Colcannon

Every family seems to have their version of Colcannon and swears it is the best.  Here is my grandpa’s version passed down through his family.  

 

Ingredients:

• 2 pounds potatoes, peeled and cubed (I use Yukon gold)
• 8 slices bacon
• ½ to 1 Tbsp. olive oil
• 1 chopped leek
• 1 medium onion, chopped  
• 2 cloves minced garlic
• 2 cups shredded green cabbage
• 1/3 cup butter
• 1/4 cup hot milk
• 1/8 tsp. black pepper
• Salt to taste – remember bacon is salty

 

 Preparation:

1. Place potatoes in saucepan, cover with cold water, place on high heat and bring to a boil.
2. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork tender but not mushy.
3. While potatoes are cooking, fry bacon until crispy.
4. Drain bacon on paper towels and crumble.
5. Add olive oil to bacon drippings (begin with ½ teaspoon) add onion, garlic, and leeks and cook on medium heat until crisp tender, about 3-5 minutes.
6. Add cabbage, cover, and cook for 6-10 minutes until cabbage is tender. If necessary add remaining olive oil.
7. When potatoes are cooked, drain and return potatoes to pot; add butter, milk, salt and pepper; mash until combined.
8. Stir in bacon and cabbage mixture.
9. Serve immediately.

Notes:

• This is best served hot so if you have to hold it, place it in an oven-safe dish and keep warm in 200 degree oven. Will keep for about an hour.
• If you are using as a side dish, this should serve 6-8.
• If you are using as a main dish, this should serve 4 but I always had to double it with my boys…hollow legs, ya know. LOL
• For vegetarians, omit the bacon and increase the oil.
• Leftovers can be warmed in a skillet and browned for a different texture. 

If you have any questions, please feel free to ask and if you try the recipe, I would love any feedback you would care to give.
 
Hope you enjoy!