uncles would take it down the mines in their lunch pails for their 'crib meal'.

Colcannon with scallions, butter, salt and pepper added.

It can contain other ingredients such as milk, cream, leeks, onions and chives. It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season.