Bubble and Squeak

This recipe for the traditional English dish Bubble and Squeak is quick and easy.

Bubble and Squeak

This recipe for Bubble and Squeak has been taken from the cookbook Don’t give me eggs that bounce. The recipes are nutritious, delicious and have been tried and tested.

Serves: 2

Time: 30 minutes 


  • 200g peeled Desiree potatoes
  • 100g sauerkraut, drained weight (can be bought in a can or jar)
  • 1 tablespoon cream
  • 1/2 tablespoon butter
  • sea salt, to taste
  • white pepper, to taste
  • pinch nutmeg
  • 1 tablespoon chopped parsley


Peel potatoes, cut them into equal pieces and cook in a saucepan with cold salted water. Bring to boil and cook until soft. Drain the sauerkraut and squeeze dry in a clean tea towel – make sure you have 100g. Place the sauerkraut into a food processor and process with the chopped parsley until smooth. Squeeze any excess water content out of the blended sauerkraut through a fine sieve. Drain potatoes and return to pan, place on heat and allow to dry out for two minutes. Next, add the cream and butter then pass through a mouli. Add the nutmeg and season to taste with the salt and pepper. Fold in the pureed sauerkraut, reheat in saucepan or microwave (covered on high for two minutes).

Recipe published by kind permission of HammondCare Media 

Don’t give me eggs that bounce by Peter Morgan-Jones, Emily Colombage, Danielle McIntosh and Prudence Ellis

RRP $39.95


    To make a comment, please register or login
    15th Jan 2015
    For a real healthy meal try sweet poyayoes instead of Pontiacs.
    15th Jan 2015
    **POTATOES instead of poyayoesm ( Please pardon spelling or typing.})
    21st Jan 2015
    Maybe take the "English" of the title for the Bubble & Squeak in the newsletter,l thought l was going to find my Grandma's old recipe instead it contains sauerkraut .Traditionally its a cheap and easy recipe using left over cabbage and left over potato making it a really economical simple meal.Instead of a couple of minutes to fry it up it's become an elaborate procedure using a processor & sieve which all need washing including the clean tea towel used.
    Polly Esther
    21st Jan 2015
    yep, I'm batting on your team here cobber.
    21st Jan 2015
    The recipe with sauerkraut is definitely not English. As I remember it, my grandmother used to cook up any cooked leftovers from the day before - usually, onions, cabbage, unpeeled potatoes, carrot, pumpkin and the like. Sometimes it would include chopped up cooked bacon, roast lamb, leeks or other root vegies. She would add an egg or two which made it all stick together. The whole lot was lightly fried in dripping. Seasoning was pepper and salt - sometimes with tomato or worcestershire sauce added. It was one way we kids would eat all the veggies we could. Broccoli didn't exist, but that would be good in it too.
    21st Jan 2015
    I usually add an egg to hold it together as well Pardelope,l can still remember not quite understanding that the cabbage etc l was made to eat the night before ,otherwise no dessert turned into this really sumptuous delight the next night.lol
    21st Jan 2015
    For an after school snack during the depression my Grandma used to give now late Mother and her siblings dripping and homemade plum sauce on bread.
    I remember in the 1950s onwards My Mum used to use leftovers for meatloaf, stew or sometimes soup. If we had roast lamb at the weekend the leftovers was usually used as sandwich fillings for a few days. My Mum went shopping once a fortnight. She usually bought a side of lamb, mince and sausages and froze some of it in thr freezer section of the fridge. One of the fridges was really good because we could freeze chops in the tray that caught the water when the fridge was defrosted. Fridges back then definitely lasted a lot longer than they do now. My parents have their 1st fridge for approx 25 years, then traded it is for a new larger one because it was too small when we kids grew up and were eating more. They don't last that long now.
    22nd Jan 2015
    Roast lamb was the usual weekend special. Leftover cooked meat was cut into small pieces, dipped in a well-seasoned batter, and fried in very hot dripping for the following night's meal - that was a popular favourite. The bones, gristle, and any remaining meat were used to make a lamb and vegetable barley broth (still one of my favourites). Absolutely nothing went to waste as the dog would get the cooked bones.

    It was a rare treat to get chicken or duck as they were kept for eggs. When they stopped laying they were usually steamed or boiled - and possible roasted after that. Roast chicken would normally only appear at Easter or weddings with a wonderful giblet gravy and seasoning.
    22nd Jan 2015
    We often came home cold and wet - as plastic coats and school-room heating didn't exist. Mum would give us bread with a thick layer of dripping, liberally sprinkled with pepper and salt - to tide us over until the evening meal. If it was available, she would sometimes sprinkle the dripping with tomato or Worcestershire sauce.

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