Print Recipe


Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6


  • 2 lbs of potatoes peeled and quartered
  • 4 slices of lean bacon cooked and crumbled (use more bacon if desired)
  • 2 1/2 cups of green cabbage shredded
  • Sea salt and freshly cracked pepper to taste
  • 1/4 cup of milk
  • 2 tbsp of butter


  • Heat a large pot of water over high heat. Add chopped potatoes into the water and boil. Reduce heat to medium, cover and cook for 15-17 minutes or until fork tender. Drain and keep warm.
  • While the potatoes are cooking, heat a skillet over medium heat. Place the lean bacon in the skillet and cook until crisp, remove from the skillet and place on a paper towel to drain. Chop into crumbles. Remove all but 1/2 teaspoon of bacon grease from the skillet. Add the chopped green cabbage to the skillet and cook, stirring often for 4-5 minutes or until tender. Season with sea salt and freshly cracked pepper, to taste.
  • Add the cabbage, most of the bacon, milk, and butter to the drained potatoes then mash with a potato masher until smooth and creamy. Season with sea salt and freshly cracked pepper to taste and ladle into a serving bowl. Add the last bit of bacon to the top and serve immediately. Enjoy!