Colonel Mustard's Bubble and Squeak

By • March 8, 2014 22 Comments

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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

Food52 Review: 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"

Serves 4

  • 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 cup whole grain mustard
  • Salt and black pepper
  • Olive oil
  1. 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.
  2. 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.
  3. 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.
  4. 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.

More Great Recipes: Potatoes|Vegetables|Breakfast & Brunch|Side Dishes|Breakfast

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Comments (22) Questions (0)


5 months ago Mark Oviatt

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.


5 months ago David Cannon

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


5 months ago aargersi

Abbie is a trusted source on General Cooking.

maybe ...


7 months ago Caitlin | Back2Spain

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


about 1 year ago JPG

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.


over 1 year ago gingerroot

Yum! Had this for supper - added two eggs since we made it the main event, finished it under the broiler - my son asked for it for his birthday! Delicious.


over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Yay! I am glad you tried and liked it! Adding eggs is ALWAYS a good idea. Always.


over 1 year ago ChefJune

June is a trusted source on General Cooking.

Ooooooh wee! This sounds wonderful! Seems like it would also make a tasty meatless main. Congrats on the CP.


over 1 year ago Kate

Any substitutes for potatoes?


over 1 year ago Bob Juriaco

than don't make it


over 1 year ago sevenfaces

I often use cauliflower as a potato substitute. They hold a lot more water than potatoes though, especially after steaming or boiling, so in this dish I would cut half head of cauliflower into large florets, then let them steam off for a really long time after cooking to get them as dry as possible.


over 1 year ago healthierkitchen

Mmm, mmm good!


over 1 year ago savorthis

Congrats on the CP- looks delish!


over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds deeeelish! Wouldn't it be awesome with corned beef? Adding it to my St. Patty's Day menu collection.


over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Why yes, it would be mighty fine nest to some corned beef! And a beer! Yum!


over 1 year ago gingerroot

This sounds so good, A! We gave our kiddos Clue for Christmas - it has become a family favorite.


over 1 year ago nannydeb



over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.



over 1 year ago lapadia

Love the imagination going on in your head, your untraditional tweak and that name :)!!


over 1 year ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

looks delicious


over 1 year ago susan g

Clue! Just played it for the first time in years with an 8 year old grandaughter. Flashbacks...
Now about this recipe: The name drew me to it, but I trust you enough to try it. I'm iffy about mustard in both forms but for you, OK.


over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Well that is a very nice compliment! I hope you like it! We do!!