Colcannon Vs Bubble And Squeak

Colcannon is made with mashed potatoes and cabbage or kale, as well as typically leeks. Unlike bubble and squeak, colcannon is much creamier in texture, more like mashed potatoes with vegetables mixed in than the vegetable pancake of bubble and squeak.

Why Is It Called Bubble and Squeak?

The origins of the name bubble and squeak are not known, but there is a reference in the “Classical Dictionary of the Vulgar Tongue” from 1785: “Bubble and squeak is beef and cabbage fried together. It is so-called from its bubbling up and squeaking while over the fire.”

Click Play to See This Easy, Traditional Bubble and Squeak Dish Recipe Come Together

“This bubble and squeak recipe was an easy preparation with leftover potatoes and cabbage, and the flavor was excellent. I added cooked carrots to the mixture, but other leftover vegetables may be used. Or, it could be made with potatoes and cabbage alone. It was delicious, and a great way to use leftovers.” —Diana Rattray

Colcannon Vs Bubble And Squeak

  • 6 tablespoons unsalted butter, or vegetable oil
  • 1/2 cup finely chopped onion
  • 1 pound mashed potatoes, about 2 cups
  • 1 cup leftover vegetables (cabbage, kale, peas, cooked swede, cooked carrots, and/or cooked Brussels sprouts), finely chopped
  • Bacon, leftover roast, bangers, and/or ham, chopped, optional
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fried or poached eggs, for serving, optional
  • Gather the ingredients. ​The Spruce Eats
  • In a large frying pan, melt the butter over medium heat and make sure it doesnt brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent. The Spruce Eats
  • Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning. The Spruce Eats
  • Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper. The Spruce Eats
  • Serve with either a fried or poached egg on top. Enjoy. The Spruce Eats
  • Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

  • Make bubble and squeak patties. Mix the potato and vegetables, form into small patties, and fry until crisp on both sides.
  • Store leftover bubble and squeak in an airtight container in the fridge for up to three days.
  • Leftovers can be stored for longer in a heavy-duty zip-top bag in the freezer. Squeeze all of the air out and freeze for up to a month. To reheat, let defrost in the fridge overnight, then reheat in a skillet with a little oil until crisp and warmed through.
  • In Ireland, colcannon is served as a special treat with ham or Irish bacon. The Irish tradition is to serve colcannon as the main dish for Halloween festivities and refer to the evening as “Colcannon Night”. Colcannon is used for the foretelling of marriages. Just as Americans have the fun superstition of the single young lady who catches the wedding bouquet will be the next to marry. Young single Irish women hope to find the ring hidden in their plate of colcannon. A blindfolded, unmarried woman is to pick the head of cabbage or kale from the garden that is to be cooked in the colcannon dish. Charms such as rings, thimbles, and coins are wrapped and hidden in bowls of colcannon. This is a particularly exciting eve for the young men or women. If a young unmarried girl is lucky enough to find a ring in her bowl, a marriage proposal could be soon waiting for her and she would likely marry within the year before the next Colcannon Night. Other young maidens would fill their stockings with their first and last spoonfuls of colcannon and hang them from the front door handle. It is believed that the first man through the door would become their future husband.

    During the 1600 and 1700’s in Europe and Ireland, potatoes, cabbages, and leeks were considered the food of the common man so it was inevitable that a dish would evolve that combines all the ingredients. The word colcannon is from the Gaelic term “cal ceannann” which means white-headed cabbage. It is also believed to be a derivative of the old Irish “cainnenin” translated as garlic, onion, or leek.

    Irish Colcannon Potato Recipe is a true Irish soul food. The dish consists of mashing together buttery mashed potatoes with cooked kale or cabbage and leeks for flavoring. Once the mixture is mashed together, it is ready to eat or it can be placed in a baking pan and baked in an oven for another 30 minutes. For this recipe, I used kale sauteed in bacon and mixed in the bacon crumbles (because I love bacon and bacon gives everything a boost!). I love the color of the dark green kale mixed with the mashed potatoes as well as the flavor of bacon and leeks. Instructions are also provided for stove top and Instant Pot pressure cooker directions.

    It is very common in Ireland, to find the colcannon recipe printed on the back of a bag of potatoes. There are also many recipe variations. Some boil the greens and some will saute the greens in bacon for additional flavor. If your a lover of collard greens, then you should definitely try colcannon to serve at your next family dinner. You can also enjoy your leftover colcannon for breakfast the next morning as fried patties or fry it up with leftover meat to make Corned Beef Bubble and Squeak.

    I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.


    Why do we call it bubble and squeak?

    What’s the difference between Champ and Colcannon? Champ is mashed potatoes with chopped spring onions (scallions) and milk. Colcannon is Champ, with the addition of cabbage and sometimes some herbs.

    Why is colcannon called colcannon?

    “Bubble and Squeak, beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.” By 1951, and possibly earlier, bubble and squeak lost meat as an ingredient. This may have been due to the rationing in force in the UK during WWII, when meat was scarce.

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