Bubble and squeak with buttered toast
- March 2015
- Serves 4
- Hands-on time 50min, oven time 45-50min, plus rising and proving
Our bubble and squeak recipe is inspired by Kenneth Grahame’s The Wind in the Willows in which Toad enjoys the scramble of cabbage and potatoes with hot buttered toast.
For something similar, take a look at this version with gammon and fried eggs.
- 30.1g (16.9g saturated)
- 45.1g (6.8g sugars)
Bubble and squeak can be made with whatever veg you have hanging around – just make sure there’s potato and something from the cabbage family.
Cook the potatoes, fry the bacon and onion, and blanch the cabbage the night before, then store, covered, in the fridge. Reheat everything together as in step 6, then serve with the toast.
The bread will keep for 1-2 days to eat untoasted – for toast it will keep for 3-4 days. Or freeze it for up to 1 month, well wrapped in cling film.
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