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Bubbles and Squeak

Traditional St. Patrick’s Day food? Not really, but Bubbles and Squeak are a traditional way to combine three of the best foods that Mother Nature makes – potatoes, onions and cabbage – usually from leftovers. As they cook, the onions and cabbage bubble and squeak which make this a great side dish for lunch, brunch, or dinner. Make it as a dish in and of itself and then make as leftovers – if there is any left!

Serves 2

2 Russet potatoes

1 small onions

¼ of a green cabbage

2 teaspoons sunflower oil

1 tablespoon mustard, optional

Salt, to taste

Fresh parsley, for garnish

1. Peel, dice and boil the potatoes. When they are soft enough to pierce with a fork, pour out the water and drop the potatoes back in the pot to dry.

2. In the meantime, thinly slice the onion and cabbage. Heat the oil in a pan with sides and add the onions and cabbage. Keep the heat on medium but keep an eye on it. You are looking for caramelization. It could take up to 30 minutes. When the onions and cabbage are soft and brown, add the potatoes to the skillet and mash together. Add mustard, if using, and season with salt. Mix together well.

3. As the potatoes are cooking, turn the whole mixture with a spatula a few times. Be brave and let the potatoes stick to the bottom of the pan.

4. To serve, place the bubbles and squeak in a bowl and scrape whatever is stuck to the bottom of the pan and add it to the top of the bowl. Sprinkle with fresh parsley.


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