A lower-calorie way to make Bubble and squeak
Bubble and squeak cakes with cabbage, peas and poached eggs
Leftover potato, cabbage and peas become crisp pan cakes with poached eggs at about 390 calories per serving.
Bubble and squeak works best when cold potato and cooked greens are dry. Rather than frying one thick mass in butter, the mixture is shaped into thin cakes, brushed with a measured amount of oil and browned on a non-stick surface. Peas and spring onion add sweetness and colour, while poached eggs provide protein.
What changes—and what stays
From often 520–700 kcal when fried in dripping and served with bacon or sausages to 390 calories
Shape eight thin cakes from 700 g potato and 700 g vegetables, brown them in 16 g oil and serve one poached egg per person. Hard contact with the pan creates a nutty crust, mustard and spring onion sharpen the potato, and a soft egg supplies a rich sauce.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Shape eight thin cakes from 700 g potato and 700 g vegetables, brown them in 16 g oil and serve one poached egg per person | Hard contact with the pan creates a nutty crust, mustard and spring onion sharpen the potato, and a soft egg supplies a rich sauce. |
How the flavor stays
Hard contact with the pan creates a nutty crust, mustard and spring onion sharpen the potato, and a soft egg supplies a rich sauce.
A cost rule that survives inflation
The recipe is designed around cooked leftovers, turning potato and greens into four meals while reducing household food waste.
Ingredients for 4
Measure first; timing is part of how this recipe uses less fat.
- 700 gcold cooked potatoes
- 500 gcooked cabbage
- 200 gpeas
- 120 gspring onions
- 4eggs
- 16 grapeseed oil
- 15 gEnglish mustard
- 2 gblack pepper
- 400 gtomatoes for serving
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Dry and chop the leftovers
Press moisture from cabbage, chop it finely and crumble cold potato so no large wet lumps remain.
Look for: The cabbage does not drip when squeezed and the potato is dry, cold and roughly textured.
Step 2 · follow the visible cue
Mix lightly and shape thin cakes
Fold potato, cabbage, peas, spring onion, mustard and pepper, then form eight wide cakes without compacting hard.
Look for: The cakes hold together but show pieces of green vegetable and remain no thicker than two centimetres.
Step 3 · follow the visible cue
Brown both sides patiently
Brush a non-stick pan with measured oil and cook cakes without moving until a crust forms, then turn once.
Look for: Both faces are deep golden and release cleanly while the centres are hot and soft.
Step 4 · follow the visible cue
Poach eggs and serve immediately
Poach eggs in barely simmering water and place one over two cakes with grilled tomatoes for each plate.
Look for: Whites are set, yolks remain soft and the crisp cakes are not covered in pan fat.
Calories at the same serving size
176 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 4 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Keep shaped uncooked cakes for two days or freeze between sheets of paper. Cook eggs only when serving.
Keep shaped uncooked cakes for two days or freeze between sheets of paper. Cook eggs only when serving.
Frequently asked questions
Why do the cakes fall apart?
The greens are too wet or potato is warm; squeeze thoroughly and chill the mixture before shaping.
Which vegetables work?
Brussels sprouts, kale, carrots or peas work if already cooked and dried well.
- cold cooked potatoes700 g
- cooked cabbage500 g
- peas200 g
- spring onions120 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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