Colcannon
Servings 6
Equipment
- Large pot
- Large skillet
Ingredients
- 2 lbs of potatoes peeled and quartered
- 4 slices of lean bacon cooked and crumbled (use more bacon if desired)
- 2½ cups of green cabbage shredded
- Sea salt and freshly cracked pepper to taste
- ¼ cup of milk, warmed
- 2 tbsp of butter, melted
Instructions
- Heat a large pot of water over high heat. Add chopped potatoes to 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 teaspoons 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, warmed milk, and melted butter to the drained potatoes, and 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 remaining bacon to the top and serve immediately. Enjoy!