As a child I loved when my grandma would make Bubble & Squeak for breakfast. It has such a fun name for a filling breakfast skillet that just screams comfort food. It is a tradition in our family that this is breakfast the day after a roast or boiled dinner.
Loaded with healthy vegetables this breakfast skillet is budget friendly and will bring a smile to the face of adults and children alike. It’s fun and educational in that it dates back hundreds of years and has withstood the test of time in the culinary world.
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Too many times we forget about recipes like this one where we are using leftovers as the base of another meal, transforming them into tastey tidbits that will be remembered for years to come.
The Origins of Bubble & Squeak
Bubble & Squeak originated in Ireland and found it’s way into England as a stapple breakfast that did not allow for food waste. The previous nights leftover potaotes and vegetables were shredded and combined with leftover roast and then fried to crispy goodness in a cast iron skillet
My Lower Carb Recipe for Bubble & Squeak
In this recipe for bubble & squeak, I’ve used my Irish Colcannon and added some shredded brussels sprouts and leftover corned beef. I served it with a fried egg and my husband was over the moon asking me to make it more often. He enjoys comfort food dishes like this way more than anything overly fancy.
This hearty staple is great for a diabetic, there are just enough carbs to fuel your body from healthy vegetables without spiking your blood sugars. It is a filling meal that leaves you feeling satisfied for hours.
Bubble & squeak is a wonderfully satisfying meal for those following a Trim Healthy Mama
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Bubble & Squeak Recipe
- Serves: 6
- Serving size: 1 cup
- Calories: 217
- Fat: 16g
- Carbohydrates: 15g
- Sodium: 761mg
- Fiber: 4g
- Protein: 7g
- Cholesterol: 53mg
- Irish Colcannon
- 1 cup cooked Brussels sprouts (shredded)
- 4 ounces cooked corned beef brisket (shredded)
- 2 tablespoons butter
- Shred brussels sprouts and corned beef.
- Combine shredded mixture with colcannon.
- Melt butter in a large skillet, and place mixture in skillet, flatten until it fills the pan from edge to edge and is about ½ to 1 inch thick.
- Fry until a crisp crust forms then invert onto a serving platter.
- Serve with eggs or as a stand alone dinner.
Linda Presock says
Yum! This is very different from my bubble and squeak which is made with cabbage and sausage and white sauce. I think I am going to have to try this version.
Judy says
oh that sounds interesting 🙂