Serves a Crowd

Colonel Mustard's Bubble and Squeak

March  8, 2014
2 Ratings
Photo by James Ransom
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4
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"

What You'll Need
  • 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.

See what other Food52ers are saying.

  • AntoniaJames
  • David Cannon
    David Cannon
  • Caitlin Gunther
    Caitlin Gunther
  • gingerroot
  • ChefJune

Recipe by: aargersi

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

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 ...
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
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.
aargersi March 31, 2014
Yay! I am glad you tried and liked it! Adding eggs is ALWAYS a good idea. Always.
ChefJune March 28, 2014
Ooooooh wee! This sounds wonderful! Seems like it would also make a tasty meatless main. Congrats on the CP.
Kate March 27, 2014
Any substitutes for potatoes?
Bob J. March 28, 2014
than don't make it
sevenfaces March 28, 2014
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.
healthierkitchen March 27, 2014
Mmm, mmm good!
savorthis March 27, 2014
Congrats on the CP- looks delish!
mrslarkin March 14, 2014
This sounds deeeelish! Wouldn't it be awesome with corned beef? Adding it to my St. Patty's Day menu collection.
aargersi March 14, 2014
Why yes, it would be mighty fine nest to some corned beef! And a beer! Yum!
gingerroot March 13, 2014
This sounds so good, A! We gave our kiddos Clue for Christmas - it has become a family favorite.
nannydeb March 11, 2014
hardlikearmour March 11, 2014
lapadia March 10, 2014
Love the imagination going on in your head, your untraditional tweak and that name :)!!
sexyLAMBCHOPx March 9, 2014
looks delicious
susan G. March 8, 2014
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.
aargersi March 8, 2014
Well that is a very nice compliment! I hope you like it! We do!!