Bubble and Squeak Cakes with Poached Egg

Bubble and squeak belongs to the practical tradition of British potato cookery: mashed potato and cabbage pressed into patties and fried until the outside turns crisp and deeply golden while the centre stays soft. In this version, the cakes are made deliberately rather than from leftovers, using Yukon Gold potatoes for a buttery texture and green cabbage for sweetness and bite. A poached egg turns them into a satisfying lunch or brunch dish, with the runny yolk acting almost like a sauce. Simple seasoning, butter and a little vinegar in the poaching water keep the flavours clean, savoury and reassuringly familiar.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style British comfort food
Cooking style Make-ahead friendly • Freezer-friendly
Time commitment Under 1 hour

Why this recipe works

  • Crisp outside, soft centre: Draining the potatoes and cabbage well helps the cakes fry to a deep golden crust while staying tender inside.
  • Simple savoury flavour: Butter, potato, cabbage and black pepper give the cakes a familiar, hearty flavour without needing many ingredients.
  • The egg finishes the dish: A soft poached egg adds richness and turns the cakes into a complete vegetarian lunch or light supper.

Get the most out of this recipe

Texture tips

  • Let the steam escape: After draining, give the potatoes and cabbage a minute to steam dry so the mixture is not watery before mashing.
  • Press the cakes firmly: Compact patties hold together better and develop a more even crust in the frying pan.
  • Avoid moving them too soon: Let each side colour properly before turning; early flipping can break the cakes and prevent crisp edges.

Common mistakes

  • Frying too hot: A medium heat gives the cakes time to crisp through without the butter and potato catching too quickly.
  • Over-mashing the mixture: Mash until the cakes hold together but leave some cabbage and potato texture for a better bite.
  • Overcooking the eggs: For a soft yolk, keep the poaching water at a gentle simmer and lift the eggs out as soon as the whites are set.

Make-ahead tips

  • Shape ahead: The potato and cabbage cakes can be shaped in advance and chilled until needed, which also helps them firm up.
  • Reheat in a pan: Warm cooked cakes in a lightly oiled frying pan over a medium heat until piping hot and crisp again.
  • Freeze the cakes, not the eggs: Freeze the cooked cakes once cooled, then thaw and reheat before serving with freshly poached eggs.

Authenticity notes

  • A British leftover classic: Bubble and squeak is traditionally a home-style dish built around cooked potatoes and cabbage, fried until browned and crisp.
  • Many versions are looser: Some versions are fried as a single rough panful rather than shaped into cakes; patties give a neater serving and more defined edges.

Equipment you'll need

Colander Large frying pan Large pot Mixing bowl Potato masher Slotted spoon
Ingredients
Instructions
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  1. Peel the potatoes and cut into even chunks. Shred the cabbage into thin strips. Bring a large pot of water to the boil.
  2. Add the potatoes to the boiling water and cook for 12 to 15 minutes until very tender. In the last 3 minutes, add the cabbage to the same pot to soften. Drain well in a colander and let the steam escape for 1 minute.
  3. Tip the potatoes and cabbage into a mixing bowl, add the butter and black pepper, then mash until the mixture holds together but still has a little texture. Shape into 4 cakes and press firmly so they are compact. If the mixture feels warm and loose, let it stand for 2 minutes to firm up.
  4. Heat the sunflower oil in a large frying pan over a medium heat. Fry the cakes for 4 to 5 minutes per side until deeply golden and crisp, adjusting the heat so they colour without burning. Transfer to plates.
  5. Meanwhile, bring a pot of water to a gentle simmer and stir in the white wine vinegar. Crack in the eggs and poach for 3 to 4 minutes until the whites are set and the yolks are still soft. Lift out with a slotted spoon, drain briefly, then place one egg on top of each serving of cakes.

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Recipe notes

Tips

  • For neater cakes, let the mashed potato and cabbage mixture cool for 5 minutes before shaping, then press the edges firmly to prevent cracking in the pan.
  • Keep the poaching water at a gentle simmer rather than a rolling boil so the egg whites set cleanly around the yolk.
  • Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs stamped with the British Lion mark or cook the eggs until the yolks are firm.

Substitutions

  • Replace Unsalted butter with Salted butter, then reduce the Black pepper slightly to keep the seasoning balanced.
  • Replace Sunflower oil with Olive oil for a fruitier finish.

Storage

  • Refrigerate up to 2 days
  • Cool the cakes completely, then refrigerate in a sealed container for up to 2 days. Reheat in a lightly oiled frying pan over a medium heat for 3 to 4 minutes per side until piping hot; poach fresh eggs to serve. The cakes can be frozen for up to 2 months and reheated from thawed as above.

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Recipe overview

  • Servings: 2 servings
  • Total time: 30min (25min active)
  • Difficulty: Medium
  • Cuisine: British
  • Allergens:
    Eggs Milk
Freezer friendly Kid friendly
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Equipment you'll need

Colander Large frying pan Large pot Mixing bowl Potato masher Slotted spoon
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Black pepper

1 cup ≈ 110.4 g
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Sunflower oil

1 cup ≈ 240 ml
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Unsalted butter

10 oz ≈ 283 g
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White wine vinegar

1 cup ≈ 240 ml
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