Wednesday, March 2, 2016

Bubble and Squeak Fritters

Years ago, I was in England with my family. We stayed in London but spent a few days driving around the gorgeous countryside and eating in the quaintest, most adorable inns you can imagine. It was my first exposure to traditional English foods and to some of the best names of dishes ever! How can you even resist ordering a dish called bubble and squeak? Fortunately it was totally delicious.

The original dish is just a pan fried skillet of roasted vegetables, in theory, leftover from a roast dinner. It almost always includes potatoes and cabbage but everything else is just whatever you happen to have on hand.

I'm sure I've made variations of this over the years without necessarily calling it a bubble and squeak. But the basic principal of pan frying leftovers is a common one. And a delicious one. But since St. Patrick's Day is coming up and I have potatoes and cabbage on the brain, I decided to give this classic English comfort dish the fritter treatment. I kept it simple, an Irish latke, if you will, with cabbage, some carrots and a little cheese because...everything is better with cheese. And it was so good I had to ask myself why on earth I don't make it more often. Enjoy!

Bubble and Squeak Fritters

by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ingredients (4 Servings)
  • 2 Idaho baking potatoes, peeled and quartered
  • 2 Tablespoons unsalted butter, divided
  • 2 Cups shredded cabbage
  • 1/2 Cup shredded carrots
  • 1/2 Cup shredded cheddar cheese
  • 1 Egg
  • Salt and pepper to taste
  • 1 Tablespoon all purpose flour
  • Oil for frying
  • Sour cream for topping
Add the potatoes to a large pot of boiling water and cook for about 15 minutes or until tender. Add one tablespoon of the butter and mash.

Add the remaining tablespoon of butter to a large skillet along with the shredded cabbage and carrots. Saute for about 5 minutes until slightly wilted.

Add the sauteed cabbage and carrots to the mashed potatoes along with the cheese and flour. Season with salt and pepper to taste and then add the egg and mix until thoroughly combined.

Form 3 oz. (approx.) patties and fry in a skillet for a few minutes on each side until golden brown. You can also bake these in a 400 degree oven for 20 minutes on each side. Serve with sour cream, if desired.

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This recipe is sponsored by The Idaho Potato Commission. Thank you for supporting the products I love and use in my kitchen.


  1. Looks delicious- could I use drained and rinsed jarred sauerkraut instead of fresh cabbage?

    1. I'm really not sure but it sounds like it could be very tasty. If you try it, let me know how it came out.

  2. And now I have to try some Bubble and Squeak (awesome name for a dish).


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