Left-overs of meat and cabbage bubbled, they squeaked and carried-on in a pan, hence the name that followed of the famous British dish. As time moved on from the 18th century, the dish evolved to leaving out the meat and using cold veg such as potatoes, cabbage, brussels sprouts, etc. left-over from a Sunday dinner. This evolution is probably due to wartime rationing, when meat was less available.
This version of the dish is a fusion of British and Spanish. I found this in a compilation book of Yours magazine and had to try it.
Kale Bubble and Squeak w/ Chorizo
800g. boiled potatoes
225g. chorizo, diced
2 med. leeks, sliced
1 tbsp. oil
Heat the oil in a pan and fry the leeks and chorizo for about 7-8 minutes. Add the potatoes and kale and fry 1-2 minutes. Lightly crush the potatoes down, brown and heat through. Turn out onto a plate and serve.
BUBBLE *** BUBBLE *** BUBBLE
and dont't forget the SQUEAK ***
In Cockney rhyming-slang when they say "Bubble(s)" they mean Greek, due to Bubble and Squeak.