Bubble and Squeak | The Wind in the Willows
A cozy dish with a cheerful name, Bubble and Squeak is a classic British comfort food made from humble leftovers. Served hot, this simple meal still has the power to lift spirits, just like it did for Mr Toad in The Wind in the Willows.
Ingredients
- 2 tablespoons butter divided
- 1 large yellow onion diced
- 3 cups cooked potatoes chopped into ½-inch cubes
- 2 cups cooked corned beef chopped into ½-inch cubes
- ½ head green cabbage shredded
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
Instructions
- In a pot of salted boiling water, cook shredded cabbage for 5–7 minutes until tender. Drain well, pressing out excess water with the back of a spoon. Set aside.
- In a large frying pan or Dutch oven over medium heat, melt 1 tablespoon of butter. Add the potatoes in a single layer and cook for 8–10 minutes, flipping once, until golden and crisp.
- Add the remaining tablespoon of butter and diced onions. Cook for 4–5 minutes until softened. Stir in the chopped corned beef and cook another 5 minutes until warmed through and lightly browned.
- Add the cooked cabbage and apple cider vinegar. Season with salt and pepper. Stir and cook for 2–3 more minutes to bring everything together.
- Spoon into bowls and serve warm. Leftovers keep in the fridge for up to 3 days.
Notes
- Don't add the cabbage before the water has boiled and don't let it cook for too long. You want the cabbage blanched but still crisp, not soggy!
- Use waxy potatoes like Yukon Golds or Dutch Creams which don't loose their shape when pan-frying.
- If your corned beef is super salty, taste before seasoning at the end.
Tried this recipe?Many recipes are adapted from historical cookbooks so share your own tips & tweaks below to help others! 📝 Include ingredients or steps you modified and let everyone know how it turned out. Just remember, keep the conversation as warm and welcoming as Mrs. Weasley's kitchen, please. ❤️