Vegan Bubble and Squeak

Total time35 min

Prep time15 min

Cook time20 min

This classic skillet cake turns leftover mashed potato and cabbage into something genuinely craveable — crisp, golden, and deeply savory on both sides. Softened onion melts into the mash, and pressing everything into one cohesive cake in the pan is what gives it that satisfying contrast between the crackly crust and the soft, fluffy interior. A hot skillet and a patient hand are really all this needs: let it sit undisturbed until it releases cleanly, flip, and repeat for a double-crisp finish. Cut into wedges and served hot, it's rustic, comforting, and endlessly adaptable to whatever cooked greens or roots you've got on hand. It's a solid pick for a plant-based table, turning humble vegetables into a dish worth building a whole meal around.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely sliced
3 cups cooked mashed potato (cold or room temperature)
2 cups cooked cabbage or brussels sprouts, roughly chopped
½ tsp salt
¼ tsp black pepper
1 tbsp vegetable oil

Instructions

1
Melt the butter in a large (12-inch) skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the mashed potato and cooked cabbage to the skillet. Season with the salt and pepper, then use a spatula or potato masher to press and fold everything together into a rough, cohesive mass.

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