You can make this from scratch, but it is the perfect way to use up the leftovers from Christmas dinner. You can use a mix of roots if you don’t have enough spuds left; carrots, parsnips, celeriac and even beetroot can make it into the mix. Do the pan flip with confidence and you should end up with a perfect, golden disc to lay in front of family and friends as a restorative, post-revelry repast.



  • Turn your oven to 180⁰C/gas 4 to preheat.

    Roughly chop the potatoes and meat. Throw them into a mixing bowl. Slice the greens and add them too, followed by the garlic and herbs. Season with salt and pepper and mix everything together well.

    Put a heavy-based frying pan on the heat and add 1 tablespoon of oil and a generous knob of butter. When the butter has melted and begun to foam, tip in the bubble and squeak mix and press it down evenly into the pan. Now cook it over a medium heat for 4-5 minutes. You want to underneath to brown nicely. A gentle sizzle is what you are after; resist the temptation to poke and prod, simply give the pan a small but firm shake every so often to stop it sticking.

    Next, place a plate on top of the mix, put your hand on top and in one swift movement flip the pan over so that the bubble and squeak turns out on to the plate. Take a second plate, place it on top and do the flip again – the uncooked side should be facing up. Holding the plate, place the inverted frying on top and flip it back over – the cooked side should now be showing. Return the pan to the heat for another few minutes before sliding it into the oven for 6-8 minutes to heat through to the centre while you cook your eggs.

    Warm a knob of butter in a separate frying pan and cook your eggs to your liking. Divide the bubble and squeak out onto plates and top each with an egg. Serve with some good brown sauce or chutney, and a fresh pot of tea. 

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