Step 1

There is no right or wrong way to make Bubble and Squeak. If you want to throw everything in the pan with some butter and fry it, turning it occasionally until you get some brown crispy bits, that’s perfectly fine. Enjoy!

Step 2

If I’m serving it to guests, I like to take a more structured approach so that it presents well on the plate. I begin by cooking the onions and garlic in the butter over medium heat until they soften but do not brown.

Step 3

Cabbage is a pretty essential ingredient to Bubble and Squeak, so if I have not cooked it previously, I add about 2 cups of shredded cabbage to the pan with the onions and garlic so that it wilts and cooks along with them.

Step 4

Remove this combination from the pan temporarily and add a little more butter if necessary.

Step 5

Dice the leftover potatoes and cook them in the butter until they get some good color on some of the sides, turning them occasionally. I find this makes a great base for the hash.

Step 6

Add the onion and garlic mixture back to the pan along with all the other ingredients you are using and cook over medium high heat.

Step 7

Turni the hash every few minutes until the hash is hot and with plenty of browned edges on the potatoes and vegetables. Serve immediately with leftover gravy if you have it.