Bubble and squeak has a Monday smell. It is the smell of Sunday's leftover vegetables hitting a hot pan — the hiss, the sizzle, the slightly charred edges. Growing up in South London, at my grandparents' house, it appeared reliably every Monday teatime. Whatever had not been eaten the day before went into the pan. You watched it bubble and squeak on the gas hob, and you knew exactly what day it was.
This version takes a few liberties with the original. Sweet potato instead of the traditional white and chard instead of cabbage, spiced with cumin, chilli, and paprika, finished with parmesan and baked until the top crisps up. It is not entirely orthodox. My grandparents would have raised an eyebrow. But the spirit is the same — making something good from what you have.
Serves 2 or more as a main course.
Ingredients
- 1kg sweet potatoes, peeled and cut into large chunks
- ½ tsp cumin seeds
- ½ tsp chilli flakes
- ½ tsp paprika
- Pinch turmeric
- 100g chard, washed and trimmed
- 50g butter, plus extra for dotting
- 50g freshly grated parmesan
- Small bunch flat-leaf parsley, roughly chopped
- Freshly ground black pepper
- Pinch sea salt
How to Make Sweet Potato & Chard Bubble and Squeak
- Steam the sweet potatoes for 40 minutes until completely tender.
- While the potatoes steam, dry toast the cumin seeds and chilli flakes in a small pan until fragrant. Grind in a pestle and mortar, then mix with the paprika and turmeric.
- Mash the steamed potatoes with the butter, parmesan, spices, parsley, salt, and pepper until smooth and well combined.
- Cook the chard in a little boiling water for one minute. Drain well and fold through the mash.
- Pile into an ovenproof dish. Dot the surface with a little extra butter. Bake at 180°C fan until the top is golden brown and lightly crisp – around 20–25 minutes.
- Serve with a fried egg on top.
A Note on Bubble and Squeak
The traditional version uses leftover mashed or boiled potato and cabbage, fried in a pan until it forms a crisp cake. This baked version is less orthodox but more practical for a larger portion — and the sweet potato gives it a natural sweetness that works well with the spices and the parmesan crust.
If you'd rather keep your sweet potato crispy and simple, my Crispy Sweet Potato Wedges are worth a go too.
For more ways to use up whatever's left in the fridge, my Creative Ways to Use Up Leftover Vegetables has plenty of ideas.
This recipe is part of my Easy Potato Recipes – The Flexible Chef's Complete Collection.
Wonky photos, proper spuds, genuine adventures – The Flexible Chef.
