Description
While colcannon seems to be associated with St. Patrick’s Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy’s Day party and this is the dish I’m always asked to bring…and I’m happy to say that the bowl comes home empty every time!
Ingredients
- 2 ½ pounds potatoes, peeled and cubed
- 4 slices bacon
- ½ small head cabbage, chopped
- 1 large onion, chopped
- ½ cup milk
- salt and pepper to taste
- ¼ cup butter, melted
Instructions
- Place potatoes in a saucepan with enough water to cover. Bring to a boil
- and cook for 15 to 20 minutes
- until tender.
- Place bacon in a large
- deep skillet. Cook over medium high heat until evenly brown. Drain
- reserving drippings
- crumble and set aside. In the reserved drippings
- saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
- Drain the cooked potatoes
- mash with milk and season with salt and pepper. Fold in the bacon
- cabbage
- and onions
- then transfer the mixture to a large serving bowl. Make a well in the center
- and pour in the melted butter. Serve immediately.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8