Christmas Bubble and Squeak — a plant-based British recipe by BOSH!
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Christmas Bubble and Squeak

Honestly, Boxing Day bubble and squeak might be our favourite thing about Christmas. You've done all the hard work the day before, and now you get to fry up all those gorgeous leftovers into something crispy, golden and utterly delicious. We're talking caramelised edges, fluffy potato inside, and all those herby, garlicky bits running through every bite. It's comfort food at its absolute best, and it comes together in just 20 minutes. Trust us, this one might actually upstage the main event.

Cook: 20 min
Serves 4

Before You Start

  • Large mixing bowl
  • Potato masher
  • Large skillet
  • Large frying pan
  • Plain flour for dusting

Ingredients

  • 3 tbsp olive oil
  • 1 tsp thyme leaves
  • 1 tsp rosemary leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 240g leftover roasted potatoes
  • 2 large escallion shallots - finely sliced
  • 2 garlic cloves - finely sliced
  • 1 sprigs of sage
  • 120g leftover brussels sprouts
  • 120g leftover cavolo nero roughly chopped
  • plain flour to dust
  • leftover gravy
  • griddled tenderstem broccoli - with chilli flakes and lemon

Method

1

Start with the potatoes

  • Put the leftover roast potatoes in a large mixing bowl and mash them roughly with a potato masher
2

Add the rest to the mix

  • Heat 1.5 tbsp of olive oil in a large skillet, add the shallots and fry them for a couple of minutes, stirring all the time
  • Add the garlic to the pan and stir it into the shallots, making sure the garlic doesn’t brown
  • Pour the chopped herbs into the pan and stir them around until you release the aromas
  • Pour the sprouts into the pan and stir them around to they combine with all the other ingredients
  • Add the cavolo nero into the pan and fold it in so it’s well mixed
  • Add the contents of the pan in to the bowl containing the potato mixture add the salt and pepper and fold everything together so it’s well mixed
3

Make the patties

  • Cover a clean surface with plain flour, take ⅙ of the mixture out of the bowl, roll it around in the flour to form a traditional potato cake shaped patty. Repeat this process until you have 6 potato cakes
  • Warm the remaining oil and dairy free butter in a frying pan, place the potato cake in the pan and fry on both sides until your patty is golden brown and crisp to the touch
4

To serve

  • Serve immediately with griddled greens and leftover gravy

Tips & Variations

  • Get a proper crust: Press the mixture firmly into the pan and resist the urge to move it around. Leave it alone for a few minutes and you'll get that gorgeous golden crust that makes bubble and squeak so satisfying.
  • Swap the veg: This is the perfect fridge-raid recipe. Leftover sprouts, parsnips, carrots, or even roasted squash all work brilliantly here. Use whatever you've got.
  • Serve it right: We love this topped with a fried egg alternative or alongside some baked beans for a proper festive brunch vibe. A dollop of chutney or brown sauce on the side goes a long way too.

Why This Works

The trick here is not over-mashing the potatoes. You want some texture in there so you get those crispy bits on the outside while the middle stays soft and pillowy. The shallots and garlic fried off first really do make a difference too, they bring a sweetness that lifts the whole thing.