Mary Berry Bubble And Squeak Recipe (crispy, golden and topped with bacon)

I love a recipe that turns simple leftovers into something worth sitting down for, and this Mary Berry Bubble and Squeak Recipe is just that sort of meal.

It brings together mashed potatoes and Savoy cabbage, then cooks them until the outside is golden and crisp.

Add warm bacon, a poached egg and a little parsley, and you have a lovely meal without needing a long list of ingredients.

Bubble and squeak is a well-known British dish, often made with vegetables left over from a Sunday roast. The name comes from the sounds the mixture can make as it cooks in the pan.

It has been a favourite in British kitchens for generations because it is cheap, filling and easy to change to suit what you have.

I like this bubble and squeak recipe because it keeps the middle soft while giving the potato and cabbage a lovely crust. The butter adds flavour, and the vegetable oil helps the base brown. You can use cold leftovers or cook the vegetables fresh.

If you enjoy easy British comfort food, give this Mary Berry Bubble and Squeak Recipe a go. Follow my steps, keep the cabbage well drained, and let the mixture brown before moving it. A little patience makes all the difference.

What is Bubble and Squeak

Bubble and squeak is a traditional British dish made from cooked potatoes and vegetables, usually leftovers from a roast dinner. The vegetables are mixed with mashed potato, then fried in a pan until the bottom turns golden and crisp. Some cooks make one large round, while others shape the mixture into small patties.

The dish is often linked with British home cooking because it makes good use of food that might otherwise go to waste. Cabbage is a common choice, but Brussels sprouts, carrots and other cooked vegetables can also be added.

Its name is thought to refer to the bubbling and squeaking sounds made as the mixture cooks. There is no need for a long list of ingredients or special equipment. With a little butter, some oil and a hot pan, you can turn everyday leftovers into a filling meal.

What Potatoes Should You Choose for Bubble And Squeak

Floury potatoes like Maris Piper or King Edward are the best choice. They go soft and fluffy when mashed, so the mix holds together in the pan and fries to a lovely crisp crust.

When you shop, pick firm potatoes with smooth skin and no green patches.

Waxy types such as Charlotte or Jersey Royals stay firm and turn gluey when mashed, which makes the cakes heavy. Desiree works fine too, but the bite is a bit denser.

I stick with Maris Piper every time. The mash dries out well in the fridge overnight, and that is the secret to a proper crunch.

Perfect For

Using up Sunday roast leftovers – Give yesterday’s mashed potatoes and cabbage a new purpose instead of letting them sit in the fridge.

A filling weekend breakfast – Add a poached egg and bacon for a hearty plate that feels a bit special.

A simple lunch – Serve a smaller portion with a fried egg or a fresh green salad.

A budget-friendly meal – Potatoes and cabbage are affordable, easy-to-find ingredients that go a long way.

Cooking for different tastes – Leave out the bacon or change the vegetables to suit your needs.

A cold-weather supper – Serve it hot with gravy, sausages or leftover roast meat when you fancy something comforting.

Mary Berry Bubble and Squeak Ingredients

For the bubble and squeak

700 g cooked mashed potatoes – Use plain mashed potatoes that have cooled down. Maris Piper and King Edward potatoes both work well. Leftover mash is ideal, but freshly made mash is fine as long as it is not too wet. Keep the seasoning light until you have tasted it.

200 g cooked Savoy cabbage, finely chopped – Savoy cabbage has tender leaves and a mild flavour that suits the potatoes. Remove any tough pieces and chop the cooked leaves into small bits. Drain them well before mixing. You can use ordinary green cabbage if Savoy cabbage is not available.

¼ tsp salt – Salt brings out the flavour of the potato and cabbage. Start with this amount, then adjust it to suit your taste. Leftover vegetables may already contain salt, so taste the mixture before adding more. Fine table salt is suitable, and there is no need for a special brand.

¼ tsp ground black pepper – Black pepper gives the mixture a gentle warmth without covering the taste of the vegetables. Freshly ground pepper is lovely, but the ready-ground sort from any UK supermarket works just as well. Add a little more if you prefer a stronger pepper flavour.

