A classic British dish made from leftover mashed potatoes and cooked vegetables — pan-fried until crispy and golden. Named for the bubbling and squeaking sounds it makes in the skillet, it’s hearty, humble, and deeply satisfying.

Ingredients

• 2 cups mashed potatoes (cold or room temperature)
• 1 1/2 cups cooked cabbage (finely chopped)
• 1/2 cup cooked carrots, Brussels sprouts, or peas (optional)
• 2 Tablespoons unsalted butter
• 1 Tablespoon vegetable oil
• Salt, to taste
• Black pepper, to taste

Preparation

1. Mix the base: In a large mixing bowl, combine mashed potatoes, chopped cabbage, and any additional vegetables. Season generously with salt and black pepper. Mix until evenly combined.
2. Shape the cakes: Form the mixture into individual patties (about 3 inches wide) or press it all into one large round cake, depending on your serving preference.
3. Fry until crisp: Heat butter and oil together in a large non-stick skillet over medium heat.
4. Add the cakes (or single round), flatten slightly with a spatula, and cook undisturbed for 5–7 minutes until golden brown on the bottom.
5. Flip carefully and cook the second side another 5–7 minutes until crisp and heated through. For a large round, reduce heat to medium-low to ensure the center heats properly.
6. Serve hot: Slice into wedges if made as a whole cake, or serve individual patties. Excellent with fried eggs, sausage, or as a hearty side.

Variations

• Add a chopped green onion or fresh parsley for brightness.
• Use buttered leeks, sautéed kale, or Savoy cabbage for extra flavor.
• Top with a poached egg for a full meal.