Colonel Mustard's Bubble and Squeak Recipe on Food52 (2024)

Serves a Crowd

by: aargersi

March8,2014

2 Ratings

Colonel Mustard's Bubble and Squeak Recipe on Food52 (1)

Prep time 30 minutes
Cook time 30 minutes
Serves 4

Jump to Recipe

Author Notes

This version of bubble and squeak replaces the traditional Brussels sprouts or cabbage with peppery mustard greens, and uses potatoes that you cook specifically for this purpose. And the name? Well, that's just the sort of meandering my brain does when I am out walking Ginger -- it occurred to me that Colonel Mustard would need a hearty dish like this after a busy day of either solving or committing murders. —aargersi

Test Kitchen Notes

This is a hearty, flavorful side dish -- salty, tangy, and a little crunchy from the bacon and the crust of the potato cake in the pan. I like the use of mustard greens as well as mustard in condiment form. The mustard greens' flavor mellows in the pan, but you still get a little bite, which adds a nice contrast. As is, it takes little time to prepare, and it could be assembled even faster if you add the greens directly to the onion and garlic and then turn everything out together instead of cooking separately. —Annie "Smalls"

Test Kitchen-Approved

What You'll Need

Ingredients

2 medium russet potatoes
5 large mustard green leaves (I used the flat kind)
¹/₂ medium yellow onion
3 large cloves garlic
4 strips bacon
¹/₄ cupwhole grain mustard
Salt and black pepper
Olive oil

Directions

Scrub the potatoes and cut into 1-inch cubes. Boil them in heavily salted water until they are very soft. Drain and allow them to steam and cool.
Wash the mustard greens, chop off the tough ends of the stems, and chop them (I keep most of the stem in there). Dice the onion and chop the garlic.
Heat a tablespoon of olive oil over medium heat in a medium-sized non-stick skillet. Add the bacon and cook it until crisp, then remove it to a paper towel to drain. Toss the onions into the bacon fat and cook for a couple of minutes, then add the garlic and cook until they are soft. Remove them to a bowl. Now cook down the greens until the are soft -- you will need to work in batches. When the pan runs out of bacon fat, add another splash of olive oil. Put the cooked greens in with the onions and garlic. Now add the potatoes, mustard, and pepper (about 6 to 7 turns) to the greens and stir and mash everything together. Crumble up the bacon and mash that in too. Try to get the potatoes mostly mashed up, with a few chunks left. Taste for salt and pepper, and add more if you'd like.
Now add yet another dash of olive oil to the pan and put it over medium heat again. Add in the potato-ey, green-y mixture and press it into the pan to flatten it into a cake. Allow it to cook until it is nicely browned -- you can use a spatula to peek under there and see how it's coming along. When it's brown, turn off the heat. Cover the pan with a plate (with the serving side facing the potatoes) and carefully flip the whole thing so your browned side is facing up. Admire. Eat.

Tags:

British
Mustard Greens
Potato
Vegetable
Bacon
Serves a Crowd
Winter
Spring
Fall
Gluten-Free
Breakfast
Side

Contest Entries

Your Best Potato, All Dressed Up!
Your Best Recipe with Mustard
Your Best Recipe with Potatoes 2.0

See what other Food52ers are saying.

AntoniaJames
David Cannon
Caitlin Gunther
gingerroot
ChefJune

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

Popular on Food52

24 Reviews

AntoniaJames January 18, 2023

This really appeals to me! I'm not sure I can get mustard greens locally (time to think about growing them this spring?) so I'll give it a go with chard and beet greens instead. I have a few spuds that are starting to look a bit tired, so this will be perfect. ;o)

aargersi January 18, 2023

YAY I hope you like it!!!! And yes, you should plant some. Around here we always have access, being South adjacent :-)

Mark O. April 10, 2015

Yummm! Cooked this last night. Used old potatoes left over from a braised corn beef brisket. Used kale instead of mustard greens since the kale is now starting to come in. Also used a lot more bacon just because. Have been required by family to cook this again.

David C. April 10, 2015

Looks great, but then I have to find a use for the rest of the mustard greens I bought...

aargersi April 10, 2015

maybe ... https://food52.com/recipes/26171-mustard-greens-and-mustard-risotto

Caitlin G. January 24, 2015

It's like a zooped up spanish tortilla. looks great!

JPG July 15, 2014

Good recipe. We had no mustard greens but a pile of dandelion greens. So did those. Also vegetarian, so used tempeh in place of bacon. A bit more olive oil to substitute for the bacon fat and it was very tasty. Next time I think I might throw in a bit of crushed red pepper.

gingerroot March 30, 2014