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Bubble and Squeak

Prep Time
30 mins

Cook TIme
15 mins

depends on the amount of leftovers

Bubble and Squeak, I bet some of you out there will say what is that, its sure doesn't sound like food.


  • A med size pot or large frying pan.
  • Left over roast chicken skin removed and cut into bite sizes.
  • 1 Cup Basmati rice.(Banting dieters can use cauliflower rice)
  • 1 med size onion.
  • 1small punnet mushrooms(optional).
  • 1 tsp. garlic paste.
  • Left over veggies.
  • (check the vegetable tray in your fridge for half or quarter packets of  veggies you may have).
  • 2-3 Tbsp of butter depending how much you cooking.
  • 3 Tbsp  chutney.
  • 2 Tbsp.Worchester sauce.
  • 1 Tbsp. mild Sweet chili sauce.
  • 1 Tbsp. Tabasco sauce((for those who like the hot stuff!).
  • Black pepper and salt to taste.
  • 2 eggs beaten (optional).  



  • Chop your onions.
  • Put1xTbsp butter or yellow margarine into your pot/pan.
  • Add onions, mushrooms and garlic and fry until nice and translucent, taking care not to burn them. 
  • Next add your rice, veggies and chicken, stir well until combined.
  • Add Chutney, Worchester sauce and Chilie sauce.
  • Optional for those of us that enjoy a bite to our meal add Tabasco sauce to taste. 
  • Add the beaten eggs and continue stirring.
  • The bubble and Squeak should have a nice shine on it.
  • If too dry add 1Tbsp. melted butter and mix.

    P.S. if you have no rice left over from last night’s dinner, cook 1 cup of rice.

Plating for Bubble and Squeak

 Below is a couple of option you can use for plating:

  • Serve with any salad of your choice.
  • Have as breakfast with sunny side up eggs on top,
  • Have it for your lunch or dinner.
  • Eat it just as it is.

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Snippet from the History books

""Bubble and squeak is a traditional English dish made with the shallow-fried left over vegetables and roast dinner.

The earliest known recipe was in in 1806. was by Mrs Runndell, a recipe called " A new System of Domestic Cookery"

Bubble and squeak was a popular dish during the Second World War, as it was an easy way of using leftovers during a period when most foods were subject to rationing.""

Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

This article was printed from Home-Cooking-Haven.com.com

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