Here's my recipe for low carb bubble and squeak! And if you're not familiar with this classic English vegetable dish for leftovers, keep reading!
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If you've never heard of this dish you'd be forgiven for wondering what it was all about. Here's what wikipedia says:
Bubble and squeak is a traditional English breakfast dish made from potatoes and cabbage. In modern times, it is a dish made with the shallow-fried Sunday leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, sprouts, or any other leftover vegetables may be added. The chopped vegetables (and cold chopped meat, if used) are fried in a pan together with mashed potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because the cabbage makes bubbling and squeaking sounds during the cooking process.”
It's very similar to the Irish version, known as colcannon. It is served for breakfast or lunch, typically with meat on the side if not incorporated into the main dish. This would be a fantastic addition to go with my low carb full English breakfast!
How to Make Low Carb Bubble and Squeak
As mentioned above, the basis of this recipe is leftovers: I've swapped the mashed potatoes for cauli-mash, and used a combination of cooked cabbage, Brussels sprouts, kale, and carrots – all shredded or finely chopped.
Melt some butter in a large skillet and add the cauliflower and vegetables. Sauté for 10 minutes, making sure the veggies are thoroughly warmed through.
Press the mixture into a large patty and leave alone for a few minutes. Slide the patty onto a plate, then invert it back into the pan to cook the other side.
After a few more minutes, slide the cooked bubble and squeak onto a serving plate.
Note – you can also make bubble and squeak cakes, but you might need to add an egg to the mix so that they hold together better.
Ingredients you could add to your Keto Bubble and Squeak
- Chopped cooked bacon
- Chopped leftover roast meat
And a fried egg is the perfect topping!
- 2 tbs butter
- 10 oz (approx 3 cups) cooked mixed low carb vegetables, eg cabbage, Brussels sprouts, broccoli, kale, carrots
- 2 cups cooked mashed cauliflower
- salt and black pepper
- Shred or finely chopped the cooked vegetables.
- Melt the butter in a large skillet and add the cauliflower and vegetables. Sauté for 10 minutes, making sure the veggies are thoroughly warmed through.
- Press the mixture into a large patty and leave alone for a few minutes. Slide the patty onto a plate, then invert it back into the pan to cook the other side.
- After a few more minutes, slide the cooked bubble and squeak onto a serving plate.
Approximately 7g net carbs per serving, but due to the nature of the recipe with using various leftover vegetables it is impossible to be exact.
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Nutrition InformationYield 3 Serving Size Third of the recipe
Amount Per Serving Calories 237Total Fat 19gSaturated Fat 12gTrans Fat 0.7gCholesterol 49mgSodium 548mgCarbohydrates 13gNet Carbohydrates 7gFiber 6gSugar 5gProtein 7g