Looking for ideas on how to use leftover cooked vegetables? Here’s an old-fashioned favourite – bubble and squeak. Great for lunch or have with an egg for breakfast to get in your five serves of veg a day!
Bubble and Squeak is the queen of leftover vegetables.
Infinitely variable, versatile and healthy, eat bubble and squeak for breakfast (and fit more veg into your day) or serve as a light meal for lunch or dinner.
The ‘recipe’ below is less a recipe and more a guideline. The aim when making bubble and squeak is to use up leftovers so food doesn’t get wasted, so what you put into it depends on what you have on hand.
The base is mashed potato, but you can definitely swap the potato for some sweet potato if you prefer. Do you have roasted or boiled potato instead of mashed? No worries, just mash it up with a fork. It doesn’t have to be smooth or pretty, lumpy will work perfectly.
Next, add it chopped up cooked vegetables – peas, corn, carrot, beans…whatever you’ve got on hand.
You could also add in some cooked onion, some green onions, or even a little garlic if you’re inclined. And you can spice up the recipe with some fresh herbs.
Bubble and squeak is traditionally vegetarian, but there’s nothing stopping you adding some chopped ham or leftover roast meat or chicken to the mix.
Once you’ve got your mashed potato and veggies, add a beaten egg or two (depending on how much veg you have) and mix it in. The egg binds the mix together so it doesn’t fall apart when you cook it.
Next, add some cheese.
Do you have to add cheese?
If you don’t have cheese or prefer not to add it, leave it out.
Finally add salt and pepper to taste and any other desired flavourings like fresh or dried herbs or your favourite spice.
Heat a frying pan to medium heat and add a little oil or butter. Fry dollops of the mixture like you would fritters or pancakes until your bubble and squeak is golden and cooked through.
Serve with an egg, or as a side, to sausages or on their own as a light meal, maybe topped with some chutney or relish.
Other recipes using leftover vegetables you might enjoy:
- leftover cooked potato or sweet potato
- leftover cooked vegetables (in the above pic it was leftover peas, corn and zucchini)
- 1 – 2 eggs, beaten
- grated cheese to taste (optional)
- salt and pepper to taste
- a little flour (optional)
- Mash your potatoes to your desired consistency if not already mashed. It's ok to leave them a bit lumpy and bumpy.
- Combine mashed potato, leftover cooked vegetables, egg, cheese and salt and pepper to taste. Mix well to combine.
- Heat a frying pan to medium heat and add a little oil or butter to the pan. Dollop spoonfuls of mixture into the frypan and cook until golden on both sides.
- Serve warm with a fried egg, as a side to sausages, or by themselves with a dollop of relish, chutney or tomato sauce on top.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.