Photo of Spicy bubble & squeak by WW

Spicy bubble & squeak

Points® value
Total Time
20 min
0 min
20 min
Make this spicy version of a classic for a weekend brunch - it's the sort of dish teenagers love, too.


Potatoes, Raw

500 g


1 medium

Calorie controlled cooking spray

4 spray(s)


300 g

Chilli, green or red

1 individual

Cumin seeds

1 teaspoon(s), level

Prepacked ham

250 g, lean roast ham

Coriander, fresh

10 sprig(s), to garnish


1 pinch

Black pepper

1 pinch


  1. Peel and cut the potatoes into small chunks. Add them to the saucepan; cover with boiling water from the kettle and simmer briskly for 6-8 minutes, until just tender.
  2. Meanwhile, peel and thinly slice the onion. Spray the non-stick frying pan or wok with the cooking spray and cook the onion for 3-4 minutes until softened. While its cooking, finely shred the cabbage; add it to the pan with the onion and stir-fry for 3-4 minutes, until the cabbage is wilted.
  3. Drain the potatoes in the colander, letting them steam-dry for 1-2 minutes.
  4. While the potatoes are draining, thinly slice the chilli, removing the seeds. Add the chilli to the frying pan or wok with the cumin seeds. Add the potatoes; then snip in the ham and the coriander with a pair of scissors. Stir-fry everything together for 3-4 minutes, adding an extra couple of sprays of the cooking spray.
  5. Check the seasoning before piling the bubble and squeak on to warmed plates and serve with extra sprigs of coriander.