Colcannon

Posted by admin on October 17, 2008

This traditional Irish side dish will add some authenticity to any St. Patrick’s Day party. You can add things or delete them as your family prefers, and this dish will sit perfectly fine in a hot plate or chafing dish on your St. Patrick’s day dinner table or buffet.

Ingredients

2 pounds potatoes
4 slices bacon (I prefer the center cut, thicker sliced bacon)
1 Tbsp. oil (I use olive oil)
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage (you could alternately use kale in this recipe)
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. pepper

Preparation:

Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.

Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.

When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture.