Traditionally, the English and Irish used leftover ‘mash’ and vegetables from their roast dinner to make a sort of pie the next day they called ‘Bubbles and Squeak’. Their recipes also included the leftover grease and more butter.

These updated little beauties are way healthier, delicious and pack a whollop of flavor. Not only are these super easy to make, but you can use any vegetables you have or prefer. The b-b-quey ketchup adds another layer of goodness!

Gluten and Soy Free
Prep time: 12 minutes (if potatoes are prepared in advance)
Cook time: 10 minutes
Makes 8-10 pancakes


  • 1 Tbls. ground flax seed
  • 8-10 medium size boiled potatoes of your choice
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground pepper
  • 3-4 Tbls. nutritional yeast
  • 1 white onion, diced
  • 1/2 tsp. hot sauce
  • 1 tsp. vegan Worcestershire sauce
  • 1/4 cup organic frozen corn
  • 1/4 cup organic frozen peas
  • handful of chopped kale or spinach
  • 1 cup no-salt organic ketchup
  • 1 tsp. Liquid Smoke
  • 1 Tbls. balsamic vinegar


  1. Make the flax egg by combining the ground flax seed with 2-1/2 Tablespoons water. Mix until well combined and set aside. This mixture will stiffen and help to bind the pancakes.
  2. Add chopped onion to a large, hot non-stick pan, and cook with the hot sauce and Worcestershire until onions begin to soften and are fragrant.
  3. If your potatoes are pre-boiled, put them in a large bowl and mash them with a fork or a potato masher.
  4. Add all the seasonings and nutritional yeast to your ‘mash’, and salt, if using. Stir all together until well combined.
  5. Next, combine your vegetables and cooked onions to the bowl of potato mash. Stir in the flax egg and combine well.
  6. Begin to form palm-sized pancakes from your mash and veggie mix, keeping them the same thickness (about 3/4 inch).
  7. Using your non-stick pan on medium high heat, place a couple pancakes in and press down. Don’t crowd the pan with too many pancakes. Let them cook for several minutes before turning over to cook the other side. No oil is needed as they will brown and crisp up nicely on their own!
  8. Mix the last three ingredients together for an amazing bar-b-quey type ketchup to slather on your crispy potato pancakes.