Scottish Rumbledethumps

Scottish Rumbledethumps

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  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
361 Calories
26g Fat
17g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 361
% Daily Value*
Total Fat 26g 34%
Saturated Fat 16g 79%
Cholesterol 75mg 25%
Sodium 146mg 6%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Protein 15g
Calcium 445mg 34%
*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.)

England has bubble and squeak, Ireland colcannon and, in Scotland, this delicious fry-up of vegetables is called rumbledethumps. The dish is popular in the Scottish border regions, but you can easily make it at home wherever you are.

This rumbledethumps recipe is based on a classic recipe from Sue Lawrence, one of Scotland's most famous cooks and food writers. Sue's recipe is classic and works every time. It's also easy to adjust to your tastes and preferences, too.

For this rumbledethumps recipe, you can use leftover mashed potato and swede (also known as turnip or tatties and neeps) if you have some handy or cook from fresh. The beauty of the dish is it can be made the day before and heated up. Then all it needs alongside is a hearty stew, or, if you prefer to eat it on its own, try​ it with a fried egg on top.


  • 1 pound 5 ounces potatoes (peeled, boiled and mashed; or leftovers)
  • 14 ounces swede (or turnip, peeled, boiled and mashed; or leftovers)
  • 3 ounces butter (unsalted, softened, divided)
  • 9 ounces Savoy cabbage (or kale, finely sliced)
  • Salt and pepper (to taste)
  • 1 ounce cheddar cheese (grated)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and put to one side.

  3. Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.

  4. Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.

  5. Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil, and bake in the oven for about 30 minutes or until heated right through.

  6. Remove the lid and cook for a further 5 mins or until golden brown and a little crispy on the top.

  7. Serve piping hot as a side or main dish. Enjoy!


  • To make mashed potatoes and turnips, peel and cube the vegetables and add them to a pot of cold water. Bring to a boil and cook until both veggies are fork-tender. Drain and mash well.
  • Make it the day before and heat it up—perfect for those days when you're in a hurry.
  • The beauty of this dish is that you do not have to worry about the quantities. If you are using leftovers, then what you have will dictate the recipe. Everyone has their own version, so adjust the recipe to suit your tastes.