Colcannon is an Irish and Scottish dish comprised of mashed poatotes with either cabbage or kale. When I discovered that, I couldn't resist playing with the idea this year to serve along with our Baked Honey Mustard Corned Beef. These potatoes might be the biggest surprise hit that I've made this year. Most of my family enjoys bacon, cabbage and mashed potatoes on their own, but I had no clue that each member of the family would declare this dish awesome and eat every single spoonful.
Even my boys, who were extremely leery of the "green stuff" in their potatoes requested seconds and kept talking about how delicious the "ko-cannon" and corned beef dinner was. All three of them requested this again the next day for lunch and they were very disappointed that there was not anything leftover.
Irish Colcannon ~ Potatoes with Bacon and Cabbage
recipe adapted from allrecipes.com
Yield: 6 servings
3 slices bacon
2 lbs small red potatoes, chopped into 1" pieces
1/2 small head of napa cabbage, about 4 cups chopped small
1 small yellow onion, about 3/4 cup chopped small
1/3 cup milk
kosher salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, soft or melted
Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes.
While the potatoes are boiling, cook the bacon in a skillet over medium high heat. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Leave the rest of the drippings in the skillet. Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. Season generously with salt and pepper as it cooks.
Drain and place the potatoes back in the hot pot. Place the pot back over the still-warm burner (or if your stove is gas, set the heat to the lowest setting). Mash the potatoes over very low heat and add the milk, 1/2 - 1 teaspoon salt and pepper. Fold in the cooked and crumbed bacon, cabbage, and onions. Transfer to a serving bowl, form a small well in the center and fill with the butter. Serve hot. Enjoy!
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ONE YEAR AGO TODAY: Po'Dunk Sauce