Bubble and squeak

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Bubble and squeak
Full English breakfast with bubble and squeak, sausage, bacon, grilled tomatoes, and eggs.jpg
A small portion of bubble and squeak (left), as part of an English breakfast
Place of originUnited Kingdom
Main ingredientsPotatoes, cabbage, Brussels sprouts, vegetables
Bubble and squeak topped with poached egg

Bubble and squeak is a traditional British breakfast dish made from potatoes and cabbage. Historic recipes add meat to the bubble and squeak, although nowadays it is more commonly made without meat. The earliest-known recipe was in Mrs Rundell's A New System of Domestic Cookery in 1806.[1]

In modern times, it is a dish made with the pan-fried Sunday leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, sprouts, or any other leftover vegetables may be added. The 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. The dish is so named because the cabbage makes bubbling and squeaking sounds during the cooking process.[2] It is often served with cold meat from the Sunday roast and pickles or brown sauce, or as an accompaniment to a full English breakfast.

The name bubble and squeak is used primarily in England (for Scotland and Ireland[3] see the section Similar dishes), and it may also be understood in parts of some other Commonwealth countries and the United States.[4][5]

Bubble and squeak has been a popular dish since the late 1800s, as it was an easy way of using leftovers. In more recent times, ready-made pre-prepared versions have become available on the market.

Similar dishes[edit]

References[edit]

  1. ^ Rundell, Maria Eliza Ketelby (1808). Bubble and Squeak. In A new system of domestic cookery:Third edition. p. 42. Google Book Search. Retrieved on 6 January 2011.
  2. ^ Pickett, Joseph P.; et al. (2000), American Heritage Dictionary of the English Language, Houghton Mifflin.
  3. ^ In Canada where the term may have originated, it usually refers strictly to a dish of the leftovers of a cottage roll dinner. Scottish Recipes: Rumbledethumps Recipe
  4. ^ Hearty Luncheon and Supper Dishes Reading Eagle, 17 July 1913.
  5. ^ Forbes Lifestyle, Wine and Food Forbes, 17 November 2004.

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