Yield: 6 servings

Colcannon

colcannon

The ultimate Irish comfort food

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3 pounds of Russet or other floury potatoes, peeled and cut into chunks
  • I tsp salt
  • 2 sticks of butter
  • 1 cup of milk or light cream
  • I small head of white cabbage, cored and finely shredded
  • 1/2 pound of good quality bacon, cut into pieces about 1" long
  • 1 medium yellow onion, chopped
  • 4 green onions, thinly sliced, including part of the green.
  • Parsley for garnish, optional
  • Fresh ground pepper

Instructions

  1. Put potatoes in a pot with salt and just enough water to barely cover them.
  2. Put potatoes on the stove to boil.
  3. Put bacon pieces in a skillet and fry over medium heat until crisp, then set bacon aside.
  4. Put chopped onion and shredded cabbage in the skillet with bacon drippings and two tablespoons of butter and fry until cabbage is soft and wilted and onions are transparent and fragrant.
  5. Drain and mash the potatoes with the milk or cream, and one stick of butter cut into pats. Potatoes should be mashed, leaving some texture. Don't whip the potatoes.
  6. Fold the cabbage-onion mixture into the potatoes and sprinkle with bacon and parsley if desired. Put one tablespoon pat of butter on each serving. Serve piping hot.

Notes

You can use leeks, green onions, Savoy cabbage, or kale in place of all or part of the onions or cabbage.

You can use ham in place of part or all of the bacon if you prefer.