A lower-calorie way to make Bubble and squeak
Bubble and squeak: cabbage-potato skillet with peas and herbs
Leftover potato and cabbage brown into a crisp-bottomed skillet with peas, carrot and scallion, at about 290 kcal per serving.
For Bubble and squeak, control potato starch, vegetable moisture and measured fat, checking texture before each stage. Bubble and squeak should taste recognisably Irish, hold its intended structure and leave no watery or greasy residue.
What changes—and what stays
From fried in bacon fat or butter is often 420–560 kcal to 290 calories
Use a non-stick skillet with 18 g oil and build volume from cabbage, peas and carrot. Browned potato, sweet cabbage, mustard, scallion, black pepper and parsley create the familiar savoury crust.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use a non-stick skillet with 18 g oil and build volume from cabbage, peas and carrot | Browned potato, sweet cabbage, mustard, scallion, black pepper and parsley create the familiar savoury crust. |
How the flavor stays
Browned potato, sweet cabbage, mustard, scallion, black pepper and parsley create the familiar savoury crust.
A cost rule that survives inflation
The recipe turns cooked leftovers into eight portions and reduces food waste.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.4 kgcooked potatoes
- 1 kgcooked cabbage
- 500 ggreen peas
- 400 gcarrot
- 250 gscallions
- 18 grapeseed oil
- 30 gmustard
- 25 gparsley and black pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Cool all leftovers quickly, chop evenly and squeeze cabbage dry.
Look for: Potato is firm and cabbage leaves no liquid in the bowl.
Step 2 · follow the visible cue
Build the flavour base
Fold vegetables with mustard and herbs, leaving distinct potato chunks.
Look for: Mixture is cohesive but not mashed smooth.
Step 3 · follow the visible cue
Cook with even heat
Press into a hot oiled skillet and leave untouched until a dark crust forms.
Look for: Edges pull from the pan and underside releases in broad crisp pieces.
Step 4 · follow the visible cue
Rest and verify the finish
Turn in sections, heat to 74 °C and serve immediately without stacking.
Look for: Crisp surfaces contrast with a moist chunky centre and no oil pool.
Calories at the same serving size
150 kcal · 34% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Bubble and squeak within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Cool Bubble and squeak within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Frequently asked questions
Can Bubble and squeak be prepared a day ahead?
Yes. Cool moist and crisp components separately, then combine during gentle reheating or just before serving. Cool Bubble and squeak within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
What does the calorie estimate for Bubble and squeak include?
One listed serving using only the measured ingredients; bread, sauces and extra toppings are excluded. Use a non-stick skillet with 18 g oil and build volume from cabbage, peas and carrot.
- cooked potatoes1.4 kg
- cooked cabbage1 kg
- green peas500 g
- carrot400 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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