I first shared this bubble and squeak recipe over 2 years ago, as part of my Asian spiced breakfast sausage and bubble and squeak stacks recipe, but I make it so often, I decided to redo the post WITH a video as well! And it’s great for breakfast, brunch, lunch or even dinner! 🙂 You can top these potato cakes with some breakfast sausage, bacon or eggs, or a combination of them. This bubble and squeak recipe is PERFECT to use up leftover potatoes from Thanksgiving or Christmas or a Sunday roast. I have given instructions in this recipe to make these delicious potato cakes from scratch, but also with the option to make them with leftover potatoes and vegetables as well. This bubble and squeak recipe is great for using up leftover potatoes and other veggies I also add an egg to the potatoes, just to make the dish a bit softer, but you can skip the egg if you like these potato cakes to be firmer. I like using a combination of vegetables to make my bubble and squeak colorful. The one “rule” is that you must have potatoes and cabbage (or Brussels sprout), but beyond that, you can add anything else you like – carrots, peas, herbs, cheese, corn, or even broccoli!Īs someone who loves to eat potatoes, you can imagine how much I adore bubble and squeak. Bubble and squeak is a classic British dish, which typically features leftover veggies after a holiday, such as Christmas. It’s my number 1 choice when I have to use up leftover vegetables from a roast or from any meal. Perfect for breakfast or brunch!Īpart from being really fun to say, Bubble and Squeak is such an easy and flexible recipe. Flavorful, colorful, fluffy, creamy and so so good.
You can make it from scratch OR use up leftover veggies. It maintains a constant pressure inside the frying chamber to avoid leaks, to prevent the oil from sloshing around and to use less energy to heat the oil.Bubble and Squeak (aka Potato Cakes) is a British classic, and an easy and flexible recipe. The experiment hardware is automated and closed for safety. The experiment measured the temperature of the boiling oil as well as temperatures inside the potato – three levels deep.
The experiment captured the frying process with a high-speed, high-resolution camera to capture the bubble dynamics such as growth rate, size and distribution, as well as the escape velocity from the potato, the bubbles’ speed and direction of travel in the oil.
The experiments were conducted on two ESA parabolic flight campaigns, whereby an aircraft flies in repeated arcs to recreate brief moments of weightlessness. To study how microgravity influences cooking techniques such as frying, a novel experimental carousel-type apparatus was designed to fly and be safe. High-speed video capture of steam bubbles in various levels of gravity from frying potatoes in oil – in an air-zero-g aircraft.
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