Rumbledethumps and Bubble & Squeak

Traditionally, these would be made with leftover potatoes and cabbage mixed together. I like to add some onion, which I sauté in lard or bacon/sausage fat. I don’t really have a recipe because they are much better made from leftovers rather than making from scratch.

Rumbledethumps are baked in the oven, whereas bubble and squeak is a stovetop dish.

Rumbledethumps

If you want to make from scratch

Ingredients

  • 2lb potatoes

  • 2-3 handfuls of cabbage

  • 2- 3 tbsp fat from the fat jar

  • ½ onion

  • 1 handful of good quality grated cheddar

Instructions

  1. Cook the Potatoes: Boil a couple of lb potatoes in salted water until tender.

  2. Cook the cabbage: While the potatoes are boiling, sauté the cabbage and onion in the fat - I like to season with lots of salt and pepper.

  3. Mix: Drain and mash the potatoes and mix them with the cabbage

  4. Transfer to a baking dish or skillet; I use a cast iron skillet.

  5. Cover with shredded cheese.

  6. Bake in a 400°F (200°C) oven until the cheese is bubbling, browned, and crispy.

Serving Suggestion

This is excellent served with a slice of gammon and for an unusual twist serve with The Ultimate Gravy Pairing: I served mine with my homemade Chinese Gravy on the side (recipe published separately!).

Bubble and Squeak

Another leftover potato and cabbage dish, though this is cooked on the stovetop.

Ingredients

  • 3–4 cups cold leftover mashed or roast potatoes (roughly mashed)

  • 2–3 handfuls cold leftover cooked cabbage, Brussels sprouts, or kale

  • ½ onion, thinly sliced

  • 2 tbsp saved fat from your fat jar

  • Salt and plenty of freshly cracked black pepper

Instructions

  1. Sauté the Onion: Melt 1 tablespoon of saved fat in a heavy cast-iron skillet over medium heat. Add the sliced onion and cook for 4–5 minutes until soft and golden.

  2. Combine: In a large bowl, mix the cold potatoes, cooked greens, cooked onion, a pinch of salt, and a generous amount of black pepper.

  3. Sear and Fry: Add the remaining tablespoon of fat to the hot skillet. Press the potato and cabbage mixture firmly down into the pan to make a flat, even cake.

  4. Make the Crust: Fry undisturbed over medium heat for 8 to 10 minutes. You will hear the pan "bubble and squeak" as the moisture evaporates and a deep, dark, golden crust forms on the bottom.

  5. Flip and Crisp: Turn the mixture over in large sections (or flip it using a plate) and fry the other side for another 5–8 minutes until crispy and hot throughout. Serve immediately.

Serving Suggestion:

Bubble and Squeak is a great alternative to mash or chips with the bonus of using up leftovers for a quick side. Perfect with Berkshire pork chops or Cumberland sausages—especially when smothered in a rich onion gravy!