Recipe by gailanng
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.
Top Review by Lavender Lynn
Eats like the richest of mashed potatoes, but includes lots of vegetables and, of course, bacon. This was a giant project (along with Recipe#141522) and it produced a delicious plate of comfort food with a definite Scots-Irish accent. We all loved it! Made for ZWT8.
- 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
Directions See How It's Made
- 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.