Description
A hearty winter dish, make Irish colcannon potatoes loaded with cabbage, bacon, and the best butter and cream you can find.
Ingredients
Scale
- 4 New York red potatoes
- 2 cups tender savoy cabbage (shredded)
- 2 strips of thick cut Irish or Canadian bacon
- 6 T butter
- 1/3 cup half and half
- salt and pepper as needed
Instructions
- Steam the potatoes till really tender. Rest the potatoes and in the same steamer, soften the cabbage a little.
- When the cabbage is in the steamer, Slice the bacon into half inch cubes and fry over medium heat till the fat is rendered and meat crisped.
- Add the half cooked cabbage to the crisped bacon and sauté for a few minutes for cooking through and for flavor
- Mash the potatoes with peel and with butter. Season with salt and pepper. Loosen with half and half. Fold in the bacon and cabbage mix
- Transfer to serving plate and sprinkle with chives (optional) on top before serving and a pat of butter!
- Category: Side
- Cuisine: Irish