Prep 20 mins
Cook 20 mins
There's not an Irish bone in my body, but I love colcannon. I'm, also, not a kale kind of gal so I prefer colcannon with cabbage. Your kids will surprisingly love this.
- 3 lbs russet potatoes, peeled
- 1 tablespoon kosher salt
- 1 cup unsalted butter, divided
- 1 cup whole milk
- 1 small head green cabbage, cored and shredded
- 1 small onion, chopped
- 1⁄2 lb bacon (optional and may use pepper bacon)
- 4 scallions, finely sliced (green onions)
- kosher salt & freshly ground black pepper
- 3 tablespoons chopped flat leaf parsley
- Quarter potatoes. Add to a stockpot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil and cook until tender, about 20 minutes.
- Cook bacon in skillet, drain, reserve drippings and crumble bacon, set bacon aside.
- In drippings saute cabbage and onion until soft and translucent, about 10 minutes.
- Mash potatoes with milk and butter, stir in bacon, cabbage, onions.
- Salt and pepper to taste.
- Place in a serving bowl and sprinkle with parsley.
Eats like the richest of mashed potatoes, but includes lots of vegetables and, of course, bacon. This was a giant project (along with Brown Sugar and Mustard Glazed Corned Beef) and it produced a delicious plate of comfort food with a definite Scots-Irish accent. We all loved it! Made for ZWT8.
Yep! This is a winner. I loveddddddd the cabbage sauteed in the bacon fat. That, combined with mashed potatoes and bacon. Heaven on a plate. I didn't put much of the cabbage into the mashed potatoes because my kids dislike that particular ingredient (they don't know that they're missing!). So I had leftover braised cabbage for the next day. Yum! Made for ZWT8 Great Britain
What a great combination of the two things I love - cabbage and mashed potatoes! This is a great comfort food and I now realize why it is such a popular dish! DH loved it; although, I had to fight him off the bacon before I could crumble it up. Will definitely make this dish again! Made for ZWT-8-Great Britain/Ireland.