bubbly squeak

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bubbly squeak As we were eating aloo methi again last week, we remarked on how similar it really is to bubbly squeak.

To what?? No, you read it right the first time: Bubbly squeak.

We first saw bubbly squeak made some time ago on the television program The Two Fat Ladies. I remember that we made it very shortly after seeing the program. We loved it and had it often that winter. But, inexplicably, this winter, we had completely forgotten about this wonderful dish. Silly us!

So on the weekend, we made it from our memory to have with steamed green beans, roast chicken and gravy. And our memories being what they are, we called it the wrong thing… it is really called Bubble and Squeak. Supposedly because it bubbles and squeaks as it cooks.

Here is what we did:

Bubbly Squeak aka Bubble and Squeak

  • 4 large Yukon Gold potatoes, unpeeled
  • good shot of kale (or rapini, mustard greens, etc.)
  • ¼ c vegetable oil (safflower, sunflower, canola,…)
  • 1 Tbsp brown mustard seeds
  • ½ Tbsp nigella seeds (optional)
  • 1 medium onion, roughly chopped
  • 1 inch ginger, minced
  • salt, to taste
  • pepper, to taste


  1. Wash potatoes well and place in a pot with cold salted water. Bring to a boil and cover. Cook potatoes until they are almost done – they should still be a bit firm. Roughly mash using a table knife. There should be lots of lumps.
  2. Wash greens well. Set aside.
  3. Heat oil in a cast iron skillet over medium heat. Add mustard seeds and when they have popped, add nigella seeds * (aka kalonji – available wherever Indian spices are sold)
  4. Add onion and ginger and cook until the onion begins to caramelize.
  5. Chop the greens and throw them into the pan. Add salt. Stirring constantly, cook til greens are wilted.
  6. Add potatoes and toss with greens and onions to mix. Then leave to continue cooking, turning every 5 minutes to scrape off browned bits. Continue until the amount of browned potato is satisfactory (about 15 minutes or so)
  7. Salt and pepper to taste.

Serve with roasted or grilled meat.

(Here is the Two Fat Ladies’ recipe for Bubble and Squeak.)

I must say that there wasn’t a whole lot of squeaking going on when we cooked it the other day (although T kept saying he could hear it squeaking). But that doesn’t mean it wasn’t a success. It was decidedly successful. So successful that I want to have it again soon.

* I am planning to do a post about nigella seeds (kalonji) for Barbara’s (Tigers and Strawberries) the spice is right #1 event.


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4 responses to “bubbly squeak

  1. ejm Post author

    It’s really really good, Ivonne! I’m so glad we remembered to have it again. In the past, we’ve made it with all kinds of different greens, including romaine lettuce. I didn’t really like the romaine lettuce version but T loved it.

    I really think that kale is the best green (so far anyway). I wonder what beetgreens would be like….

  2. MM

    I love the Two Fat Ladies and was terribly said when Jennifer passed away. I actually cried and sent my condolence letter to the family. Well, the squeaking is actually quite subtle depending on how moist your mixture is and how high the heat is. Grow up on the stuff and just love it. My waistline doesn’t though …

  3. ejm Post author

    I’m pretty sure that the first time we made bubbly squeak, there was a lot of squeaking. Either it was because we used cabbage or because I was squeaking with delight at how good it smelled.

    And waistline schmaistline. Just eat smaller portions.

    I too was very sad when Jennifer Paterson died. But I somehow doubt that she would have wished that she had had fewer servings of bubble and squeak (etc) just so she could have lived longer.


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