Haris
If you’ve typed “best bubble and squeak with bacon near me” into Google, you’re probably after one of two things: a café or pub serving it on their breakfast menu right now, or a reliable way to make it yourself with bacon from your own kitchen. Bubble and squeak with bacon is a fried mix of leftover potato and cabbage, topped or mixed with crispy bacon, and it’s not something every café keeps on the menu day to day. This guide covers both routes: how to actually find it locally, and a step-by-step recipe that beats anything from a packet. You’ll also find the common mistakes that turn a good bubble and squeak into a soggy one, and answers to the questions people ask most.
Why “Near Me” Doesn’t Always Work for Bubble and Squeak
Bubble and squeak is a leftovers dish. Most pubs and cafés that serve it do so as a Boxing Day special, a Sunday roast side, or an occasional “full English” upgrade rather than a permanent fixture. That’s the main reason a “near me” search often comes up thin: it’s not standard menu wording the way “fish and chips near me” is.
- Traditional pubs and greasy-spoon cafés are your best bet, particularly ones advertising a “full English” or “farmhouse breakfast”
- Independent cafés change specials weekly, so a phone call beats trusting an old online menu
- Chain breakfast restaurants rarely list it by name, even when a hash-style side is close to the same thing
How to Actually Find It Locally
Search engines index menus inconsistently, so the dish itself can be missing even from places that serve it.
Search “full English breakfast” plus your town, not the dish name on its own. Most places that do a proper cooked breakfast will do a version of bubble and squeak, even if it’s not named as such on the menu.
Check Google Maps reviews rather than the menu tab. Diners often mention “bubble and squeak” by name in reviews even when the official menu just says “hash browns” or “potato cake”.
Call ahead on weekend mornings. Bubble and squeak is frequently a limited-batch special that sells out by mid-morning at busy cafés.
What You’re Actually Paying For
A pub or café portion of bubble and squeak with bacon typically costs between £6 and £12 as part of a breakfast, depending on region and whether it’s a standalone side or part of a full breakfast plate. London and the South East sit at the higher end of that range; independent cafés outside major cities are usually cheaper. Prices vary by venue and change regularly, so check the current menu or call ahead before you visit.
Making Bubble and Squeak with Bacon at Home
If you can’t find it locally, or you’d rather have it exactly the way you like it, making your own takes under 30 minutes once the potatoes are cooked.
Ingredients
You’ll need roughly 60% potato to 40% cabbage by volume for the right texture. A standard batch for two people uses:
- 400g cooked, mashed or roughly crushed potato
- 200g cooked cabbage, chopped (leftover roast dinner cabbage works well; fresh savoy is a good substitute)
- 6 rashers of streaky or back bacon, diced
- A knob of butter and a splash of oil
- Salt and black pepper to taste
Method
Fry the diced bacon in a dry pan over medium heat until crisp, then remove it and set it aside, keeping the fat in the pan. Add the butter and oil to the same pan.
Mix the potato and cabbage together with the bacon, season well, then tip the whole mixture into the hot pan and press it flat with a spatula.
Cook without stirring for 6 to 8 minutes until the underside is deep golden and holds together. Flip it in sections, or slide it onto a plate and turn the whole cake over in one go.
Cook the second side for another 5 to 6 minutes until crisp, then serve immediately with a fried or poached egg on top.
Bacon and Bubble and Squeak: Getting the Ratio Right
Bacon is what lifts bubble and squeak from a plain vegetable dish into something worth ordering or cooking on purpose. The mistake most home cooks make is adding raw diced bacon straight into the vegetable mix, which stops the cake from crisping properly because the bacon releases fat and moisture mid-cook.
Cook the bacon fully and separately first. Fold three-quarters of it into the mixture and save the rest to scatter on top just before serving, so you get both texture through the cake and a crisp garnish.
Mistakes to Avoid
Too much moisture in the mix is the single biggest reason bubble and squeak falls apart in the pan. Drain cooked cabbage thoroughly and don’t use freshly boiled potato without letting it cool and dry out slightly first.
Overcrowding the pan stops the underside from crisping. Use a pan no smaller than 24cm for a two-person batch, and don’t be tempted to add extra vegetables just to bulk it out.
Flipping too early is a common error. Wait until you can see a solid golden crust forming at the pan’s edge before you attempt to turn it; flipping too soon means the cake breaks apart.
Using unsmoked bacon when you want a stronger flavour is a matter of taste, but if the dish tastes flat, smoked back bacon or pancetta usually fixes it.
Regional and Dietary Variations
Bubble and squeak recipes vary across the UK and there’s no single “correct” version. In the South West, some cooks add swede or turnip alongside cabbage. In Scotland, a similar leftovers dish sometimes goes by “rumbledethumps”, which typically includes cheese baked into the top.
For a vegetarian version, swap the bacon for a smoked plant-based alternative or crispy fried mushrooms, and use vegetable oil instead of bacon fat to fry.
FAQ
Q: What is bubble and squeak traditionally made from?
Bubble and squeak is traditionally made from leftover cooked potato and cabbage, mashed or chopped and fried together. It began as a way to use up Sunday roast or Christmas dinner leftovers, and other vegetables such as carrots, sprouts, or swede are sometimes added depending on what’s left over.
Q: Why is it called bubble and squeak?
The name comes from the sound the mixture makes while frying: it bubbles and squeaks in the hot pan. The dish has been documented under this name since at least the 18th century.
Q: Can I make bubble and squeak without bacon?
Yes, bubble and squeak is naturally vegetarian without bacon, since the base is just potato and cabbage. Bacon is a popular addition rather than a required ingredient, and smoked plant-based alternatives or crispy fried onions work well as substitutes.
Q: What’s the difference between bubble and squeak and hash browns?
Hash browns are made from grated raw or par-cooked potato only, fried until crisp throughout. Bubble and squeak uses cooked, already-soft potato mixed with cabbage or other vegetables, giving it a softer interior and a crisp crust rather than an even crunch.
Q: Can I freeze bubble and squeak?
Yes, you can freeze uncooked bubble and squeak cakes for up to three months. Shape them, freeze flat on a tray until solid, then transfer to a bag; cook from frozen, adding a few extra minutes to the frying time.
Q: What can I serve with bubble and squeak and bacon?
A fried or poached egg is the classic pairing, along with brown sauce or ketchup. It also works well with baked beans, grilled tomatoes, or as a side to roast dinners and stews.
Q: How long does bubble and squeak keep in the fridge?
Cooked bubble and squeak keeps for up to three days in the fridge in an airtight container. Reheat it in a hot pan rather than the microwave to keep the crust crisp.
