Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The chief ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides.
It is often served with cold meat from the Sunday roast, and pickles. The meat was traditionally added to the bubble and squeak itself, although nowadays it is more commonly made without meat.
The name comes from the bubble and squeak sounds made as it cooks. The name bubble and squeak is used throughout the United Kingdom, Australia and other Commonwealth countries. It may also be understood in parts of the United States. In the UK, the dish may sometimes be referred to as bubble or bubble and scrape.
Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period when most foods were subject to rationing. In more recent times, pre-prepared frozen and tinned versions became available.
- Colcannon, from Ireland
- Rumbledethumps, Stovies, and Clapshot from Scotland
- Pyttipanna, from Sweden
- Biksemad, from Denmark
- Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
- Roupa Velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from Cozido à Portuguesa. In Spain it is called Ropa Vieja and is made from the remains of the Cocido
- Stamppot, from the Netherlands
- Stoemp from Belgium
- Hash, from the United States
- Also see hash browns and potato cake entries
- calentado, from Colombia
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