2 tbsp unsalted butter, divided – Butter gives the potato mixture a rich taste and helps the surface brown. Unsalted butter lets you control the seasoning, especially when using leftovers. Brands such as Lurpak or supermarket own-brand butter are suitable. Divide the butter between the pans, and keep a little extra for the tops if needed.

2 tbsp vegetable oil, divided – Vegetable oil helps the butter cook without browning too quickly and makes it easier to crisp the base. Use a neutral oil rather than one with a strong flavour. Sunflower oil is another suitable option. Divide the oil between the pans so each round gets an even coating.

For serving

4 rashers cooked bacon, chopped or crumbled – Back bacon is a familiar British choice and adds a salty, savoury topping. Use smoked or unsmoked bacon, depending on what you enjoy. Cook it fully before adding it to the finished dish. You can leave it out if you prefer a meat-free meal.

4 eggs, for poaching – Fresh eggs are best for poaching because the whites tend to stay closer to the yolks. Medium or large eggs will work. Crack each egg into a small cup before adding it to the water. This makes it easier to slide the egg into the pan without breaking the yolk.

1 tbsp fresh parsley, finely chopped – Fresh parsley adds a light, fresh taste and a little colour to the finished plate. Flat-leaf or curly parsley is fine. Wash and dry it before chopping, then scatter it over the eggs and bacon just before serving. Dried parsley is less fresh in flavour, so use fresh if possible.

A little extra butter or oil, as needed – Keep a small amount nearby in case the pan looks dry or the potato mixture begins to stick. Add only a little at a time. Too much fat can make the base greasy rather than crisp, so let the first coating do most of the work.

How To Make Mary Berry Bubble and Squeak

Step 01 – Prepare the Potato and Cabbage Mixture

Place 700 g of cooked mashed potatoes in a large mixing bowl. Add 200 g of cooked Savoy cabbage, ¼ teaspoon of salt and ¼ teaspoon of ground black pepper. Mix thoroughly until the cabbage is evenly distributed throughout the potatoes.

If using leftover vegetables, ensure they are properly reheated before mixing. If starting with fresh cabbage, finely slice it, cook until tender, and drain away excess water before adding it to the potatoes.

Step 02 – Heat the Butter and Oil

Divide the mixture into two equal portions to make two large rounds. Place two frying pans over medium-high heat, adding 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil to each pan.

Allow the butter to melt and combine with the oil, making sure the base of each pan is evenly coated. Use ovenproof frying pans if you intend to brown the tops under the grill.

Step 03 – Shape the Bubble and Squeak

Add half of the potato and cabbage mixture to each frying pan. Use the back of a spoon or spatula to press each portion into an even, compact round, spreading it towards the edges of the pan.

Keep the mixture at a reasonably even thickness so the base cooks consistently. If you prefer individual portions, shape the mixture into smaller patties instead.

Step 04 – Fry Until the Base Is Golden

Cook the rounds over medium-high heat for approximately 5–7 minutes, adjusting the heat if the edges brown too quickly. Allow the underside to develop a crisp, golden crust before disturbing the mixture.

Avoid moving or stirring it too often, as leaving it in contact with the pan helps create the characteristic crispy base.

Step 05 – Roughen and Brush the Tops

Once the bases have browned, gently roughen the exposed surfaces with the back of a fork. This creates small ridges that will turn crisp under the grill. Brush the tops lightly with a little melted butter mixed with oil, using only enough to coat the surface. Take care not to break up the rounds while preparing them for browning.

Step 06 – Grill Until the Tops Are Crisp

Preheat the grill to a medium-high setting. Place the ovenproof pans under the grill for approximately 4–5 minutes, keeping a close eye on the surface as it browns. Grill until the tops are golden and crisp around the ridges. Pan handles can become extremely hot, so use oven gloves when removing the pans.

If your frying pans are not grill-safe, transfer the rounds carefully to a suitable grill-safe tray. Alternatively, fry smaller patties and turn them over with a spatula to brown both sides.

