Bubble and Squeak

Bubble and Squeak

Serves 4
Prep time 30 minutes
Cook time 25 minutes
Total time 55 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Lunch, Main Dish, Side Dish
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Region British
Bubble and squeak, a great use for left over roast chicken and vegetables. Can be made using low or moderate salicylate vegetables.


  • 3 roast potatoes (roughly mashed)
  • 1 cup other leftover roast vegies (such as swede or carrot and sweet potato (moderate salicylates), chopped)
  • 1/8 cabbage (finely chopped)
  • 1 1/2 cup leftover roast chicken (chopped)
  • 2 Small leek (finely chopped)
  • 2 tablespoons sunflower oil
  • 2 eggs (lightly beaten)
  • 1 clove garlic (crushed)
  • 40g butter or Nuttelex (chopped)
  • Salt


1. Fill a saucepan with salted water and bring to the boil. Add the cabbage and cook for about 2 minutes or until tender. Drain and rinse under cold water.
2. Combine the cabbage and mashed potato.
3. Heat 1 tablespoon of the oil in a large frying pan, add the leek and garlic and cook for 3 to 4 minutes until the leek is soft.
4. Add the leek, other cooked vegetables, chicken and eggs to the potato mix and mix well.
5. Season with salt.
Heat the butter and remaining oil in a non-stick frying pan over low heat. Add the vegetable and chicken mixture, spreading evenly over the base. Cook for about 25 minutes or until the base is golden brown.
Bubble and Squeak cooking.
7. Serve hot or cold.


Quantities are only a guide as Bubble and Squeak is traditionally made with leftovers.

Low Chemical / Moderate Salicylates

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