Happy St. Patrick's Day! In honor of the holiday, and because the ingredients were on sale, I decided to make an Irish classic... Colcannon.
It's a rustic dish, really... as M says, "It's like lettuce in your mashed potatoes." Ok, so not quite, but sort of. It's better described as potatoes mashed with butter and milk, mixed with bacon, onion and cabbage.
It's very warm and filling... perfect for cool, damp, spring days. Perfect for March 17th...
Sometimes the simple things are best... "A little pleases a poor man." - Irish saying Enjoy the simple things - start with colcannon.
Cook Time: 20 minutes
Keywords: stove top entree potato bacon cabbage St. Patrick's Day spring
Ingredients (4 servings)
- 3 lb potatoes (any kind will work - I prefer Russet)
- 4 slices nitrate-free bacon, cooked and chopped
- 6 Tbsp butter
- 1 c. milk
- 1/4-1/2 lb chopped green cabbage
- 2 small or 1 large spring onion, chopped
- Sea salt and pepper, to taste
- Peel and quarter the potatoes; place in a large pot or Dutch oven and cover with cold water. Cover and bring to a boil over high heat. Boil until fork tender, about 20 minutes.
- Meanwhile, cook and chop the bacon; set aside. Chop the cabbage and onion.
- When potatoes are done, drain them in a colander, then return them to the pot. Cook over low heat for a minute or two to dry the potatoes out. Add butter and milk to the pot and mash to your desired consistency.
- Stir in chopped bacon, cabbage and onion. Continue to warm over low heat, stirring occasionally, until heated through. (Cabbage will still be somewhat crisp. If you prefer the cabbage to be softer, simply steam or boil it in a separate pot for about 5 minutes while the potatoes are cooking.)
- Spoon into serving bowls, top with additional butter and salt/pepper if desired. Serve immediately.
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