Step 07 – Poach the Eggs and Prepare the Bacon

While the bubble and squeak finishes cooking, warm the cooked bacon in a small frying pan until hot. To poach the eggs, bring a saucepan of water to a gentle simmer, crack each egg into a small cup and slide it carefully into the water.

Cook for around 3–4 minutes, or until the whites are set and the yolks remain soft. Remove each egg with a slotted spoon and allow excess water to drain away.

Step 08 – Add the Toppings and Serve

Transfer the golden bubble and squeak to serving plates. Scatter the warm cooked bacon over each round, then place a poached egg on top. Finish with a sprinkling of finely chopped fresh parsley.

Serve immediately while the potato and cabbage base is crisp on the outside and soft in the middle, with the egg yolk providing a rich topping.

Tips & Notes for a Mary Berry Crispy Bubble and Squeak

• Pat the cabbage dry: Press it between sheets of kitchen roll before you chop. Less water means a crunchier crust.
• Press firmly: A tightly packed round holds together better when you slide it onto a plate.
• Use a heavy pan: Non-stick or cast iron gives the most even golden colour.
• Heat the grill early: A hot grill crisps the top fast without drying out the middle.
• Use a fish slice: It lifts the round neatly without breaking the crust.
• Add a splash of vinegar to the poaching water: It helps the egg whites stay neat.
• Rest for one minute: A short wait makes the round easier to cut.
• Go easy on the bacon salt: Bacon is salty already, so taste before you add extra.

Mary Berry Crispy Bubble and Squeak Variations You Can Try

Cheesy Bubble and Squeak – Stir 80 g of grated mature Cheddar into the mix. It melts into the potato and gives the crust a lovely golden, savoury edge.

Sausage and Mustard – Add sliced cooked sausages and a teaspoon of English mustard. It is hearty, a bit punchy, and perfect for a big weekend breakfast.

Leftover Roast Veg – Fold in chopped carrots, peas, parsnips or sprouts from your roast. It adds colour and uses up every last scrap.

Ham and Spring Onion – Mix in shredded cooked ham and a couple of sliced spring onions. Great after Christmas or Easter, when the fridge is full of cold meat.

Veggie Style – Skip the bacon and top with a poached egg and grilled tomatoes. Add a spoonful of brown sauce on the side for a meat-free plate that still feels hearty.

Mistakes to Avoid While Making

• Using wet cabbage: Drain it well first. Water makes the mixture soft and stops a crisp crust from forming.
• Adding too much milk to the mash: Use firm, plain mash. If it is already loose, avoid adding any more liquid.
• Moving the mixture too soon: Leave it alone for several minutes so the bottom can brown and hold together.
• Using very high heat: The outside may burn before the middle is hot. Lower the heat if the base darkens too quickly.
• Making the rounds too thick: An even layer cooks more reliably. Shape smaller patties if turning a large round feels difficult.
• Grilling with an unsuitable pan: Check the handle and manufacturer’s instructions first. Use a grill-safe tray if you are unsure.

Other Cooking Options

Frying pan only

Make smaller patties and cook them in butter and oil over medium heat. Fry for about 4–6 minutes on each side, turning carefully once the first side is firm and golden. Check that the centres are hot before serving.

Oven method

Heat the oven to 200°C conventional or 180°C fan. Shape the mixture into patties, place them on a lightly oiled baking tray and brush the tops with a little oil. Bake for around 20–30 minutes, turning once. They will be firm and browned, though usually less crisp than pan-fried patties.

Air fryer

Shape small patties, brush them lightly with oil and place them in a single layer in the basket. Cook at 190°C for about 12–18 minutes, turning halfway through. Timings vary by machine, so check that the outside is browned and the centre is hot.

One large round

If you only have one frying pan, cook the whole mixture as one thick round over medium heat, then finish it under a suitable grill. Allow extra cooking time and make sure the centre heats through.

What to Serve With This Mary Berry Crispy Bubble and Squeak

The poached egg and bacon make this bubble and squeak a filling meal on their own, but there are plenty of other ways to serve it.

