British · Breakfast & brunch

Bubble and squeak with eggs

Name: Bubble and squeak with eggs
Prep time: 12 min
Cook time: 22 min
Total time: 44 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 pound cold leftover mashed potatoes; 1 pound cold cooked cabbage or Brussels sprouts, chopped and squeezed dry; 1 small yellow onion, finely diced; 2 tablespoons unsalted butter; 1 tablespoon neutral oil, plus more for eggs; 1 teaspoon English mustard; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 pasteurized large eggs; Brown sauce, for serving

A deeply browned potato-and-cabbage leftover cake topped with softly fried eggs and mustard.

About 45 minTotal

About 35 minActive

$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 pound cold leftover mashed potatoes
1 pound cold cooked cabbage or Brussels sprouts, chopped and squeezed dry
1 small yellow onion, finely diced
2 tablespoons unsalted butter
1 tablespoon neutral oil, plus more for eggs
1 teaspoon English mustard
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 pasteurized large eggs
Brown sauce, for serving

Instructions

Mix cold mash, very dry chopped greens, onion, mustard, salt, and pepper. Form four broad patties and chill 10 minutes.
Heat butter and 1 tablespoon oil in a over medium. Add patties and press lightly into even rounds.
Cook without moving until a deep brown crust forms, 6 to 8 minutes. Flip with a broad spatula and brown the second side, 5 to 7 minutes.
In a separate lightly oiled skillet, fry pasteurized eggs until whites set and yolks remain soft.
Top each crisp cake with an egg and serve immediately with brown sauce.