Every year we love to celebrate St. Patricks Day. We always try to have a traditional corned beef meal with cabbage and potatoes. A few years ago, my daughter in law found an amazing recipe that combines the potatoes with the cabbage. It is delicious! I like this recipe from Michelle Pegram because it also has bacon and gives the potatoes a nice flavor.
Makes 6-8 side dish servings
3 lbs. potatoes- scrubbed, peeled and cubed
1 small head of cabbage cored, chopped or shredded. Or use a large bag of coleslaw mix
1 large onion, chopped
1 cup milk or heavy cream ( no skimping) warmed
1 1/2 sticks unsalted butter, softened or melted
1 lb. bacon, preferably thick cut
salt and pepper
Olive oil (optional)
Extra butter (optional)
1-2 cloves of garlic (optional)
Directions:
1. Place potatoes in large saucepan or pot. Cover with water and add a dash of salt. Boil until fork tender for mashing.
2. While potatoes cook, chop bacon into bite size pieces and cook until crisp or your preference of doneness.
3. Remove bacon and set aside. Pour off grease if you have more than a tablespoon or two. Alternatively, if you used really lean bacon, you may need to add some olive oil for the next step.
4. Add onion and garlic, if desired, to remaining grease and cook until crisp tender, 2-5 minutes.
5. Add chopped cabbage or slaw mix and cook until desired crispness or lack thereof, 6-15 minutes.
6. When potatoes are done, drain and then add back to the hot pot over low heat to make sure they are dry.
7. Add butter and warmed milk or cream and mash as usual.
8. Add salt and pepper to taste.
9. Stir in the bacon and cabbage/onion mix
10. Test again for seasoning.
11. The traditional way to enjoy colcannon is with a well in the center of the bowl filled with melted butter, this the optional butter listed above.
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