Bubble and squeak

If you're unfamiliar with bubble and squeak, food is probably not the first thing you'd think of from the name. But this traditional British dish is the perfect way to use leftover vegetables and so easy, comforting and delicious, it's one to get to know! Even as a Brit, I found many British foods had strange names when I was growing up. Spotted dick, toad in the hole and Yorkshire pudding (which is savory), to name a few, all seemed oddly unrelated to what they actually were. Then there was bubble and squeak, too. It isn't a dish I grew up with, as it's more English and seen less in Scotland. However it's one I have come to appreciate. The origins of the name are unclear, and the exact ingredients of this dish can vary greatly as well. Some believe the name bubble and squeak comes from the bubbling up and noise as the vegetables are cooking over the fire. It's probably as good an explanation as any! However what is clear, is that this dish is fried leftover vegetables. It is typically a way of using leftovers after a traditional Sunday roast dinner, or Christmas dinner. Since both of these would pretty much always include potatoes, that's the one ingredient that is consistent. Mashed potato acts as the glue for the other ingredients. Those can be cooked cabbage, Brussels sprouts or sometimes carrots and/or peas. Many versions add some meat as well, whether that's leftover roast or some bacon cooked in the pan before you add the rest. In bubble and squeak, the vegetables are always fried. Then, you need to leave things alone to cook long enough to get a bit browned and crispy. Don't be too quick to turn it, you want to get nice crispy bits in there. In many cases, you make this as one large cake in a small to medium skillet, but you can also make smaller patties. If you cook it all as one, you typically stir things as you go to warm it all through before then pressing it down to crisp up on the bottom. If you form patties, you leave them so they don't fall apart then flip once browned.