According to a definition from 1785, “bubble and squeak” refers to the sound this British dish made when it bubbled up and squeaked while over the fire. Traditionally, it includes some kind of meat, but this version is completely vegetarian although no less satisfying. Bubble and Squeak Cakes are a great addition to any brunch spread, especially if you’ve made mashed potatoes the night before as the recipe calls for leftover mashed potatoes. Consider serving Bubble and Squeak Cakes the morning after Thanksgiving or Christmas.
Ingredients• 2 tablespoons olive oil, divided, plus more as needed • 1 onion, roughly chopped • 1/2 green cabbage, thinly sliced • 2 teaspoons salt, divided, or to taste • 1/4 cup parsley leaves, finely diced • 3 cups leftover mashed potatoes • 1 cup flour, plus more as needed and for dredging • 2 eggs • black pepper, to taste Optional for serving: • fried egg • dollop sour cream • plain Greek yogurt
In a large skillet on the stove-top, heat 1 tablespoon of the olive oil.
Add the chopped onion and sauté until the onion starts to soften and turn golden brown, about 2-3 minutes.
Add the sliced cabbage, 1 teaspoon salt, and the diced parsley.
Cover it with a lid and sauté it for 10-15 minutes over medium heat, stirring occasionally.
Remove the skillet from the heat.
Combine the sautéed cabbage and onion, mashed potatoes, flour, eggs, the remaining teaspoon of salt, and the pepper in a large bowl, mixing together and adding more flour if the mixture is not a thick paste.
Use an ice cream scoop to scoop out about 1/4 cup of the potato cabbage mixture into a plate with flour for dredging.
Roll the mixture around in the flour, then press down gently to form a patty.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat on the stove-top.
Carefully place the Bubble and Squeak patties on the hot oiled skillet and cook until golden brown, about 3-4 minutes. Flip them carefully and cook on the other side for 3-4 minutes.
Repeat the frying process until all the Bubble and Squeak Cakes are cooked, adding more olive oil as needed.
Serve them warm with a fried egg and a dollop of sour cream or plain Greek yogurt.