Bubble and squeak

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Bubble and squeak
Full English breakfast with bubble and squeak, sausage, bacon, grilled tomatoes, and eggs.jpg
Place of originUnited Kingdom
Main ingredientsPotatoes, cabbage, Brussels sprouts, vegetables
Bubble and squeak topped with poached egg


The meat was traditionally added to the bubble and squeak itself, although nowadays it is more commonly made without meat. The earliest-known recipe was in Mrs Rundell's A New System of Domestic Cookery in 1806.[2]

The name bubble and squeak is used primarily in England (for Scotland and Ireland[3] see the section Similar dishes), and it may also be understood in parts of some other Commonwealth countries and the United States.[4][5]

Bubble and squeak has been a popular dish since the late 1800s, as it was an easy way of using leftovers. In more recent times, ready-made pre-prepared versions have become available on the market.

Similar dishes[edit]


  1. ^ Pickett, Joseph P.; et al. (2000), American Heritage Dictionary of the English Language, Houghton Mifflin
  3. ^ In Canada where the term may have originated, it usually refers strictly to a dish of the leftovers of a cottage roll dinner. Scottish Recipes: Rumbledethumps Recipe
  4. ^ Hearty Luncheon and Supper Dishes Reading Eagle, Jul 17, 1913
  5. ^ Forbes Lifestyle, Wine and Food Forbes, Nov 17, 2004

External links[edit]