Irish Colcannon
The Irish are famous for their potato dishes, and Colcannon is no exception. It’s traditionally made with mashed potatoes, cabbage (or kale), onions, and butter. As a special treat for St. Patrick’s Day, I added some crispy bacon.
Ingredients
- 4 slices thick cut bacon cut into ½-inch pieces
- 2 cups 8 ounces shredded cabbage
- 1 medium onion chopped (about 1 cup)
- Kosher salt
- Freshly ground black pepper
- 1 ½ pounds russet potatoes peeled and sliced
- 4 Tablespoons unsalted butter divided
- ⅓ cup milk
Instructions
- Add bacon to 12-inch nonstick skillet. Cook over medium heat until golden brown and crispy, about 25 minutes. Drain on paper towel lined plate.
- Pour bacon drippings from skillet, reserving 1 tablespoon. Heat skillet over medium heat; add cabbage, onions, ¼ teaspoon salt and ⅛ teaspoon pepper. Stir to combine. Cover skillet and cook over medium heat until vegetables are translucent and soft, about 10 minutes. Do not allow vegetables to brown. Keep warm.
- Cover potatoes in large saucepan with water. Add ½ tablespoon salt. Bring to a boil; lower heat to medium and cook until fork tender, about 15 minutes. Drain well. Return potatoes to saucepan. Add 2 tablespoons butter, ⅓ cup milk, and ¼ teaspoon pepper. Mash with potato masher or electric mixer. Keep warm.
- Add bacon, cabbage, and onions to mashed potatoes, Stir well to combine. Correct the seasonings.
- Transfer the mixture to serving dish. Make a well in the center, and add remaining butter. Serve immediately.
- Yield: 4 to 6 servings.
Nutrition
Calories: 278kcalCarbohydrates: 24gProtein: 6gFat: 17gSaturated Fat: 8gCholesterol: 37mgSodium: 176mgPotassium: 604mgFiber: 2gSugar: 2gVitamin A: 285IUVitamin C: 16.3mgCalcium: 46mgIron: 1.2mg
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