For breakfast or brunch, try it with grilled tomatoes, mushrooms or a slice of buttered toast. A spoonful of brown sauce can work well if you enjoy a sharper flavour.

For lunch or supper, serve it alongside roast chicken, sausages or leftover roast beef. A little onion gravy is a good match, especially on a cold day. If you would rather keep the meal light, add a green salad or steamed peas.

You can also serve smaller patties as a side dish with a roast. Keep the toppings separate if people prefer different options, and add the egg just before serving so the potato crust stays crisp.

Storing Leftovers, Freezing & Reheating

Storing in the fridge

Let leftover bubble and squeak cool, then place it in a covered container and refrigerate within two hours of cooking. Keep it at 5°C or below and eat it within 48 hours.

Store bacon and poached eggs separately where possible, so you can reheat the potato mixture without overcooking the toppings.

Freezing

For the best results, freeze the cooked potato and cabbage rounds without the egg or bacon topping. Let them cool, wrap each portion well and place them in a freezer-safe container.

Freeze for up to one month for good quality. Defrost in the fridge overnight before reheating, and do not leave them out on the worktop to thaw.

Reheating

Reheat in a frying pan over medium-low heat with a little oil until hot all the way through, turning smaller patties as needed.

You can also use an oven at 180°C fan until piping hot in the centre. A microwave works for warming, but it will soften the crust.

Reheat leftovers only once, and make sure they are steaming hot throughout. Add freshly cooked toppings before serving.

FAQs

Can I use freshly made mash instead of leftovers?
Yes, but let it cool and dry out first. Fresh, hot mash is steamy and soft, so it can fall apart in the pan. Spread it on a tray and chill it for 30 minutes, or leave it in the fridge for an hour. Then it shapes and fries much better.

Why does my bubble and squeak fall apart?
The mix is usually too wet, or you move it too early. Squeeze the water out of the cabbage and use cool, firm mash. Press the mix down well and leave it until the base turns golden. A spoonful of plain flour can help if the mash is very loose.

Can I make it ahead of time?
Yes. Mix and shape the patties, then cover and chill them for up to a day. Fry and grill them just before you eat, so the crust is fresh and crisp. Poach the eggs and warm the bacon at the last minute, as they taste best that way.

Which cabbage works best?
Savoy is my favourite because it is mild, sweet and tender when cooked. Spring greens, kale and green cabbage also work well. Whichever you pick, chop it small and drain it well so the potato mix doesn’t turn watery or heavy.

Why is it called bubble and squeak?
The name comes from the sounds the dish makes in the pan. The mix bubbles as it heats, and it squeaks as the veg sizzles in the fat. Cooks have used the name for hundreds of years, and it has stuck since the 1700s.

Can I make this recipe vegetarian?
Absolutely. Leave out the bacon and top the crispy cake with a poached egg and grilled tomatoes or mushrooms. The potato and cabbage base is already meat-free, so the rest of the recipe stays the same. Add a little smoked paprika for extra depth.

Can I use instant mash?
You can, but make it a bit thicker than the pack says, using less milk or water. Let it cool fully before you mix in the cabbage. Instant mash is often softer than homemade, so press it firmly into the pan and give it a little longer to crisp up.

Can I cook bubble and squeak in an air fryer?
Yes, it works well. Shape the mix into small patties, brush them lightly with oil and air fry at 200°C for 12 to 15 minutes. Turn them halfway through. Leave a little space between patties so the hot air can crisp every side.

Do I need an ovenproof frying pan?
Not at all. The grill step needs a pan that can take the heat, but you can move the rounds onto a grill-safe tray instead. You can also fry smaller patties and flip them in the pan, which gives you a crisp crust on both sides.

This Mary Berry Bubble and Squeak Recipe is a lovely way to make a proper meal from simple ingredients.

The potatoes turn golden in the pan, the cabbage adds flavour, and the bacon and poached eggs make each plate more filling.

You do not need fancy equipment or a long list of ingredients, just well-drained vegetables and a little patience while the crust forms.