Colonel Mustard’s Bubble and Squeak

Colonel Mustard’s Bubble and Squeak

  • Servings: 4
  • Difficulty: easy
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Colonel Mustard’s Bubble and Squeak

Adapted this recipe from, (poster aargersi). The name jumped out at me but when I saw it had mustard greens…hooked. I love stinky bitter greens. This is a side dish but I think you could sneak some protein into it and make a meal out of it.

However, for my first “at bat” I am sticking with it as a side and pairing with a mustard crusted filet.
Mustard Greens
2 Russet Potatoes
1 yellow or white onion
4 cloves of garlic
3 strips of bacon
¼ cup of grainy mustard
1 tbs of Tabasco
Olive oil
Kosher Salt and Pepper

Before we start you are basically going to make a big potato cake.
1. Potatoes – clean, dice into 1 inch cubes and boil them in salted water until tender. When soft, drain the water and mash them up and allow to steam and cool.

2. Cut your mustard greens (remove spine and dice) onions, and mince garlic.

3. In a skillet on medium heat cook your bacon until crisp and then remove. Add your onions and cook until soft. Add garlic carefully for 1 min or so and remove. In the same skillet add the greens and cook down.

4. Now mash all of this up in a bowl with your mustard and Tabasco. In a medium high heated skillet pour in olive oil and put this mixture in and mash it into a massive pancake. Cook until crusty and then flip and crust up the other side.

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