Celebrating this St. Patty's day with my version of Colcannon with potatoes, cabbage, bacon and butter. Lots of butter.
- 6 slices bacon diced into 1 inch pieces
- 5 medium russet potatoes peeled and diced
- 1/4 cup butter plus 1 tablespoon for serving
- 1/2 cup milk
- 1/2 medium onion diced
- 1 clove garlic
- 1 small head cabbage cored and chopped small
- 3 green onions chopped
Brown bacon in a large skillet. Transfer to a paper towel lined plate and set aside. Remove pan from heat and reserve 1 tablespoon of pan drippings.
Meanwhile, place potatoes in a pot with the water just barely covering the top. Bring to a boil and cook until fork tender. Drain. Return to pan and add 1/4 cup butter and milk. Mash with a potato masher. Turn burner to low and cover to keep warm while you prepare the cabbage.
Return bacon pan to stove and heat over medium heat. Add onions, garlic and cabbage to reserved bacon drippings. Stir to combine. Cover and cook for 15 - 20 minutes or until cabbage is soft.
Stir cabbage mixture into warmed potatoes. Stir in reserved bacon pieces and green onion. Season to taste with salt and pepper. Transfer to a serving bowl, top with remaining tablespoon of butter. Serve.
Keywords: cabbage, Food, Irish, irish food, mashed potatoes, Recipe, saint patricks day, side dish, st patty's day