Bubble & Squash Recipe | Abel & Cole

Bubble & Squash

Cooking time
Serves4 people
Vegans Gluten-free diets
Bubble & Squash

An autumnal twist on a classic. Serve topped with a poached egg for brunch, or with roast chicken and seasonal greens for a cosy, warming dinner.

28 ratings
layout 2 comments

Ingredients

  • 2 good-sized potatoes or 8 new potatoes
  • 3-4 handfuls of squash or pumpkin, peeled, deseeded and diced
  • Sea salt
  • A few glugs of olive oil
  • Freshly ground pepper
  • 2 tsp ginger, freshly grated
  • 1 tsp fresh chilli, finely chopped (or a pinch of chilli powder)
  • 2 garlic cloves, finely chopped
  • 1 lime, juice and zest (optional)
  • A handful of seasonal greens, finely chopped
  • A few glugs of soy sauce
  • A handful of fresh coriander or parsley leaves (to serve)

Prep: 10 mins | Cook: 40 mins

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Method

1. Dice the potatoes into rough 3cm chunks (you can peel them before dicing, if you prefer).
2. Rinse and pop them in a large pan with the peeled and diced squash. You should have an approximate 50/50 mix of squash and potato.
3. Cover with boiling water, add a pinch of salt and a drizzle of olive oil. Cook for 10-15 mins, or till the veg is cooked.
4. Drain. Season with a little salt and pepper and fold in the ginger, chilli, garlic, a little lime zest and juice. Add the greens, folding them through. Add a few splashes of soy sauce. Taste and adjust the seasoning if needed.
5. Warm a large frying pan (roughly 26-28 cm) and drizzle in enough oil to generously gloss the bottom and sides. Tip in the spiced veg mix and press it into the pan to form a giant potato cake. You want it smooth on top and coming right to the sides of the pan.
6. Cook on a medium heat till you see the sides crisping up. Once it’s golden on bottom (use a spatula to lift up a corner and check), carefully flip it. The easiest way is to flip it into another similar-sized pan (gloss it with oil first).
7. Continue to cook till golden on both sides.
8. Once it’s done, slide the potato and squash cake onto a large cutting board. Finish with an extra splash or 2 of soy sauce, a squeeze of lime and fresh herbs scattered over the top. Cut into wedges and serve.
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Momma

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Legume

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Tried this at least, tasty but never managed to get it to hold together despite pressing it into the pan. Any suggestions?

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Not bad at all, though perhaps not quite worth the faff. Would be a good option as a twist (with all the flavourings) with the traditional leftover roast potatoes etc. though.

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Gadget

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Food obsessed!

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souloftherose

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