Tag Archives: side dish

Colonel Mustard’s Bubble and Squeak

Colonel Mustard’s Bubble and Squeak

  • Servings: 4
  • Difficulty: easy
  • Print

Colonel Mustard’s Bubble and Squeak

Adapted this recipe from http://www.Food52.com, (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.

Savory Herb Mashed Potatoes

Savory Herb Mashed Potatoes

  • Servings: 2
  • Difficulty: easy
  • Print

Mashed Potatoes a great compliment to "greens".
Mashed Potatoes a great compliment to “greens”.

1. 3-4 Red Potatoes (enough for two people)
2. 1 Shallot (optional)
3. 2 cloves of minced garlic
4. 3-4 tbs heavy cream
5. 3-4 tbs cream cheese
6. 3 green onions diced (green and whites)
7. 1 tsp Fresh Herbs Minced (Rosemary,Thyme)
8. Kosher Salt, Cayenne and Black Pepper to taste

1. Clean potatoes and cube into large equal pieces so that they cook together. I keep the skins on.
2. Bring pot of water with 2-3 pinches of salt to a boil and add potatoes. Cook until fork tender.
3. When done empty and drain into colander.
4. Dice Shallot and add to heated pot the potatoes were in and soften with a pinch of salt and a tbs of butter.
5. Add potatoes back into the pot with the shallots with heavy cream and cream cheese.
6. Mix to your desired consistency (add more cream if too dry) and add your herbs.

Super easy “base” mashed potato recipe that can be altered with various cheeses, vegetables and spices. The cream cheese, real butter and heavy cream set it apart. If you wanted to remove some calories you could dial back those three items and replace with skim milk or even greek yogurt (tangy).

Simple Ingredients
Simple Ingredients