Bubbles and Squeak Benedict Recipe

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
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Updated on 05/27/22
Bubbles and squeak benedict recipe

The Spruce / Zorica Lakonic
Prep: 10 mins
Cook: 70 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
944 Calories
77g Fat
35g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 944
% Daily Value*
Total Fat 77g 98%
Saturated Fat 34g 168%
Cholesterol 687mg 229%
Sodium 769mg 33%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 31g
Vitamin C 17mg 83%
Calcium 144mg 11%
Iron 5mg 27%
Potassium 1175mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bubbles and squeak is a tasty Irish dish that uses leftover veggies (such as potatoes and cabbage) and turns them into something new -- often getting fried into patties. These mashed potato pancakes make an excellent base for a different kind of eggs Benedict, with crispy bacon swapped out for ham and not an English muffin in sight. It's the ultimate St. Patrick's Day breakfast—or the ultimate hangover cure for the morning after.

There's a lot of moving parts for this recipe, but some steps can be done in tandem. The poached eggs can be made hours ahead of time and then stored in water in the fridge. Just swap them to warm water a few minutes before serving to heat them up.

Leftover mashed potatoes can also be used for making bubbles and squeak. Try serving with slices of Irish soda bread.

Ingredients

For the Bubbles and Squeak:

  • 1 1/4 pounds white potatoes, cubed

  • 2 tablespoons unsalted butter

  • 1/2 large onion, diced

  • 1/2 pound napa cabbage, thinly sliced

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup canola oil

For the Toppings:

  • 8 large eggs

  • 8 strips bacon

For the Hollandaise Sauce:

  • 3/4 cup (6 ounces) unsalted butter

  • 3 large egg yolks

  • 2 teaspoons water

  • 2 teaspoons freshly squeezed lemon juice

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

Prepare the Bubbles and Squeak

  1. Gather the ingredients.

    Butter, lettuce, spices
    The Spruce / Zorica Lakonic

  2. Preheat the oven to 300 F.

  3. Bring a medium pot of water to boil. Add the potatoes and boil for about 15 minutes, or until the potatoes are very tender. Drain and mash the potatoes.

    Mashed potatoes
    The Spruce / Zorica Lakonic

  4. Heat a large skillet over medium heat. Add the butter. Once melted, add the onion and saute for 1 minute.

    Butter in pan
    The Spruce / Zorica Lakonic

  5. Add the cabbage and cook, stirring occasionally, for about 15 minutes, or until the cabbage is tender.

    Onions in pan
    The Spruce / Zorica Lakonic

  6. Add the cabbage mixture to the mashed potato mixture and season generously with salt and pepper. Stir together. If the mixture is too crumbly to form reliable patties, add up to 3 tablespoons of milk as needed. Form into 8 patties.

    Add cabbage
    The Spruce / Zorica Lakonic

  7. Wipe out the skillet and add half of the oil. Heat over medium-high heat. Add 4 of the patties and cook for about 5 minutes, or until browned. Turn and cook for about 5 more minutes. Remove and place on a baking sheet and store in the oven.

    Patties in pan
    The Spruce / Zorica Lakonic

  8. Add the rest of the oil and repeat with the remaining patties. Store all of the bubbles and squeak in the oven to keep warm.

    Patties fried
    The Spruce / Zorica Lakonic

Make the Toppings

  1. Gather the ingredients.

    Eggs and bacon
    The Spruce / Zorica Lakonic

  2. Fill a medium pot 2/3 full with water and heat until hot, but not boiling, with just a few bubbles rising here and there.

    Water to boil
    The Spruce / Zorica Lakonic

  3. Crack one egg into a small bowl.

    Egg in bowl
    The Spruce / Zorica Lakonic

  4. Swirl the water around the pot and add the egg to the middle of the swirl. Let cook for about 4 minutes, or until the white is set but the yolk is liquid.

    Swirl water
    The Spruce / Zorica Lakonic

  5. Add to a bowl of room temperature water. Repeat with remaining eggs.

    Poach eggs
    The Spruce / Zorica Lakonic

  6. Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, flipping once. Cook in two batches if needed.

    Bacon
    The Spruce / Zorica Lakonic

  7. Set on a cooling rack or paper towels to drain.

    Set bacon on paper towel
    The Spruce / Zorica Lakonic

Make the Hollandaise Sauce

  1. Gather the ingredients.

    Eggs and butter and spices
    The Spruce / Zorica Lakonic

  2. Melt the butter in the microwave or on the stove.

    Melt butter
    The Spruce / Zorica Lakonic

  3. Add the egg yolks and water to a blender and blend.  

    Blend egg
    The Spruce / Zorica Lakonic

  4. Slowly add the hot butter while blending until completely mixed.

    Butter in blender
    The Spruce / Zorica Lakonic

  5. Add the lemon juice and salt and pepper and blend until smooth. Keep warm and covered until use.

    Add lemon
    The Spruce / Zorica Lakonic

To Assemble

  1. Add two bubbles and squeak patties to each plate. Top each with a strip of bacon, cut in half.

    Bread and bacon
    The Spruce / Zorica Lakonic

  2. Very carefully drain the eggs and top each stack with a poached egg. Pour hollandaise over each and serve immediately.

    Add hollandaise
    The Spruce / Zorica Lakonic

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variation

  • Savoy cabbage is an excellent substitute for napa cabbage.