Fancy Bubble and Squeak

Fancy Bubble and Squeak
Elaine Lemm
Prep: 20 mins
Cook: 30 mins
Total Time: 50 mins
Total: 100 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
494 Calories
33g Fat
33g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 494
% Daily Value*
Total Fat 33g 42%
Saturated Fat 10g 48%
Cholesterol 241mg 80%
Sodium 496mg 22%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 23%
Protein 18g
Calcium 107mg 8%
*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.)

There's no denying that Bubble and Squeak is the quintessential leftover recipe. Traditionally, the delectable mix of Sunday lunch leftovers are eaten on a Monday for either lunch or dinner. It is the lovely combination of potatoes and vegetables, which make a sustaining and tasty dish.

This 'Fancy' version is made using vegetables from scratch, though if you have a decent quantity of leftover roast potatoes (these work best, but you can use mash) and vegetables, then use those.

We have added a little Chorizo into this recipe for flavor, but if you want a veggie version, leave it out. How about a little leftover sausage, shredded beef from the roast instead? Versatility is the order of the day here, use whatever you have; you will only be limited by your imagination.

Using leftovers, the size of your dish is dependent on how many you have.


  • 450g / 1 lb baby new potatoes (scrubbed and cut into quarters)
  • 225g / 1/2 lb carrots (scrubbed and cut into large chunks)
  • 4 tablespoon olive oil
  • 1 tablespoon butter
  • 225g / 1/2 lb savoy cabbage (finely shredded)
  • 4 tablespoons frozen peas
  • 1/2 red onion (very finely sliced)
  • 4 eggs (fresh, free-ranges)
  • Salt and freshly ground black pepper
  • 115g / 4 oz Spanish Chorizo (or Pancetta, cubed: optional, you can keep this meat-free if you wish).
  • 1/4 cup flat-leaf parsley (finely chopped)

Steps to Make It

  1. Bring a pan of water to a rapid boil, add the new potatoes, cook for 5 minutes only, drain and keep to one side.

  2. Heat the oven to 350 F/180 C/Gas 5.

  3. Heat a large ovenproof skillet or frying pan on the cooker top. Add the olive oil and butter and heat through taking care not to burn. Add the drained potatoes and the carrots. Stir through and then place in the oven. Cook for 20 minutes until the potatoes and carrots are browning on the edges. Stir from time to time.

  4. Carefully remove the pan from the oven (it will be very hot), add the cabbage, the peas and the onions and stir well. Using a spoon, make 4 wells evenly spaced around the pan, crack an egg into each of the wells. Season the surface really well with salt and pepper then sprinkle over the onion and finally, the Chorizo, or Pancetta if using.

  5. Place the pan back into the oven and cook for a further 10 minutes or until the white is set and the yolk cooked to your liking.

  6. Remove from the oven, leave to stand for 5 minutes then sprinkle over the chopped parsley and serve.

The recipe above is for cooking this dish from scratch. You can of course use cooked leftovers from your Sunday roast, in which case, heat the oil and the butter and proceed from point 4 in the instructions using whatever vegetables you have.

This is our choice of vegetables, you can, of course, ring the changes anyway you like, the principle is the same. Roast parsnips, Brussels sprouts, spinach, chard, swede, turnip... all work extremely well. The choices are up to you. Enjoy.