Colcannon

This traditional Irish dish of mashed potatoes with kale or cabbage, onions and often with bacon, is a perfect addition to any menu especially a St. Patrick’s Day celebration. We add bacon… according to Warren… life is better with bacon.

It’s pretty simple and inexpensive to make… and takes about 30 minutes .. start to finish with most of the time taken up by peeling and then boiling the potatoes.

TIPS

Many recipes use quite a bit of butter, and while I do agree it is essential for flavor… I question how much is really needed. The original recipe I have used a lot more butter… in my opinion… way too much… I think 2 tablespoons is more than enough… feel free to add more if you prefer.

I used Russet potatoes.. their hearty and flavorful… and I “rough” mashed them.. I like texture with this dish.. and Russets worked perfectly.. however any variety will work.

This recipe will make 4-6 servings.. depending on your size serving…

There’s not a lot to this recipe… very easy and the flavors blend so well… I hope you try it!






Recipe: Colcannon

All you need:

4 large Russet potatoes
½ small head of cabbage, chopped
4 slices of bacon
1 large onion, chopped
½ cup hot whole milk
Salt and pepper
2 tablespoons butter, melted

All you need to do:

Scrub and peel the potatoes. Cut them into even sized chunks, place in a large pot and cover with water. Cook until tender. Drain and them place back in the pot. Mash until mostly mashed… I like some small soft lumps. Add the milk and stir well. Lightly add salt and pepper (remember the bacon will add salt to the dish.. you can always add more at the end).

Meanwhile, in a large skillet, cook the bacon until crisp. Drain the bacon on paper towels and chop it. Set aside.

Remove all but about a tablespoon of bacon grease from the skillet. Cook the onions for about 2 minutes over medium heat, stir well. Add the cabbage, stir well. Place the lid on the pan and cook until soft (about 7 minutes), stirring frequently.

Add the chopped bacon, cabbage and onions to the mashed potatoes, mix well. Adjust salt and pepper if needed.

Place in a serving bowl and make a small well in the center and add the melted butter. Serve immediately.