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Breakfast rumbledethumps

Breakfast rumbledethumps


This dish from the Scottish borders is similar to bubble and squeak. The name is thought to come from the noise the veg makes as it’s being bashed in the pan!

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    2324kj 559kcal
  • Fat
    High 52%
  • Saturates
    High 92%
  • Sugar
    Low 11%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 36g

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Big Bag Option


  • 700g Co-op Maris Piper potatoes, peeled and cut into large chunks
  • 400g swede, peeled and cut into cubes
  • 75g Co-op unsalted butter
  • 3 tbsp Co-op semi-skimmed milk
  • 6 savoy cabbage leaves, shredded
  • 120g Co-op Scottish grated mature red Cheddar (or any other mature Cheddar)
  • 2 spring onions, sliced
  • 1 tbsp rapeseed oil
  • 4 Co-op British free range eggs
  • 250g Co-op Irresistible vine ripened cherry tomatoes
  • 2 tbsp chopped flat leaf parsley


  1. Put the potatoes and swede in a large saucepan and cover with cold water
  2. Bring to the boil, reduce the heat and simmer for 12-14 mins, or until tender
  3. Drain and return to the pan
  4. Preheat the oven to 200°C/fan 180°C/gas 6
  5. Add the butter and milk to the potatoes and roughly mash
  6. Stir through the cabbage, half the Cheddar and half the spring onion
  7. Season with black pepper to taste
  8. Transfer to a large ovenproof dish and top with the remaining cheese and spring onion
  9. Bake for 35 mins, until golden, adding the cherry tomatoes on a baking tray for the last 12 mins of cooking time
  10. Heat the oil in a large frying pan and fry the eggs for 2-3 mins, until the whites have just set
  11. Drain on a plate lined with kitchen paper
  12. Serve the rumbledethumps topped with the fried eggs, tomatoes and parsley

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