Irish Potatoes and Cabbage with Bacon (Irish Colcannon)
Description
Even if you aren't Irish, your eyes will be smiling when your family tells you that this potato side dish is delicious!
Ingredients
4 slices bacon (turkey bacon would work)
2 lb. potatoes, washed, peeled and quartered
2 t. salt for potato water
1/2 small head cabbage, shredded
1 small yellow onion, chopped
1/2 c. milk, slightly warmed in the microwave
kosher salt, to taste
1/2 t. freshly ground black pepper, or to taste
2 T. butter or margarine, soft or melted
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes.
While potatoes are boiling, fry bacon in a skillet over medium high heat. When bacon has browned and is slightly crisp, remove to a paper towel lined plate. Set aside.
Reserve 1 tablespoon of the bacon grease and set aside. Leave the rest of the drippings in the skillet. Add the onions to the hot skillet with the bacon grease. Saute over medium high heat for 1-2 minutes, until lightly browned. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. Season generously with salt and pepper as it cooks.
Drain potatoes and place them back in the hot pot. Place the pot back over the still-warm burner or set the heat to the lowest setting. Mash the potatoes over very low heat, and add the slightly warmed milk, kosher salt and pepper, both to taste.
Fold in the crumbed bacon, cabbage, and onions. Transfer to a serving bowl, form a small well in the center and fill with the butter. Serve hot.
6 servings