Bubble and squeak with kale

    20 min

    I like to use kale in this as the flavour is sweet and the leaf is robust enough to allow the bubble to be frozen without going mushy. Personally I think a bubble and squeak should be brown and crusty on the outside, creamy on the inside, tasty without being over-rich, and complement whatever it accompanies without overpowering it.

    4 people made this

    Serves: 4 

    • 4 medium baking potatoes
    • milk for mashing the potatoes
    • salt and pepper
    • 250g kale
    • oil for frying
    • 1 large onion, peeled and chopped

    Cook:20min  ›  Ready in:20min 

    1. Peel, slice and boil the potatoes. Mash with just enough milk to give them a workable consistency. Season well and if possible, let them stand a little, as they improve.
    2. Chop the kale, discarding any tough or damaged parts. Personally I also like the flavour and texture of the stems. Chop both leaves and stems fairly small as you don't want long dangly bits in your bubble.
    3. Steam kale for 3 minutes or boil until wilted. Leave to cool.
    4. Pour enough oil into a large non-stick frying pan to cover the bottom. Heat and add the onion. Fry on medium till it begins to change colour, stirring a couple of times.
    5. While the onion is cooking, mix the kale in with the potato, then add to the pan, pressing down with a broad spatula. After 1 minute, turn in chunks to ensure both sides of the bubble 'cake' are coated with oil and onions, but don't stir or mix - you want the inside to stay creamy. Keep agitating the pan to make sure the bubble is sliding about freely, then turn the heat down to medium low and let the bubble cook through and brown on the bottom, about 3 to 4 minutes.
    6. Keep checking to see if bottom of bubble is browning - it should go a nice rich brown without burning. When this starts, turn it over in chunks again, and again don't mix, but just press it down into a cake. The cooking time until it browns depends on the potatoes you are using and the amount of oil.


    As with traditional bubble and squeak, I find this is better if the potato and kale are used when cold, which means you can prepare them the day before.
    This dish goes with anything, from frankfurters to roast beef and Yorkshire pudding.

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