Marmite and cheddar bubble and squeak
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 20 Feb 23
- Updated: 18 Mar 24
Bubble and squeak (that’s fried cabbage-studded mashed potato for the uninitiated) is one of those chameleon dishes that can become breakfast, served as a side or don the starring role itself. We’ve taken it up a notch with cheese and a little Marmite for umami, perfect for topping with fried eggs.
Have you tried our Marmite macaroni cheese yet?
Ingredients
- Vegetable oil to fry
- ½ leek, sliced
- 2 garlic cloves, sliced
- 350g cooked mashed potato (see Know How)
- 2 thyme sprigs, leaves picked
- 100g cooked, shredded greens such as cabbage, kale, cavolo nero or sprouts
- 1 tsp marmite
- ½ tsp wholegrain or dijon mustard
- 80g mature cheddar, coarsely grated
- 1-2 medium free-range eggs
- Hot sauce, ketchup or brown sauce to serve (optional)
Method
- Add a dash of oil to a small frying pan and gently cook the leek and garlic until soft (about 6 minutes). Transfer to a bowl with the mash, thyme, greens, marmite, mustard and half the cheddar and stir well using a wooden spoon until everything is distributed evenly.
- Scatter the remaining cheddar over the base of the same frying pan and put over a low-medium heat. Cook for 1 minute until the cheese has melted, then spread the bubble and squeak mixture on top of it, smoothing the top. Cook for a few minutes until the cheese is crisp and golden brown, then carefully turn out onto a board. Return the bubble and squeak cake back into the pan to cook and crisp up the other side.
- >Put another small frying pan over a medium heat with a dash of oil, then fry the eggs until done to your liking. Serve the bubble and squeak topped with the eggs and hot sauce (if you like).
- Recipe from March 2023 Issue
Nutrition
- Calories
- 390kcals
- Fat
- 22.3g (13.3g saturated)
- Protein
- 16.4g
- Carbohydrates
- 28.2g (4.2g sugars)
- Fibre
- 5.7g
- Salt
- 1.7g
delicious. tips
Next time: We’ve kept it veggie here, but the addition of bacon is always welcome! Simply fry lardons or sliced bacon at the same time as the leeks.
If you don’t have leftover mash, you can make a super quick one by microwaving unpeeled floury potatoes for 10 minutes, then scrubbing off the skins and mashing. This gives you a drier mash than boiling the potatoes, which means a tastier texture in your bubble and squeak.
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This tasted great! The Marmite made all the difference. However I can only access waxy (red or white) potatoes in my country, which left the mixture way too soft and impossible to flip. Thinking maybe it needs an egg or two, if I can’t get floury potatoes (like Idahos or Russets).
Hello Ruth! Great to hear you enjoyed the flavour of the bubble and squeak. Yes, if the only potatoes you can access are waxy varieties, an egg would definitely help with binding.