As a child I loved when my grandma made Bubble & Squeak for breakfast. The name is playful, and the dish itself is a warm, comforting skillet breakfast that brings back fond memories. In our home it became a tradition to make Bubble & Squeak the morning after a roast or a boiled dinner.
Packed with vegetables and simple ingredients, this breakfast skillet is budget-friendly and satisfying for both adults and children. The dish has centuries of history behind it and remains a timeless comfort food for good reason.
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Bubble & Squeak is a great example of turning leftovers into a memorable meal. Using last night’s vegetables and meat, you can quickly create something crisp, tasty, and new without wasting food.
The Origins of Bubble & Squeak
Bubble & Squeak originated in Ireland and later became a staple in England as a practical way to avoid food waste. Leftover potatoes and vegetables were mashed or shredded, mixed with leftover meat when available, and fried in a skillet until crisp. It’s often served with eggs but also makes a satisfying standalone dish.
My Lower Carb Recipe for Bubble & Squeak
For this version I used my Irish Colcannon as a base, then added shredded Brussels sprouts and leftover corned beef. I served it with a fried egg, and my husband loved it—he asked me to make it more often. This kind of simple, homey comfort food is his favorite.
This hearty dish works well for people managing blood sugar, since it relies on vegetables for carbohydrates and offers lasting satiety. It’s filling without being overly heavy and keeps you satisfied for hours.
Bubble & Squeak fits well into a Trim Healthy Mama approach or similar low-carb-friendly lifestyles, and it doesn’t require any specialty ingredients—everything can be found at a typical grocery store.
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Bubble & Squeak Recipe
- Irish Colcannon (use your favorite recipe)
- 1 cup cooked Brussels sprouts, shredded
- 4 ounces cooked corned beef brisket, shredded
- 2 tablespoons butter
- Shred the cooked Brussels sprouts and corned beef.
- Combine the shredded vegetables and meat with the Colcannon until evenly mixed.
- Heat the butter in a large skillet over medium heat. Add the mixture and press it evenly into the pan so it forms a layer about 1/2 to 1 inch thick.
- Cook until a crisp crust forms on the bottom, then carefully invert or flip portions to crisp the other side as needed.
- Serve hot, topped with eggs if desired, or enjoy as a standalone meal.